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Zucchini and Goat Cheese Crustless Quiche Recipe

Zucchini and Goat Cheese Crustless Quiche

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Average Rating:

Total Reviews: 14

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  • on February 05, 2012

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    I made 4 quiches today for a get together everyone Raved about this one. I used leftover gluten free bread for the crust and it was awesome. Did not take and absorb all the liquid, no problem use it for another quiche, Great flavor, I may have added extra goat cheese.

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  • on January 17, 2012

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    This was really nice and tasty and as previous people stated it just melts in your mouth. I cut back on the goast cheese as I felt it was just too much and it still turned out great. I will be making this again for sure.

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  • on January 11, 2012

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    Was awesome!

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  • on October 19, 2011

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    A lovely light fluffy texture with melt in your mouth flavors. I didn't have fresh herbs so I used jarred and the result was still good. Don't omit the dill it really sets off the goat cheese. I will make this again. Thanks Giada!

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  • on September 25, 2011

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    This truly was the best quiche I have ever eaten, and I love quiche! I served it at a birthday brunch and it was so good that several of us wanted it to be the last thing we ate (rather than the scones or Belgian waffles so we could savor the flavor even longer.

    The fresh herbs make it very savory and the goat cheese makes it luscious and creamy. Be sure to squeeze out the excess water from the zucchini. (I was afraid it would make the quiche soupy but it didn't. If you are thinking about trying this recipe -- do it!

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  • on January 30, 2011

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    Easy and delicious! I used pre-made breadcrumbs instead and was very satisfied with the result

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  • on October 06, 2010

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    Amazing!!! Super easy to make and SOOOO delicious! I used panko bread crumbs instead of the bread cubes, and they worked really well. Even though it's "crustless", the breadcrumbs made a really nice improvised crust. I think I might start using that in all my quiches now! Great vegetarian recipe!!!

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  • on August 01, 2010

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    I know this is a "crustless quiche" but there is still that layer of breadcrumbs... maybe mine was too thick but when I sliced into the quiche even though the rest of it was done perfectly, the breadcrumb bottom is very soft - almost mushy. I cooked this in a glass pie shell and noticed that the bottom didn't really brown - even though I cooked teh whole thing for 55 minutes.

    That said, I love the combination of cheeses, zucchini is my go to veg for the summer! I would add mushrooms and maybe even a little sauteed crumbled sausage next time. Really excellent.

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  • on July 20, 2010

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    Do you really eat this cold? Recipe says to cool it.

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  • on May 05, 2010

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    Every plate was completely clean, even the picky eaters loved it. I made it exactly as the recipe showed except I couldn't find the Montrachet cheese and just used regular soft goat cheese. Will definitely make again!

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