@brighteyes847: Crustless Zucchini Tomato QUICHE-COOKING WITH BRIGHT EYES Serves: 4 Time: 50 minutes Ingredients 2 medium zucchini, thinly sliced 1 cup cherry tomatoes, halved 6 large eggs 1/2 cup milk 1 cup shredded mozzarella 1/4 cup grated Parmesan 1 garlic clove, minced 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp black pepper 1 tbsp olive oil 1 tbsp chopped fresh parsley or basil Instructions Heat oven to 375°F. Grease a 9-inch pie dish with olive oil. Add zucchini and tomatoes to the dish. Sprinkle with garlic, Italian seasoning, salt, and pepper. Whisk eggs and milk together. Stir in mozzarella and Parmesan. Pour the egg mixture evenly over the vegetables. Bake for 35–40 minutes, until the center is set and the top is golden. Let it rest for 10 minutes before slicing. Sprinkle with fresh herbs. Small tip: Zucchini releases water as it cooks. Pat the slices dry before adding them for a firmer quiche.

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2026-08-27 13:11:59

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