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Herbed Zucchini Tomato Quiche (Crustless & Easy)

Crustless Herbed Zucchini Tomato Quiche

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 6 whole Eggs large size
  • 1/2 cup Heavy cream can substitute with whole milk
  • 1/2 cup Ricotta cheese whole milk preferred
  • 1/4 cup Parmesan cheese freshly grated
  • 1 medium Zucchini thinly sliced or diced
  • 1 cup Cherry tomatoes halved
  • 1 whole Shallot finely chopped
  • 2 cloves Garlic minced
  • 2 tbsp Fresh parsley finely chopped
  • 2 tbsp Fresh basil finely chopped
  • 1 tbsp Olive oil for sauteing
  • 1/2 tsp Salt kosher or sea salt
  • 1/4 tsp Black pepper freshly cracked

Instructions
 

  • Preheat the oven to 375 F (190 C). Lightly grease a 9-inch pie dish or cast-iron skillet with a few drops of olive oil.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped shallot and saute for 2 minutes until softened. Add the minced garlic and sliced zucchini, cooking for 3 to 4 minutes until the zucchini is tender but not mushy. Remove from heat and let cool slightly.
  • In a large mixing bowl, whisk together the eggs, heavy cream, ricotta cheese, Parmesan cheese, salt, and black pepper until smooth and well combined.
  • Stir the sauteed zucchini and shallot mixture, halved cherry tomatoes, fresh parsley, and fresh basil into the egg and cheese mixture.
  • Pour the entire mixture evenly into the prepared pie dish. Ensure the tomatoes and zucchini are distributed evenly across the dish so every slice has vegetables.
  • Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown. A knife inserted into the center should come out clean.
  • Remove from the oven and let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.