Greek Zucchini Quiche Crustless

This recipe for zucchini pie or ‘Batzina’ as we call it in Greek, has no pastry around the filling. You basically prepare all the filling ingredients and then the flour & eggs help to hold the filling together making this delicious golden brown crustless zucchini quiche. It’s very easy and quick to prepare since you only need to grate and chop a few vegetables and put everything in a bowl to mix.

I love having a slice in the morning for breakfast as it’s quite filling, and it can keep me full till lunchtime. You could also serve it as a light lunch with some salad on the side, or why not, take it with you in a lunch box when you are out and about. This crustless zucchini pie is also great for little children and babies that follow the ‘Baby Led Weaning method’ as it’s quite soft but easy to hold with their hands, and it’s packed with nutrients and goodness.

Why you should try my recipe

• No Pastry here! It only takes 15 minutes to prepare the filling and put it in a baking tray.
• Crispy on the outside and soft in the middle.
• Packed with nutrients and goodness.
• Makes a whole tray to feed the family for a couple of days.
• Served for breakfast, lunch, light dinner or in lunchboxes.
• Great for little children and babies that follow BLW method.

Ingredients & How-to

The key ingredient for this recipe is of course zucchinis. Since it’s zucchini season right now where I am, my vegetable garden has been very generous providing loads and loads of zucchinis to make some of my favorite recipes. So take out your zucchinis and let’s start grating. I use around 4 medium sized zucchinis for the crustless pie and grate them using a hand grater or a food processor. In a blender, I add the onion, peeled and cut into 4, with half a cup of olive oil. I blend it for a few seconds so it becomes a thick paste and then add it to the bowl with the grated zucchinis.

Then I chop a leek coarsely and a bunch of fresh mint, around 8-10 leaves should be enough. I add everything to the bowl along with 4 eggs and give it a good stir with a spatula to break down the eggs and mix everything well.

Then it’s time for the yogurt and flour. I like to use Greek yogurt as it’s quite thick, but you could try it with normal yogurt too. You might just need to add a couple more tablespoons of flour, as normal yogurt is more watery. At this point, I like to add my seasoning, just a little bit of pepper and salt. As we will be adding some cheese to the zucchini pie later on, don’t overdo it with the salt, one teaspoon should be enough. If you are preparing this for babies under 12 months, I don’t recommend adding any salt, as the cheese should be enough in this case to cover the daily salt intake for babies.

Finally, it’s time for the cheese! I like to add a mix of feta cheese and hard goats cheese. For the feta cheese, I use 1 block, that’s around 200gr / 7oz, which I crumble with my fingers into the mixture. For the goats cheese, I use around 100gr/3.5oz and I just grate it and add it to the mixture. You could use hard goats cheese like me or any hard cheese of your preference, like parmesan or cheddar.

Before adding the mixture to the tray, I add some olive oil so the pie won’t stick to the bottom after being cooked and spread it around evenly. Then, I add the mixture and drizzle with some more olive oil on top. That will help the pie to be nice crunchy outside.

Serving suggestions

You can have this crustless zucchini quiche for breakfast, lunch or a light dinner with some salad on the side. It’s so versatile! It’s also easy to pack and a great option for taking out on walks and eating on the go.

If you are planning to share the zucchini pie with your baby, then I recommend not adding any salt to the mixture, as salt intake should be monitored and kept to a minimum for young children and especially babies under 12 months. It’s ideal for little ones as it’s quite soft in the middle with a crunchy exterior, making it easy to eat and hold with their little hands.

Storage

You can store it in the fridge for a week in an airtight container. I just take out a slice from the fridge and have it cold, or you could pop it in the microwave and warm it up for a minute or two. I haven’t tried freezing the zucchini pie, but I wouldn’t recommend it, as it will probably get very watery and soggy after defrosting. If you do try it though I would love to know how it went, so write a comment below the recipe!

FAQ

• Can I freeze the crustless zucchini quiche? I wouldn’t recommend freezing the zucchini quiche as it will probably get very watery and soggy after defrosting.

• What kind of cheese can I add to the zucchini quiche? The best thing is to add a combination of soft and hard cheese. I like to add some crumbled feta cheese that will give some nice texture to each bite along with some hard cheese like graviera, manchego or cheddar that will give more flavor to the quiche.

• Can babies have zucchini quiche? Yes, the crustless zucchini quiche is ideal for babies and children. It’s packed with goodness, and it’s quite soft and easy to hold with their little hands. If you are serving it to babies under 12 months, I recommend avoiding adding any salt when preparing the quiche as it has cheese in it which already has enough salt.

• Can I use plain flour instead of self-raising flour? Yes, you can use the same amount of plain flour instead of self-raising flour and just add 2 more teaspoons of baking powder.