Zucchini and Tomato (Crustless) Quiche

This is such a summer dish. My apologies. I am so ready to head into Fall myself, but I need to clear out some old recipes. Plus, I'm saving up a bunch of the things I've made to hold a Pumpkin Week! That's right. A pumpkin recipe everyday for a week. I know it's not too original (everyone and their mother does it), but I think it's great. I love it when other blogs do it, so now I will too!


In the meantime, you'll have to deal with some end of summer recipes I have left. I am excited for fall baking, though, so I don't feel like writing too much about summer, teehee.


This quiche was all I ever could have hoped for. I, personally, prefer crust-less quiches. The crust completely throws off the whole quiche experience for me and I want none of that. Also, I got to use up zucchini, a ton of tomatoes (the love of my life), and a bunch of good cheese. The product was amazing. I am never able to wait for it to be cool, so I did end up burning my mouth a bit. I have a very sensitive mouth.

The juiciness from the tomatoes and zucchini really came through and made the quiche totally fresh tasting. It held up beautifully and was cooked to perfection. This was my first attempt at a quiche and I was not disappointed!


Sometimes I really frustrated myself. I cannot for the life of me find where I got this recipe from. This kills me. I do this way too often, and even after taking the time to try and hunt it down again, I just can't seem to find it. Grrrrrrr! Here are some things I remember being in the recipe, however. This is very lame of me to do, so please don't hold it against me!

Crust-less Zucchini and Tomato Quiche

3 cups zucchini
1 cup chopped tomato
1/2 chopped onion
2 cups shredded cheese
eggs
salt
milk

Ugh. That's all I got=( I'll be back soon hopefully!