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  • Annie Dahlin

Caramelized Onion and Zucchini crust-less Quiche

Updated: Jan 4

I threw together this crust-less quiche for dinner this week and it was a hit. I decided to caramelize the onions and I'm glad I did! This makes a big quiche that is baked in a 9X13 inch casserole dish.


2-3 tbls bacon fat or oil of choice

2 onions sliced and chopped thin

2 medium zucchini shredded, salted and drained of liquid

3 garlic cloves diced very small

3/4 cup flour

6 eggs

1 1/2 cups whole milk

1/2 cup cottage cheese

1 1/2 cups cheddar cheese, shredded

1/4 cup fresh Parmesan, shredded

1/2 tsp freshly grated nutmeg

Salt and pepper to taste


1.) Preheat oven to 350°. Line casserole dish with parchment paper.

2.) Sauté the onions with oil on medium heat until caramelized. Once caramalized add the garlic, toss together and immediately remove from heat.

3.) While the onion is caramelizing grate the zucchini, place in a tea towel, toss with aboit a teaspoon of salt. Let sit in a bowl for about 5 mins. Wrap up the towel and squeeze the water out of the zucchini. (This helps control the amount of moisture in the quiche.)

4.) In a large bowl toss the zucchini and onions with flour and a little salt and pepper.

5.) In a very large bowl whisk together the eggs, milk, cottage cheese, cheddar, Parmesan and nutmeg.

6.) Add the zucchini and onion mixture to the egg mixture and whisk until well combined. Pour the mixture into the lined casserole dish. Bake for about 1 hour until set and right before it starts to brown on top. Let sit for about 10 minutes before serving. Enjoy!

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