Zucchini & Mushroom Easy Crustless Quiche (Edit recipe)

Want a quiche that's low on carbs? I got you covered with my zucchini and mushroom crustless quiche recipe. Perfect for making the night before and storing it in the fridge to serve guests the following day.

15 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	403
Fat:	37 g
Carbohydrates:	3 g
Protein:	17 g
Cholesterol:	105 g
Sodium:	317 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by The Taste of Montreal

Serves: 6

Ingredients

1 whole Zucchini, (graded, I used a small one)
1 pinch Salt and Pepper
6 whole Eggs
1 cup Heavy Cream (Whipping Cream)
1 cup White Cheddar Cheese, (feel free to use whichever cheese you desire)
2 Tbsp dried Dill
4 whole White Mushrooms, sliced
2 Tbsp Unsalted Butter
3 Tbsp Extra Virgin Olive Oil, (I used Zoë)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 F and move your rack to the middle tray
In a small bowl, grate the cheese of choice and set aside
Using your olive oil of choice, lather your pie dish or baking tray
Wash, dry, and grate your zucchini onto a cutting board
Drain your zucchini shreds over the sink and place dried zucchini into a large bowl
Slice up your mushrooms and set aside
To your large bowl add your salt, pepper, mushrooms, and dried dill to the zucchini and mix until coated
In a separate bowl, crack your eggs and add in your heavy cream
Whisk them until fluffy
Begin layering your quiche with half of your cheese first then veggies
Pour your egg mixture over the top
Cover the mixture in the remaining cheese
Bake in the oven for 40min until quiche puffs up and is golden brown
Allow to cool at room temperature before serving and enjoy!