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Zucchini "Slice" aka crustless quiche

Name: Zucchini "Slice" aka crustless quiche
Yield: Serves 4 to 6 as main
Ingredients: 2 zucchini, shredded (3 cups); 1 onion, diced; 3 scallions, trimmed and sliced; 1 cup crumbled feta cheese (or shredded swiss, cheddar or whatever you have on hand); 1 cup AP flour (whole wheat works just as well); 1 teaspoon baking powder; 3 large eggs; 1/4 cup extra virgin olive oil; 1/4 cup parsley, roughly chopped; salt & pepper, to taste

by: urbancooknyc

May 2, 2016

0 0 Ratings

Photo by susanna moraldi

Serves 4 to 6 as main

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Author Notes

A dear friend gave me this recipe years ago. She is Australian of greek origins, so I always assumed "slice" is the way either australians or greeks refer to a crustless quiche or a frittata. I should ask her! Regardless, it's a quick recipe delicious for either lunch or a light supper paired with a salad, or cut up in bite sizes as an hors d'oeuvres. I've been testing it with whole wheat flour. Either substituting 1/2 of the flour for whole wheat OR using 1/2 whole wheat flour and 1/2 cooked quinoa works quite well, although the color is not as vibrant (see photo). So if color and presentation is important, go for the white flour, if you prefer a heartier version, have fun with other flours. Either way, enjoy! —urbancooknyc

What You'll Need

Ingredients

2 zucchini, shredded (3 cups)
1 onion, diced
3 scallions, trimmed and sliced
1 cup crumbled feta cheese (or shredded swiss, cheddar or whatever you have on hand)
1 cup AP flour (whole wheat works just as well)
1 teaspoon baking powder
3 large eggs
¹/₄ cup extra virgin olive oil
¹/₄ cup parsley, roughly chopped
salt & pepper, to taste

Directions

Preheat the oven to 375 and lightly grease a 9 x 9 baking dish with olive oil.
Combine shredded zucchini, chopped onions, scallions, flour, cheese.
In a small bowl, whisk the eggs and the olive oil. Pour over the zucchini mixture and mix well until combined. Add salt and pepper to taste and parsley. Pour the mixture in the prepared dish. Bake for about 40 minutes, until the top is golden and the sides start to pull away from the edge of the baking dish. This dish is delicious hot, but even better at room temperature.

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1 Review

jania August 3, 2022

Just. Don't.
I am an experienced and wanted to love this recipe but it was nearly inedible. I think the flour is what spoiled the mixture, something went very wrong. Perhaps, and I so want this to be so, perhaps the writer left out a crucial step or the proportions were not accurately conveyed. But please do not make this as written.