Home » Crustless Zucchini Quiche with Greek Yogurt Recipe
Crustless Zucchini Quiche with Greek Yogurt Recipe

Crustless Zucchini Quiche with Greek Yogurt Recipe

Written by Published on Updated on May 27, 2020 in Mediterranean cuisine

Hi there,

I woke up very early this morning, to take Charlie for a very early morning walk.  And to avoid the hot weather that we will be having today and for the next few days. We don’t have aircon so baking is definitely not an option when it is hot!.  

Alright, and yes this is another flourless recipe.  I am starting to really enjoy the flourless recipes that I am preparing lately.  When I prepare this recipe I usually always add flour.  This time I omitted the flour and just worked with the other ingredients, like for exampleeee  I substituted cooking cream with low-fat Greek yogurt.  It turned out just as good as if you were to use cream.  I rarely use cream in my recipes and especially heavy cooking cream.  

Zucchini, some love it and some don’t but I have spoken to and have met people that are growing Zucchini in their gardens but don’t really know how to cook Zucchini besides just basically boiling.  Well, there are so many wonderful recipes that Zucchini is used in either grated or sliced,  so I am sharing another great Zucchini recipe that will definitely make a difference and have them coming back for more!!!  🙂  

Have a great day everyone!! Stay Safe 

Crustless Zucchini Quiche with Greek Yogurt Recipe

Crustless Zucchini Quiche with Greek Yogurt Recipe

A flavorful baked dish filled with zucchini, tomatoes, cheese and greek yogurt
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 5 people

Ingredients
  

  • 4 Zucchini sliced
  • 1 Leek White part (chopped)
  • Olive OIl
  • 3 Fresh Tomatoes grated
  • ¼ cup Dill You can add less Dill
  • ¼ cup Greek Low Fat Yogurt
  • 1 tbsp Dark Sugar
  • 2 Eggs
  • ½ cup Cheddar Cheese grated
  • 1 cup Parmesan Cheese or any salty cheese you prefer
  • 1 Red Bell Pepper chopped
  • Pepper optional

Instructions
 

  • In a large pot add in olive oil chopped leek and tomatoes.
    Leek and Tomatoes
  • Add-in sliced zucchini and cook for 10 minutes
    Sliced Zucchini
  • Add-in chopped bell pepper
  • and dill. Cover and cook for another 5 minutes
  • Add into a bowl the greek yogurt, eggs whisk ingredients. Top zucchini with cheddar cheese and parmesan. Pour egg mixture over zucchini.
  • pre-heat oven to 180 and cover baking pan with aluminum foil. Make a few holes with a fork
Keyword Baked, Easy recipe, Vegetables

KALI MAS OREXI!! 🙂

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

6 Comments

  1. Lisa@LismorePaper
    May 27, 2020 at 11:12 am  ·  Reply

    Sophie this looks incredible!! When it cools down later this week I am making this. As always thank you for another awesome recipe 💗🌻

  2. InspiresN
    May 27, 2020 at 8:00 pm  ·  Reply

    This looks awesome!

  3. dtills
    May 30, 2020 at 10:04 pm  ·  Reply

    Look fabulous!! 😋

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.