This recipe for a crustless zucchini quiche is so easy to prepare and requires only a few simple ingredients. It's really versatile and can be served any time of day. You can have it for breakfast, light lunch with some salad on the side or even take a couple of slices with you on a day out. Perfect for little children and lunchboxes, and packed with loads of nutrients and goodness. A great snack for the whole family!

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Greek Zucchini Quiche Crustless

• Servings: 12

• Prep Time: 15 minutes

• Cook Time: 45 minutes

Ingredients

• 4 medium-sized zucchinis

• 4 eggs

• 1 onion

• 1 leek

• bunch of fresh mints

• 3/4 cup olive oil

• 1 cup greek yogurt

• 2 1/4 cups self-raising flour

• 1 teaspoon of baking powder

• 1 block (200gr) feta cheese

• 1 cup / 100gr grated hard goats cheese

• salt & pepper (optional)

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Instructions

1. So take out your zucchinis and let’s start grating. I use around 4 medium-sized zucchinis for the crustless pie and grate them using a hand grater or a food processor. In a blender, I add the onion, peeled, and cut into 4, with half a cup of olive oil. I blend it for a few seconds so it becomes a thick paste and then add it to the bowl with the grated zucchini.
2. Then I chop a leek coarsely and a bunch of fresh mints, around 8-10 leaves should be enough. I add everything to the bowl along with 4 eggs and give it a good stir with a spatula to break down the eggs and mix everything well.
3. Then it’s time for the yogurt and flour. I like to use Greek yogurt as it’s quite thick, but you could try it with normal yogurt too. You might just need to add a couple more tablespoons of flour, as normal yogurt is more watery. At this point, I like to add my seasoning, just a little bit of pepper and salt. As we will be adding some cheese to the zucchini pie later on, don’t overdo it with the salt, one teaspoon should be enough. If you are preparing this for babies under 12 months, I don’t recommend adding any salt, as the cheese should be enough in this case to cover the daily salt intake for babies.
4. Finally, it’s time for the cheese! I like to add a mix of feta cheese and hard goat cheese. For the feta cheese, I use 1 block, that’s around 200gr / 7oz, which I crumble with my fingers into the mixture. For the goat's cheese, I use around 100gr/3.5oz and I just grate it and add it to the mixture. You could use hard goat cheese like me or any hard cheese of your preference, like parmesan or cheddar.
5. Before adding the mixture to the tray, I add some olive oil so the pie won’t stick to the bottom after being cooked and spread it around evenly. Then, I add the mixture and drizzle with some more olive oil on top. That will help the pie to be nice and crunchy outside.

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Notes

• If you are serving the pie to babies avoid adding any salt to the mixture.
• If you don't like the goat's cheese, you could substitute it with any hard cheese or leave it out and just use the feta cheese.

Serving suggestions

You can have this crustless zucchini quiche for breakfast, lunch, or a light dinner with some salad on the side. It’s so versatile! It’s also easy to pack and a great option for taking out on walks and eating on the go.

If you are planning to share the zucchini pie with your baby, then I recommend not adding any salt to the mixture, as salt intake should be monitored and kept to a minimum for young children and especially babies under 12 months. It’s ideal for little ones as it’s quite soft in the middle with a crunchy exterior, making it easy to eat and hold with their little hands.

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Storage

You can store it in the fridge for a week in an airtight container. I just take out a slice from the fridge and have it cold, or you could pop it in the microwave and warm it up for a minute or two. I haven’t tried freezing the zucchini pie, but I wouldn’t recommend it, as it will probably get very watery and soggy after defrosting. If you do try it though I would love to know how it went, so write a comment below the recipe!

Nutrition Info (per serving)

Calories: 347kcal | Carbohydrates: 26g | Protein: 15g | Cholesterol: 69mg | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Fiber: 2g | Sodium: 726mg | Potassium: 221mg | Sugar: 4g

I am not a nutritionist. The nutrition information has been calculated using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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