Crustless Vegetarian Quiche Recipe by Chris Gan
Cooking Instructions 1 Shred the cheeses, if needed. 2 In a few teaspoons of olive oil, sauté the onion and red pepper for 3 to 5 minutes or until slightly softened. 3 Add the zucchini and continue to sauté until the slices are crisp-tender. Add the spinach and fry until wilted. It’s good to try to get the veggies as dry as possible. If they are soggy, the quiche will be too watery. 4 Separately sauté the mushrooms over medium-low heat until they are no longer wet. They should be slightly browned. This could take about 10 minutes. Add fresh herbs (if desired) and garlic towards the end of cooking time so that they sauté for 1 or 2 minutes. 5 Preheat the oven to 350°F. 6 Transfer the veggies to a plate. Spread them out so that the steam can escape and the veggies can cool and dry further. 7 Whisk the eggs well. Add the freshly ground pepper and the cottage cheese. Stir to incorporate. Add 1 and 1/2 cups shredded cheese to the eggs. Stir again. 8 Pour 1/3 of the egg mixture into a greased deep-dish pie dish. Layer the zucchini slices over the eggs. 9 Sprinkle some of the shredded cheese over the zucchini. Then, layer some of the veggies over the cheese. Continue layering in this way. Place the sliced tomatoes on the top. 10 Bake the quiche at 350°F for about 50 minutes, or until the sides and top of the quiche are lightly browned and there is minimal jiggle in the middle of the quiche. 11 Notes: 🧀 I used a combination on Gruyère and Provel (a blend of cheddar, Swiss, and Provolone cheese). You can use any of these as well as mozzarella, Muenster, Monterey Jack, Colby, Havarti, Asiago, or even some Parmesan. 🧀 You could probably decrease the amount of cheese and still end up with a good quiche. 🌿 I used fresh thyme and some dried oregano, but you can use any combination of herbs (dried or fresh) that you like. 1 Shred the cheeses, if needed. 1 Shred the cheeses, if needed. 2 In a few teaspoons of olive oil, sauté the onion and red pepper for 3 to 5 minutes or until slightly softened. 2 In a few teaspoons of olive oil, sauté the onion and red pepper for 3 to 5 minutes or until slightly softened. 3 Add the zucchini and continue to sauté until the slices are crisp-tender. Add the spinach and fry until wilted. It’s good to try to get the veggies as dry as possible. If they are soggy, the quiche will be too watery. 3 Add the zucchini and continue to sauté until the slices are crisp-tender. Add the spinach and fry until wilted. It’s good to try to get the veggies as dry as possible. If they are soggy, the quiche will be too watery. 4 Separately sauté the mushrooms over medium-low heat until they are no longer wet. They should be slightly browned. This could take about 10 minutes. Add fresh herbs (if desired) and garlic towards the end of cooking time so that they sauté for 1 or 2 minutes. 4 Separately sauté the mushrooms over medium-low heat until they are no longer wet. They should be slightly browned. This could take about 10 minutes. Add fresh herbs (if desired) and garlic towards the end of cooking time so that they sauté for 1 or 2 minutes. 5 Preheat the oven to 350°F. 5 Preheat the oven to 350°F. 6 Transfer the veggies to a plate. Spread them out so that the steam can escape and the veggies can cool and dry further. 6 Transfer the veggies to a plate. Spread them out so that the steam can escape and the veggies can cool and dry further. 7 Whisk the eggs well. Add the freshly ground pepper and the cottage cheese. Stir to incorporate. Add 1 and 1/2 cups shredded cheese to the eggs. Stir again. 7 Whisk the eggs well. Add the freshly ground pepper and the cottage cheese. Stir to incorporate. Add 1 and 1/2 cups shredded cheese to the eggs. Stir again. 8 Pour 1/3 of the egg mixture into a greased deep-dish pie dish. Layer the zucchini slices over the eggs. 8 Pour 1/3 of the egg mixture into a greased deep-dish pie dish. Layer the zucchini slices over the eggs. 9 Sprinkle some of the shredded cheese over the zucchini. Then, layer some of the veggies over the cheese. Continue layering in this way. Place the sliced tomatoes on the top. 9 Sprinkle some of the shredded cheese over the zucchini. Then, layer some of the veggies over the cheese. Continue layering in this way. Place the sliced tomatoes on the top. 10 Bake the quiche at 350°F for about 50 minutes, or until the sides and top of the quiche are lightly browned and there is minimal jiggle in the middle of the quiche. 10 Bake the quiche at 350°F for about 50 minutes, or until the sides and top of the quiche are lightly browned and there is minimal jiggle in the middle of the quiche. 11 Notes: 🧀 I used a combination on Gruyère and Provel (a blend of cheddar, Swiss, and Provolone cheese). You can use any of these as well as mozzarella, Muenster, Monterey Jack, Colby, Havarti, Asiago, or even some Parmesan. 🧀 You could probably decrease the amount of cheese and still end up with a good quiche. 🌿 I used fresh thyme and some dried oregano, but you can use any combination of herbs (dried or fresh) that you like. 11 Notes: 🧀 I used a combination on Gruyère and Provel (a blend of cheddar, Swiss, and Provolone cheese). You can use any of these as well as mozzarella, Muenster, Monterey Jack, Colby, Havarti, Asiago, or even some Parmesan. 🧀 You could probably decrease the amount of cheese and still end up with a good quiche. 🌿 I used fresh thyme and some dried oregano, but you can use any combination of herbs (dried or fresh) that you like. 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