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!
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!