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"A slice of Mediterranean zucchini, feta, and olive crustless quiche with golden caramelized edges, chives, and chili oil drizzle on a white plate."

Mediterranean Zucchini, Feta, and Olive Crustless Quiche

A fluffy, high-protein savory Mediterranean bake loaded with squeezed summer zucchini, tangy Greek feta cheese, dark black olives, and fresh herbs, baked to golden perfection and finished with a chili olive oil drizzle.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 2 medium zucchini freshly grated (about 2.5 cups grated)
  • - 1/2 tsp salt for draining zucchini
  • - 4 large eggs pasture-raised
  • - 1/2 cup all-purpose flour
  • - 1 tsp baking powder
  • - 1/2 cup Greek feta cheese crumbled
  • - 1/2 cup shredded mozzarella or graviera cheese
  • - 1/2 cup pitted black olives sliced (plus extra for topping)
  • - 2 tbsp fresh chives or dill finely chopped
  • - 1/4 tsp freshly cracked black pepper
  • - 1 tbsp extra virgin olive oil for greasing pan
  • - 1 tbsp chili-infused extra virgin olive oil for drizzling

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease an 8-inch round cake pan or deep pie dish with extra virgin olive oil.
  2. Place grated zucchini in a bowl, toss with 1/2 tsp salt, and let sit for 10 minutes.
  3. Transfer zucchini to a clean kitchen towel or cheesecloth and squeeze thoroughly over the sink to remove all excess water.
  4. In a large bowl, whisk together eggs, all-purpose flour, baking powder, cracked black pepper, and a light pinch of salt until smooth and lump-free.
  5. Fold in drained zucchini, crumbled feta cheese, shredded mozzarella, sliced black olives, and fresh chives until evenly combined.
  6. Pour the batter into the prepared pan, smooth the top, and arrange extra zucchini rounds and black olive halves on top.
  7. Bake for 30 to 35 minutes until the center is set and edges are deep golden-brown and crispy.
  8. Cool for 10 minutes, slice into deep wedges, drizzle with chili extra virgin olive oil, and garnish with remaining chives before serving.

Notes

- To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend or fine almond flour.
- Always wring out the zucchini thoroughly to prevent a watery center.
- Do not use wine or pork products in this recipe.