A crustless quiche packed with your favorite summer vegetables and salty bites of feta cheese surrounded by a rich, eggy custard.
This is a refrigerator cleaner! When you find yourself with an overwhelming amount of fresh vegetables threatening to go bad then throw together this quiche! It’s versatile enough that you can use what you have on hand. Most substitutions will work.
Bursting with zucchini, yellow squash, shallots, garlic, red peppers, corn off the cob, tomatoes and three types of herbs this is what happens when a garden collides with a quiche!
Deliciousness ensues.
A crustless quiche packed with your favorite summer vegetables and salty bites of feta cheese surrounded by a rich, eggy custard.
Ingredients
Instructions
- 2-6 hours ahead of time toss the zucchini and yellow squash together in a large colander set over a bowl with 1/2 teaspoon coarse salt or 1/4 teaspoon fine/table salt to drain excess water. Cover and refrigerate 2-6 hours.
- Heat oil in a large frying pan over medium-low heat and saute shallots, peppers and garlic 5 minutes, stirring often. Season lightly with salt and pepper. Turn off heat and add squash, corn, tomatoes, all the herbs and the feta. Toss well. Taste and season with salt and pepper if needed.
- Preheat oven to 400 degrees F. Butter an 11x8 casserole dish or a deep dish pie pan.
- In a large bowl beat eggs, whisk in heavy cream and whole milk until well combined. Add the vegetable mixture to the prepared dish and spread out evenly. Pour the milk mixture slowly over the entire top. Sprinkle with parmesan cheese.
- Bake 35 - 40 minutes until the center is set. Serve hot or at room temperature.
I finally got around to making this and wanted to tell you that it was delicious.
It was easy to make and full of flavor with all the vegetables, cheese, and herbs.
Thanks Jeanette! That’s nice to hear!
I love that this is crustless …I never did like crusts
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Wonderful recipe and gorgeous photo!
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