Zucchini Spanakopita Crustless Quiche

A vegetable packed crustless quiche with definite Mediterranean vibes! This cheesy and brightly flavoured quiche can be made and served year round, as a light dinner or even brunch option.

Course brunch, Main Course

Cuisine Mediterranean

Keyword crustless quiche, spanakopita, zucchini

Prep Time 30 minutes

Cook Time 50 minutes

Servings 6

Ingredients

3 medium to large zucchini sliced into rings about 1/4 inch or 5mm thick, but no thicker
1 medium red onion diced
1 tbs olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili flakes or less as desired
salt and pepper to taste
4 large eggs lightly beaten
5.5 oz 155g feta cheese, crumbled well
1/3 cup grated parmesan cheese, plus 2-3 tbsp more to scatter on top of the quiche before baking
1 tbsp chopped fresh mint
1/2 tsp dried oregano
1/2 cup packed chopped baby spinach
2 tbsp chopped dill
1/3 cup panko breadcrumbs, gluten free is fine
2/3 cup shredded mozzarella, make sure it is packed
lemon for serving

Instructions

Preheat your oven to 400° F. Line a large baking dish with parchment paper.
Toss the sliced zucchini and diced red onion onto the baking sheet, Drizzle with the oil, garlic powder, onion powder, chili flakes, and salt and pepper to taste. Toss to coat well. Spread them out evenly and roast for 20-22 minutes. They should be lightly golden brown, with a good amount of excess moisture removed. Transfer the baking sheet to a wire rack to cool down, and lower the heat in the oven to 375°F.
In a large bowl, mix together the eggs, feta, parmesan, mint, oregano, spinach, dill, breadcrumbs, and salt and pepper to taste.
Stir in the zucchini and onions carefully, to coat with the batter.
Transfer half of this mixture to a greased pie dish and spread it out evenly. Sprinkle all over with the mozzarella.
Top with the remaining zucchini batter and spread it out evenly. Top with another sprinkle of grated parmesan.
Bake for 50 minutes or until golden brown on top and bubbling on the edges.
Serve with a good squeeze of lemon, and a salad or roast potatoes, or even french fries!

Recipe Notes

This quiche tastes great at room temperature. Actually, like most quiches etc, it is even better on day two. If you want to serve it the same day, try to bake it earlier in the day, and then reheat before serving. Slices can even be wrapped securely and put in the freezer for up to a month. Thaw in the fridge overnight and reheat in 325F oven or even in a covered skillet set on medium low on your stove top.