Crustless Quiche (High protein & keto recipe)
A zucchini, corn and cheese crustless quiche that is so simple to make but such a delicious and healthy recipe. It is perfect for breakfast, brunch or as a packed lunch.
Equipment
- Mixing bowls
- Grater
- Whisk
- 9 inch baking tray
- Brush
Ingredients
- 500 gm zucchini shredded and squeezed
- 1 spring onion finely chopped
- 100 gm sweet corn
- 2 tbsp fresh dill
Cheese mixture -
- 50 gm feta
- 100 gm parmesan cheese
- 100 gm ricotta + 50gm more for the top
Custard mixture -
- 3 whole eggs
- 60 ml egg whites
- 1/2 cup greek yogurt
- 1/4 cup heavy cream
- 1 tsp black pepper powder
- 1 tsp olive oil
Instructions
- Preheat the oven to 180℃ and brush a 9 inch round baking dish with olive oil, set aside.
- Shred the zucchini and spread it out on a plate, sprinkle with a little salt and set aside.
- In a separate mixing bowl shred or crumble the parmesan cheese, feta cheese and ricotta cheese. Mix together and set aside.
- In a third mixing bowl add the eggs, cream, greek yogurt, seasonings and whisk until smooth.
- Squeeze out the liquid from the zucchini in your hands and transfer to the bowl ( you can do this in a tea towel as well).
- Into the zucchini add the fresh dill, spring onion and corn, stir well.
- Start by adding half the zucchini mixture into the baking dish, top with half the cheese mixture and repeat again. Pour over the eggs custard and top with the extra ricotta.
- Bake for 40-45 mins or until the top is golden and the center doesn’t jiggle.
Notes
- I like saving the zucchini water and drinking it later - if you are doing this don't salt the zucchini as the liquid will be very salty to drink later.
- You can add sautéed mushrooms, spinach, bacon, ham or sausage into this
- If you don’t have dill you can use parsley