Ingrédients selon les mesures américaines et européennes :
1 tomate moyenne coupée en fines rondelles
Huile d’olive vierge extra
1 grosse courgette coupée en rondelles
3 échalotes coupées en rondelles
1 cuillère à café de paprika espagnol doux divisée
Sel casher
Poivre noir
1/2 tasse de mozzarella râpée (environ 60 g)
2 cuillères à soupe de parmesan râpé (environ 15 g)
3 gros œufs battus
2/3 tasse de lait (environ 160 ml)
1/4 cuillère à café de levure chimique
1/2 tasse de farine de blé entier blanche ou de farine tout usage tamisée (environ 60 g)
Emballé 1/4 tasse de persil haché (environ 15 g)
Instructions:
Préchauffer le four à 175 °C. Huiler légèrement un moule à tarte de 23 cm pour éviter qu’il ne colle.
Coupez la tomate moyenne en fines rondelles. Saupoudrez-les d’un peu de sel sur du papier absorbant. Laissez-les reposer environ 10 minutes pour évacuer l’excès d’eau. Séchez-les ensuite avec un autre papier absorbant.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and shallots to the skillet. Season with half of the sweet Spanish paprika, along with kosher salt and black pepper to taste. Sauté the mixture until the vegetables are tender and slightly browned, around 5-7 minutes.
Transfer the sautéed zucchini and shallots to the prepared pie dish. Press the mixture down to form a nice layer resembling a crust. Layer the sliced tomatoes evenly over the zucchini mixture.
In a separate bowl, combine the shredded mozzarella and grated Parmesan cheese. Sprinkle this cheese mixture over the layered vegetables in the pie dish.
In another bowl, beat together the 3 large eggs and 2/3 cup of milk. Add the remaining paprika, baking powder, sifted flour, and chopped parsley. Whisk until well blended.
Pour this egg mixture over the vegetables and cheese in the pie dish, making sure everything is evenly coated.
Place the pie dish in the preheated oven and bake for approximately 30 minutes. The quiche is done when the egg mixture is set and a knife inserted into the center comes out clean.
Once baked, let the quiche sit for about 5 to 7 minutes before slicing. This resting time allows it to firm up a bit, making it easier to cut and serve.
How to serve Crustless Zucchini Quiche
Serve the Crustless Zucchini Quiche warm or at room temperature. It pairs well with a simple side salad or fresh fruit for breakfast or brunch. Cut the quiche into wedges and arrange them on a plate. You can also garnish with extra chopped parsley for a touch of color. This dish makes for an appealing presentation and is excellent for serving at gatherings or potlucks.
How to store Crustless Zucchini Quiche
To store leftovers, let the quiche cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you would like to keep it longer, you can freeze slices of the quiche. Wrap each piece in plastic wrap and then place them in a freezer-safe container. They can last in the freezer for up to 3 months. When you are ready to eat it, simply thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
Tips to make Crustless Zucchini Quiche
Ensure you pat down the tomato slices after salting to reduce excess moisture in the finished quiche.
Experiment with different vegetables. Bell peppers, spinach, or mushrooms can add varied flavors and nutrients.
If you’re looking to add more protein, consider including cooked bacon or sausage.
Adjust the seasonings to your taste. Adding herbs such as thyme or oregano can deepen the flavors significantly.
Use fresh mozzarella for a creamier texture if desired, or try other cheese varieties like feta or goat cheese for a twist.
