Zucchini and Tomato Crustless Quiche

Crustless Zucchini and Roma Tomato Quiche – brought to you by the Mandolin Inn


Serves 12-16 people    (indicates changes you can make to lower the fat)


1 dozen eggs    (equivalent # egg beaters)

2 large roma tomatoes, 1-1’1/2 cup grape tomatoes or any home grown tomatoes, diced

2   cups cottage cheese (low or nonfat)

4 tablespoons melted butter (omit)

2   cups shredded  cheddar cheese (lite or   low fat cheese)

1 tablespoon fresh basil, finely diced (1 teaspoon   dried)

1 teaspoon minced garlic

½ tablespoon fresh oregano, finely diced (1/2   teaspoon dried)

1 medium zucchini, diced


Melt butter in skillet, add minced garlic, diced zucchini and diced tomatoes and sauté until soft. Add basil and oregano, mix well and simmer on low for 10-15 minutes.

In a large bowl beat eggs, then combine the rest of the ingredients and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve.

(Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)


About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque IA.