Deliciously Easy Keto Crustless Zucchini Quiche

Hey there, fellow keto enthusiasts! Are you craving a quiche but want to keep things low-carb and utterly delicious? Then you’ve landed in the right place! This keto crustless zucchini quiche is a game-changer. Forget those heavy, carb-laden crusts – this recipe embraces the natural goodness of zucchini to create a light, fluffy, and incredibly flavorful quiche that’s perfect for breakfast, brunch, lunch, or even a light dinner. Imagine biting into a tender, cheesy quiche, bursting with the fresh taste of herbs and the subtle smokiness of the gouda.

This recipe isn’t just keto-friendly; it’s quick to prepare, packed with flavor, and so satisfying. You’ll love the beautiful vibrant green color and the surprisingly light texture. It’s a perfect dish to impress your friends, family, or even just yourself on a busy weeknight. This quiche offers a delightful balance of savory and fresh flavors, leaving you feeling happy, energized, and completely satisfied without the guilt of excess carbs. Trust me, you’ll want to add this to your regular keto rotation!

What You’ll Need

This recipe calls for simple, fresh ingredients you probably already have in your pantry! Here’s what you’ll need:

• 1 pound grated zucchini: The star of the show! Choose fresh zucchini for the best flavor and moisture. A box grater works perfectly.
• ½ teaspoon salt: Enhances the flavors of the zucchini and eggs.
• 6 large eggs: Provides the base for the quiche and contributes to its texture. Use fresh, high-quality eggs for the best results.
• 1 cup heavy cream: Adds richness and creaminess to the quiche. Don’t substitute with milk; the heavy cream is essential for the texture.
• 8 oz smoked gouda cheese: This cheese adds a delightful smoky flavor. If you can’t find smoked gouda, you can use regular gouda and add a pinch (⅛ – ¼ teaspoon) of liquid smoke for a similar effect.
• 2 tablespoons snipped fresh chives: Provides a fresh, herby note to balance the richness of the cheese and cream.
• ½ teaspoon dried dill: Adds another layer of herby flavor, complementing the chives beautifully.
• ¼ teaspoon salt: Adds a touch of extra seasoning to the egg mixture.
• ¼ teaspoon white pepper: Adds a subtle spiciness without overpowering the other flavors.
• 2 teaspoons soft butter: Greases the baking dish to prevent sticking and ensures a smooth, even bake.

Step-by-Step Instructions

Get ready to whip up this delicious keto quiche in no time! Here’s a step-by-step guide:

1. Prep the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a colander and sprinkle with ½ teaspoon of salt. Gently toss to coat. Let it sit for about 10-15 minutes to allow excess moisture to drain. This step is crucial for preventing a watery quiche. After 15 minutes, gently squeeze out any remaining moisture with your hands or a clean kitchen towel.
2. Preheat and Prep the Dish: Preheat your oven to 350°F (175°C). Grease an 8-inch pie dish or a similar-sized oven-safe dish with 2 teaspoons of softened butter. This prevents sticking and ensures easy removal.
3. Whisk the Eggs: In a large bowl, whisk together the 6 large eggs and 1 cup of heavy cream until light and frothy. Be sure to whisk thoroughly to incorporate air for a light and fluffy texture. Tip: Use a fork or a whisk – whichever you prefer!
4. Combine Ingredients: Add the drained zucchini, smoked gouda cheese (or gouda plus liquid smoke), snipped chives, dried dill, ¼ teaspoon salt, and ¼ teaspoon white pepper to the egg mixture. Gently fold everything together until well combined. Be careful not to overmix, as this can make the quiche tough.
5. Bake the Quiche: Pour the mixture into the prepared baking dish. Bake for 40-45 minutes, or until the quiche is set and golden brown around the edges. A toothpick inserted into the center should come out clean. Tip: If the top starts browning too quickly, loosely cover it with foil for the last 15-20 minutes of baking.
6. Cool and Serve: Let the quiche cool slightly before slicing and serving. This allows the quiche to set completely and makes it easier to slice neatly. Enjoy your delicious keto crustless zucchini quiche!

Tips for Success

Here are a few tips to help you achieve quiche perfection:

• Don’t skip the salting and draining: This step is critical for removing excess moisture from the zucchini, preventing a soggy quiche.
• Use fresh herbs: Fresh chives and dill add a brighter, more vibrant flavor than dried herbs.
• Don’t overmix the batter: Overmixing can lead to a tough quiche. Gently fold the ingredients together until just combined.
• Monitor the baking process: Ovens vary, so keep an eye on your quiche to ensure it doesn’t over-brown. If needed, cover it loosely with foil.
• Let it cool: Allowing the quiche to cool slightly before slicing prevents it from crumbling and makes for cleaner slices.

Variations to Try

Feel free to experiment with different flavors and ingredients!

• Add some spice: Incorporate a pinch of red pepper flakes for a touch of heat.
• Swap the cheese: Experiment with other keto-friendly cheeses like cheddar, parmesan, or mozzarella.
• Add different herbs: Try using fresh parsley, oregano, or thyme.
• Incorporate vegetables: Add sautéed mushrooms, spinach, or bell peppers for extra flavor and nutrients.
• Make it a vegetarian quiche: Omit the smoked gouda (or use a vegetarian substitute) and add your favorite vegetables for a satisfying vegetarian option.

Storing and Reheating

Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it for 30-60 seconds, or bake it in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. Freezing is also possible; allow the quiche to cool completely, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. It should keep for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat as directed.

Frequently Asked Questions

Here are answers to some frequently asked questions about this keto crustless zucchini quiche:

• Q: Can I substitute the heavy cream? A: While you can try using full-fat coconut milk, the texture might be slightly different. Heavy cream is recommended for its richness and creaminess.
• Q: How long does the quiche keep? A: Stored properly in an airtight container in the refrigerator, this quiche will last for up to 3 days. Frozen, it will last for about 3 months.
• Q: Can I use different vegetables? A: Absolutely! Feel free to experiment with other low-carb vegetables like mushrooms, spinach, or bell peppers. Just make sure to sauté them before adding them to the mixture to reduce excess moisture.
• Q: What if my zucchini is watery after draining? A: If you still find excess moisture after squeezing out the zucchini, you can use a clean kitchen towel to pat it dry as well. Removing as much moisture as possible is key to a successful, non-soggy quiche.
• Q: Can I make this ahead of time? A: Yes! You can assemble the quiche the night before and bake it the next morning. Just keep it covered in the refrigerator until you’re ready to bake it.

The Final Word

This keto crustless zucchini quiche is a fantastic low-carb alternative to traditional quiche. It’s quick, easy, incredibly flavorful, and unbelievably satisfying. The combination of the fresh zucchini, creamy texture, and smoky cheese is simply irresistible. Give this recipe a try and let me know what you think! Don’t forget to leave a comment below, rate the recipe, and share your delicious creations! Happy cooking!

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