This cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard.
Feta and fontina cheeses add a rich depth of flavor.
Serve it for brunch or anytime you have extra zucchini on hand.
Heat oil in a large skillet over medium-high heat.
Remove from heat and let the vegetables cool slightly, about 5 minutes.
Lightly coat a 9-inch glass pie pan with cooking spray.
Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina.
Top with the remaining vegetable mixture and the remaining 1/2 cup fontina.
Slowly pour the egg mixture evenly over the top.
Sprinkle with the remaining 1 tablespoon chives.
Let cool slightly before cutting.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
