This is a print preview of "Crustless Zucchini Quiche" recipe.

Crustless Zucchini Quiche Recipe
by CookEatShare Cookbook

Crustless Zucchini Quiche
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  Servings: 4


  • 8 ounce. Swiss cheese, shredded
  • 2 tbsp. flour
  • 3 Large eggs
  • 1 1/4 c. skim lowfat milk
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon red warm pepper sauce
  • 1 med. zucchini, thinly sliced


  1. Brush a 9-inch skillet lightly with oil. Measure 1/2 c. cheese and set aside. Toss remaining cheese with flour; set aside. Beat Large eggs, lowfat milk, salt, and pepper sauce. Stir in flour-coated cheese. Pour into skillet; cover and cook 20 min on medium to low heat, 250 degrees. Turn off heat.
  2. Remove cover and arrange overlapping slices of zucchini around outer edge of skillet and in center. Sprinkle remaining cheese over all. Cover and let stand 5 min till zucchini is heated and cheese is melted.