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Mediterranean Zucchini Crustless Quiche

Mediterranean Zucchini Crustless Quiche

Zucchini, tomatoes, and onions are the key ingredients for this simple crustless quiche recipe. Serve this for breakfast, or lunch, or make it a meal by adding your favorite salad. Despite sounding fancy, crustless zucchini quiche is a practical dish and is also agreat way to use those veggies buried in the back of the fridge.
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Prep Time 15 mins
Cook Time 30 mins
Servings 6 people


  • 1 tomato (sliced into rounds)
  • 2 tbsp olive oil
  • 1 medium zucchini (sliced into rounds)
  • 1 large onion (sliced into rounds)
  • salt & pepper
  • 1 tsp paprika (divided)
  • ½ cup mozzarella cheese (grated)
  • 3 large eggs (beaten)
  • cup milk
  • ½ cup Bisquick
  • ¼ cup fresh parsley


  • Preheat the oven to 350°F and lightly grease a nine-inch pie dish.
  • Place the sliced tomatoes on paper towels to absorb excess moisture. Sprinkle them with salt and leave for ten minutes. Pat dry.
  • Heat two tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and onions. Sprinkle with salt and pepper to taste and then addone-half teaspoon of paprika. Raise the heat slightly while tossing the vegetables until tender.
  • Transfer the cooked vegetables to the prepared pie dish. Arrange the sliced tomatoes over top and evenly sprinkle one-half cup of grated mozzarella and two tablespoons of grated parmesan cheese.
  • In a mixing bowl, blend three large beaten eggs, two-thirds of a cup of milk, the remaining one-half teaspoon of paprika, and one-half cup of Bisquick. Fold in one-quarter cup of fresh parsley.
  • Pour the egg mixture into the pie dish.
  • Bake for thirty minutes, or until well set.
  • Remove from the oven and allow to cool for ten minutes before slicing.
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