Summer Greens Crustless Quiche with Tomatoes and Bacon
A great way to enjoy those summer veggies without the heavy crust! This zucchini version is both light and easy to put together!
All about the body. A lot of hesitation with ‘crustless’…anything really, comes down to the lack of crust mentality, equating to thin or less substance. In this case, while it is ‘less’ the flour based crust traditionally used, it is replaced with a grated zucchini crust that not only acts as a great base, but is a neutral flavor the absorbs the seasonings of veggies and cheeses to help bring this dish together. A great way of giving your quiche body without reliance on your baking pantry!
Everything but the kitchen sink. I know I should likely hide my lazy secrets, but hey, you signed up for this blog voluntarily :-). One of the biggest reasons I love a good egg bake or quiche is it acts like a casserole’s cousin-anything that needs using up in the fridge is fair game! Coming into the weekend, two things are high on my priority list: 1) using up the produce from the week and 2) quick and easy! This accomplishes both of these, great for making ahead of time and a perfect chance to use any veggies that are hanging on from the week’s grocery run. With a good cheese and seasoning, the underlying choice of ingredients is less important, so have fun and be creative!
Looking for more low-carb options for breakfast? Check out some of these great options:
Tortilla-less Kale and Black Bean Breakfast Burrito
Broccoli Ham and Cheddar Crustless Quiche
Bacon, Blue Cheese and Broccoli Omelet
Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
Sautéed Asparagus wrapped in Lox with Capers and a Creamy Dill Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Summer Greens Crustless Quiche with Tomatoes and Bacon
Equipment
- Skillet
- Vegetable Grater
- Mixing bowl
- Whisk
- Pie tin/casserole dish
- Paper Towel
Ingredients
- 2/3 cup Mozzarella Cheese or other neutral of choice
- 1 medium Zucchini
- 3 strips Bacon
- 2 stalks Green Onion
- 1 clove Garlic
- 1 cup Cherry Tomatoes
- 3-4 large Mushrooms I used portabella
- 1/2 large Scallion
- 1 sprig Thyme
- 1/2 tsp Crushed Red Pepper
- 2/3 tsp Italian Seasoning
- Salt and Pepper
- 6 large Eggs
- 1/4 cup Heavy Whipping Cream
- 1/4 cup Parmesan Cheese
Instructions
- Heat oven to 350. In bottom of pie tin, place a thin layer of mozzarella cheese and bake until just melted. Remove and allow to cool.
- Grate the zucchini and squeeze liquid out with paper towel. Layer grated zucchini over cheese in pie tin. Add another layer of cheese over the zucchini.
- In skillet, add chopped bacon and allow a bit of grease to coat the pan. Add in sliced green onions and toss to coat.
- Add cherry tomatoes and sliced mushrooms and cook until slightly tender.
- Slice shallots and mince garlic, adding to skillet, along with seasonings. Toss to combine all.
- As all veggies are cooked, add in small pieces of torn kale and stir until mixed together, being careful not to break tomatoes too much.
- Add skillet mixture to the pie tin.
- In mixing bowl, combine eggs and whipping cream and beat well. Season with salt and pepper and pour over vegetables, patting down to have everything submerged. Depending on size of pie tin, you may need to adjust quantity of eggs.
- Top with another layer of both cheeses and put in oven to bake, about 30 minutes. Remove when toothpick test comes out clean. Allow a few minutes to cool before serving.
- Slice and enjoy warm or cold. Enjoy!
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