Crustless Quiche

Our Zephyr summer squash and zucchini are gloriously abundant this year. Sometimes keeping up with their bounty in the kitchen can, at first glance, seem quite the challenge. This crustless quiche is not only quick to whip up, it is a great way to use up summer squash as well as other veggies clamoring to be consumed at their prime. Any combination of greens, summer squash, and other veggies can be adapted to this versatile dish, just be sure to wilt your greens ahead of assembling the quiche. This summer quiche is delightful with a crisp salad and crusty bread with butter. Note for the Future: You can even break out this recipe in the winter squash months if you precook the harder squash before adding them to your skillet.

Recipe adapted from: https://www.thekitchn.com/recipe-crustless-quiche-with-summer-vegetables-221550

Serves: 4
Prep Time: 20 mins
Cook Time: up to 1 hr 35 mins
Ready In: 2 hrs
  • 1 TBSP butter or olive oil
  • 1 large onion, sliced into half-moons
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly cracked pepper, plus more to taste
  • 3 to 4 c. sliced vegetables (We used a combination of Zephyr summer squash, chopped and sautéed chard ribs, and wilted chard greens.)
  • 8 large eggs
  • 1 c. milk
  • 1 c. grated cheddar or other hard cheese
  1. Preheat the oven to 400°F.
  2. Melt the butter or heat olive oil in a cast iron or ovenproof skillet over medium heat. Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions, stirring occasionally, until they are golden brown and starting to caramelize (about 10 minutes). Either remove the onions for later use or grab a second skillet to cook the greens' ribs for a few minutes before wilting the leafy part of the greens.
  3. Remove the pan from the heat and spread the onions and greens evenly across the bottom. Spread the remaining sliced vegetables evenly over the onions and greens.
  4. In a medium bowl, beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of pepper, just enough to break up the yolks and whites. Pour this egg custard over the vegetables and onions. Move veggies around until the custard fills every nook and cranny.
  5. Bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across, it's fully cooked. Let the quiche cool for about 20 minutes before slicing.