Brunch YUMM! Cheesy Zucchini Quiche #fitfam
Say Oui to Chic & Easy: The Crustless Zucchini Quiche That’s Always in Season! Darlings, are you craving a dish that’s both effortlessly elegant and utterly delicious? Look no further than this cheesy, crustless zucchini quiche! Imagine: tender ribbons of zucchini and sweet leeks nestled in a light, dreamy custard. But the real stars? A decadent duo of salty feta and creamy fontina, adding a rich, sophisticated depth that will have everyone saying “ooh la la!”
Whether you’re hosting a stylish brunch with your besties or simply need a sophisticated anytime bite (especially when your garden is overflowing with zucchini!), this quiche is your answer. It’s chic, it’s easy, and it’s undeniably delicieux. Get ready to impress without the fuss! #QuicheGoals #CrustlessWonder #ZucchiniLove #BrunchInspo #EffortlessElegance #FoodieFashion #OuiPlease
Ingredients:
- 1 pound zucchini (about 2 medium)
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups sliced leeks (about 2 medium)
- ¼ teaspoon salt, divided
- 6 large eggs
- ¾ cup half-and-half
- ¼ cup chopped fresh chives, divided
- ½ cup crumbled feta cheese, divided
- 1 cup shredded fontina cheese, divided
Instructions:
- Preheat oven to 350 degrees F. Very thinly slice zucchini with a mandoline or very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).
- Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices and 1/8 teaspoon salt; cook, stirring often, until the vegetables are beginning to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.
- Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives and the remaining 1/8 teaspoon salt in a medium bowl. Set aside.
- Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina. Top with the remaining vegetable mixture and the remaining 1/2 cup fontina. Slowly pour the egg mixture evenly over the top. Arrange the remaining 1 cup zucchini slices in an overlapping circular pattern over the top and sprinkle with the remaining 1/4 cup feta. Place the pie pan on a rimmed baking sheet; bake until puffed and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon chives. Let cool slightly before cutting.
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