I love quiche. I mean, really love it! So, I whipped up this airy, crustless version that showcases zucchini and zucchini squash beautifully! This recipe will make 2 quiche which freeze well, if needed.

Tiny Green Mom’s Crustless Quiche


10 cage-free eggs
1 cup organic Half & Half creamer (or non-dairy creamer can be substituted)
1 cup organic mozzarella cheese
1 zucchini, peeled & diced
1 zucchini squash, peeled & diced
1 tsp. organic dill
Freshly ground black pepper and salt, to taste


Preheat oven to 400 degrees F.

Peel and dice zucchini and zucchini squash. Set aside.

In separate bowl, crack open the eggs and beat until well mixed. Add in the Half & Half creamer and cheese, and combine. Stir in the dill, pepper and salt.

Divide the vegetables evenly between two pie plates. Pour the egg, cream and cheese mixture over the vegetables, again, dividing evenly. Sprinkle more cracker pepper, salt, and dill on the top, if desired.

Place the two pie plates in the oven, and bake for 30 minutes. The quiche will be done when a knife inserted into the center comes out clean.

Serve & enjoy!

Makes 2 quiche.

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