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Zucchini feta crustless quiche
This easy zucchini and feta crustless quiche is a delicious vegetarian recipe for any time of the day and perfect with a side salad as a light meal.
Course
Breakfast, Brunch, Lunch
Cuisine
American
Keyword
Crustless quiche, Quiche, vegetarian recipe
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
10
Calories
172
kcal
Author
Alida Ryder
Ingredients
4
large (approx 350g)
zucchini
grated
1
cup
grated cheddar cheese
¾
cup
crumbled feta cheese
10
extra-large
eggs
1½
cups (375g)
creamed cottage cheese
2
tbsp
flour
(optional)
1
tsp
salt
1
tsp
black pepper
1
tsp
thyme leaves
Instructions
Pre-heat the oven to 180ºC/350ºF.
Salt the zucchini with a pinch of salt and allow to drain in a colander for 10 minutes. Squeeze out any excess liquid.
Mix together the eggs, cottage cheese, flour, salt, pepper and thyme until smooth.
Place the drained and squeezed zucchini, feta and cheddar in a greased pie dish/oven dish then pour over the custard mixture.
Place in the oven and allow to bake for 20-25 minutes until the edges are set but the center still has a slight jiggle when moved.
Remove from the oven and allow to cool before slicing and serving.
Nutrition
Calories:
172
kcal
|
Carbohydrates:
4
g
|
Protein:
16
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
252
mg
|
Sodium:
635
mg
|
Potassium:
151
mg
|
Sugar:
1
g
|
Vitamin A:
415
IU
|
Vitamin C:
0.2
mg
|
Calcium:
169
mg
|
Iron:
1.4
mg