Zucchini and Goat Cheese Quiche Without Dough

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 234, total fat 18 G., saturated fats 8 G., proteins 10 G., carbohydrates 9 G., fiber 1 G., cholesterol 98 mg, sodium 407 mg, sugar 4 G.

A delicious quiche can be made without dough, but it will still have a crust made from bread. This option is perfect when you don't have the time or mood to work with dough. Toasted bread crumbs are sprinkled on the bottom of a pie pan, the filling is spread on top, and the whole thing is poured with an egg mixture. This recipe offers a wonderful combination of tender zucchini and young goat cheese. Perfect for a late breakfast or a light dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of medium zucchini or squash of different colors
4 tbsp. l. olive oil
1.5 cups (2.5 cm) cubes of yesterday's bread, preferably sourdough
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh dill
1 teaspoon chopped fresh marjoram or oregano
2 cups low-fat cream (10%)
2 large eggs
2 egg yolks
180 g of young goat cheese, such as Montrachet
60 g grated Swiss cheese or Gruyere, about 0.5 cup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, eggs, cream, goat cheese, Swiss cheese, Gruyere cheese, sourdough bread, dill, oregano, marjoram

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grate the zucchini coarsely into a colander. Sprinkle with 1 heaping tablespoon of salt and mix well.
Place in the sink for 15 minutes to allow excess liquid to drain. Rinse the zucchini and squeeze firmly with your hands to remove excess water. Set aside.

Meanwhile, finely chop the bread in a food processor. Heat 2 tablespoons of olive oil in a large skillet over medium heat; add the bread crumbs and pulse until evenly toasted, about 5 minutes. Spread the crumbs evenly in a 9-inch glass or ceramic pie dish. Place the dish on a baking sheet.
Wipe out the skillet, add the remaining 2 tablespoons of olive oil, the onion, and garlic, and sprinkle with 1/2 teaspoon of salt. Cook over medium heat until the onion begins to darken, about 5 minutes. Add the zucchini and cook, stirring, for 2 minutes. Stir in the parsley, dill, and marjoram or oregano. Remove from heat and let cool slightly.
Combine the cream, eggs, and yolks in a large measuring cup. Season with salt and pepper to taste. Pour the zucchini mixture into the prepared pan. Crumble the goat cheese and sprinkle it evenly over the vegetables. Top with Gruyere and pour the egg mixture over the top.
Bake until the quiche is set in the center, 40-50 minutes. Cool completely before serving.

Categories:

recipe / Calorie content of prepared meals / Spring dishes / Breakfast / Bakery / Savory pies / / Food Network - recipes

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