Crustless Zucchini Quiche


  • 2 lbs zucchini
  • 2 cups shredded cheddar cheese
  • 2 eggs
  • 1 1/2 cup milk
  • salt and pepper


Heat the oven to 375F.

Using a mandoline or a sharp knife , thinly slice the zucchini.

Sprinkle salt all over the zucchini slices, toss thoroughly with your fingers and let sit for 20-30 minutes.

Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture.

In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper.

Stir in 1 cup shredded cheese.

In a quiche pan , arrange half of the drained zucchini slices and sprinkle 1/2 cup cheese on top of them.

Arrange a second layer of zucchini slices and pour the milk mixture over them.

Finish the quiche with the remaining 1/2 cup shredded cheddar cheese.

Bake the zucchini quiche in the hot oven for about 50-60 minutes until set and the top of the quiche is golden brown.

Remove from the oven and serve either warm or cold.

Servings: 6 • Serving Size: 1/6th • Points +: 3 pts • WW sp: 3