This gloriously golden Crustless Quiche delivers all the rich, satisfying comfort of the classic without the pastry hassle. Imagine creamy eggs and heavy cream baked to perfection, generously loaded with smoky bacon, tender sautéed zucchini, and a double-cheese punch of melty shredded and nutty Parmesan. Infused with savory garlic powder and a hint of smoked paprika, it’s a protein-packed powerhouse that’s naturally low-carb and gluten-free. Simple to whisk together and bake, this versatile dish is the ultimate solution for an impressive, effortless brunch, lunch, or light dinner any day of the week.

Ingredients:

• 8 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cooked bacon
• 1 cup zucchini
• 2 tbsp butter or olive oil
• 1/4 tsp salt
• 1/4 tsp smoked paprika

Instructions:

1. Prep the Veggies and Bacon:

• Saute zucchini in butter/oil and until tender.
• Chop and cook your bacon.

2. Whisk the Base:

• In a large bowl, whisk eggs, heavy cream, salt, pepper, garlic powder, and smoked paprika until smooth.

3. Assemble:

• Stir in shredded cheese, Parmesan, zucchini and bacon into egg mixture and mix well.

4. Bake:

• Pour the mixture into a greased 9-inch pie dish or oven safe skillet.
• Bake at 375°F (190°C) for 30-35 minutes, until the center is set and the top is golden.

5. Cool and Serve:

• Let rest for 5-10 minutes before slicing.