Best Pizza Quiche Zucchini Tomato Mozzarella Crustless Recipes

ZUCCHINI TOMATO QUICHE

Steps:

• Pre-bake the crust: Heat oven to 350°F. If using a homemade pie crust, freeze it for at least 30 minutes. Line the inside of the crust with heavy duty aluminum foil. Fill the pie crust to the top with pie weights-either sugar, dry rice, or dry beans. (I prefer to use sugar). Bake for 50 minutes. Remove from oven, remove foil and pie weights from crust. (See my detailed instructions on blind baking a crust .) Note: If you're using a store-bought crust, you can defrost it and skip the pre-baking, or partially-pre-bake it using the instructions for pre-baking on the package.
• Bake: Bake for 45 to 55 minutes at 350°F, until set in the center. If the edges of the crust look like they might get a too browned, tent them with foil or a pie protector. Note that if you are using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly. Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.

CRUSTLESS ZUCCHINI AND TOMATO QUICHE

Steps:

• Sauté zucchini and onion until soft.
• Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
• Add salt and pepper, oregano, and then top with shredded cheese.
• Combine eggs and milk pour on top.
• Bake at 350°F for 45 minutes or until set.

PIZZA QUICHE (ZUCCHINI, TOMATO, MOZZARELLA) CRUSTLESS!

Steps:

• Whisk eggs, milk and herbs together.
• add salt, pepper and garlic powder to taste.
• scatter zucchini and cheese in a greased pie plate and pour egg mixture over it.
• top with sliced tomato (and grated parmesan if you want!).
• bake at 375 for 40 minutes until gold and puffy.
• cool 15 minutes before slicing.

ZUCCHINI PIZZA BAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
• Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
• While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
• Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

CRUSTLESS PIZZA QUICHE

Steps:

• In a large bowl, whisk eggs until blended.
• Whisk in milk, salt, pepper, and oregano.
• Stir in flour until moistened.
• Add pepperoni and half the cheese.
• Pour into a greased 13 x 9 inch baking dish.
• Bake in a preheated 375° oven for 30 minutes or until set.
• Sprinkle with remaining cheese; bake for 5 minutes or until cheese is melted.

PEPPERONI PIZZA QUICHE

Steps:

• Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

EASIEST ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

ZUCCHINI MOZZARELLA QUICHE

Steps:

• Sauté zucchini, onion and garlic in olive oil until tender.
• Season with salt.
• Cover bottom of pie crust with this mixture.
• Combine remaining ingredients and pour into pie shell.
• Bake in preheated oven at 375° for 30-35 minutes until custard is set.
• Serve hot or cold.
• I have had this hot and cold and is good either way!

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.