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Creamy Crustless Zucchini Quiche Recipe with Gruyère and Caramelized Leeks Made Easy

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A creamy, crustless zucchini quiche featuring silky Gruyère cheese and sweet caramelized leeks, perfect for a quick, comforting brunch or light dinner.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), grated and lightly squeezed to remove excess moisture
  • 2 large leeks, thinly sliced (white and light green parts only), caramelized
  • 1 cup (100g / 3.5 oz) Gruyère cheese, grated
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) milk (whole or 2%)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and pepper to taste
  • A pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch baking dish with olive oil or butter.
  2. Grate the zucchinis using a box grater or food processor. Wrap the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced leeks and a pinch of salt. Cook slowly for 15–20 minutes, stirring occasionally, until soft and golden brown. Add minced garlic and thyme in the last 2 minutes. Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together the eggs, heavy cream, and milk until fully combined. Add nutmeg, salt, and pepper to taste and whisk again until smooth.
  5. In a large mixing bowl, combine the squeezed zucchini, caramelized leeks, and grated Gruyère. Pour the custard mixture over and gently fold until evenly mixed.
  6. Transfer the mixture into the prepared baking dish, spreading it out evenly but leaving it a little airy.
  7. Bake for 40–45 minutes until the top is golden and a knife inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil halfway through baking.
  8. Let the quiche cool for at least 10 minutes before slicing to help it set.

Notes

Squeeze out as much moisture as possible from the grated zucchini to avoid a soggy quiche. Caramelize leeks slowly over medium-low heat for 15-20 minutes to develop sweetness and avoid bitterness. Let the quiche rest for 10 minutes before slicing for cleaner cuts. If the top browns too fast, cover with foil halfway through baking. Room temperature eggs and dairy help the custard blend smoothly.

Nutrition

Keywords: zucchini quiche, crustless quiche, Gruyère, caramelized leeks, easy quiche, gluten-free quiche, vegetarian quiche, brunch recipe, light dinner

Find it online: https://novanosh.com/creamy-crustless-zucchini-quiche-recipe-with-gruy-e-re-and-caramelized-leeks-made-easy/