RecipesPies & Baked Goods

Crustless Courgette Quiche – Easy and Delicious!

by Micaela Harrasser

This easy and delicious courgetti quiche is the light and nutritious pie you are looking for!

Crustless (ie, without pastry sheet), but filled with bulgur (did you know the whole grain version has an average of 10g of protein every 100g? That’s about double the amount of protein you get from your average pasta). The courgettes are lovely in this season so make sure to use them in as many dishes as you can! If they lack some taste, you can add some extra cheese 😉 enjoy!

Crustless Courgette Quiche - Easy and Delicious!

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 medium courgettes finely sliced
  • 4 eggs
  • 200g pre-cooked bulgur
  • 100g cooked mushrooms
  • 60g freshly grated cheese (ideally pecorino or parmigiano)
  • Salt, pepper and nutmeg a large pinch
  • 20g flour (I used rye)

Instructions

  1. Turn the oven on to 170C.
  2. Slice the courgettes very finely (I used a food processor with the slicer option).
  3. In a large bowl, add the courgettes, bulgur and mushrooms.
  4. Stir well to combine the ingredients.
  5. In a small bowl, mix the eggs with the grated cheese, salt, pepper and nutmeg.
  6. Add the wet mix to the dry mix.
  7. Add the flour and mix very well until everything is combined.
  8. Transfer to a cake tin layered with parchment paper.
  9. Place the cake tin in the lower part of the oven and cook until the top is golden and the inside is not wet anymore, about 30 minutes.
  10. Cool it off for about 10-15 minutes before removing it from the cake tin, and enjoy!

Notes

Storage: you can store the quiche in the fridge in an airtight container for up to three days.

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