Crustless Zucchini Quiche

When the garden is drowning you in zucchini, this quiche is your rescue plan.

Chopped zucchini, mushrooms, onions, and garlic get sautéed in butter, then folded into beaten eggs with a generous pile of grated Swiss cheese and a splash of dry sherry. Basil, oregano, thyme, and a whisper of ginger give the custard a warm, herby backbone.

A breadcrumb-coated pie plate stands in for a traditional pastry crust, adding just enough texture on the outside without all the fuss of rolling dough.

Kitchen Tips

• Sauté the zucchini until most of the moisture cooks off so the quiche sets firmly
• Sub lemon juice for the sherry if you prefer to skip the wine
• Toasted fine breadcrumbs on the pie plate give a subtle crunch; don’t skip this step
• Fresh or frozen zucchini both work, but frozen should be thawed and squeezed dry first