20-Min Crustless Zucchini Quiche
A savory baked egg dish loaded with zucchini and melted cheese—ready in 20 minutes with zero crust fuss. Slice it warm, serve it cold, or meal-prep it for the week.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 16g
Ingredients
- 8 large eggs
- 2 medium zucchini
- 1 cup shredded cheese
- ½ cup cream
Instructions
- 1
Preheat oven to 375°F and grease a 10-inch cast iron skillet or pie dish.
- 2
Grate the zucchini on the large holes of a box grater, squeeze out excess moisture with your hands, then scatter into the skillet.
- 3
Whisk together eggs, cream, cheese, salt, and pepper in a bowl until smooth.
- 4
Pour the egg mixture over the zucchini and stir gently to combine.
- 5
Bake until the center is set but still slightly jiggly, 12–15 minutes.
- 6
Rest 2 minutes, then slice and serve warm or at room temperature.
Tools you’ll need
- 10-inch cast iron skillet or pie dish
- box grater
- whisk
- mixing bowl
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