Name: Keto Crustless Zucchini Quiche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium zucchini, about 1 to 1 1/4 pounds total, grated or thinly sliced; 8 large eggs; 1 cup heavy cream; 1 1/2 cups shredded cheese, divided (such as sharp cheddar, Gruyère, Swiss, or part mozzarella); 1/2 cup grated Parmesan cheese; 1/2 small yellow onion, finely diced; 2 cloves garlic, minced; 2 tablespoons olive oil or avocado oil; 1 teaspoon fine sea salt, divided, plus more to taste; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or sweet paprika; 1/2 teaspoon dried Italian seasoning or dried oregano; 1/4 teaspoon red pepper flakes; 2 tablespoons chopped fresh parsley or chives, plus extra for garnish

Keto Crustless Zucchini Quiche Recipe tastes rich and cheesy with tender zucchini, a silky egg custard, and just enough herbs to keep every bite interesting. It works perfectly for low carb eaters, busy families, or anyone who wants a make-ahead breakfast or brunch in about 45 minutes total. I tested this on a chaotic Monday morning with coffee in one hand and a whisk in the other, so you can trust that it fits real life.

Why You Should Try This Keto Crustless Zucchini Quiche Recipe

This quiche skips the crust but still feels hearty and satisfying, thanks to plenty of eggs, cheese, and juicy zucchini. You get all the comfort of a classic quiche without the carb-heavy pastry or the fuss of rolling dough.

The recipe uses simple ingredients that you probably keep in your fridge and pantry. It works for breakfast, lunch, or a light dinner, and it reheats beautifully, which makes it a meal prep hero.

“This Keto Crustless Zucchini Quiche Recipe tastes like a fancy brunch dish from a café, but it comes together with weeknight effort and delivers serious flavor every time. ★★★★★”

Ingredients You’ll Need

Main ingredients

2 medium zucchini, about 1 to 1 ¼ pounds total, grated or thinly sliced
8 large eggs
1 cup heavy cream (or ¾ cup heavy cream + ¼ cup unsweetened almond milk to lighten it)
1 ½ cups shredded cheese, divided
- Use shredded sharp cheddar, Gruyère, or Swiss for classic flavor
- Use part mozzarella for a milder, stretchier texture
½ cup grated Parmesan cheese
½ small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil or avocado oil
1 teaspoon fine sea salt, divided, plus more to taste
½ teaspoon black pepper
½ teaspoon smoked paprika or sweet paprika
½ teaspoon dried Italian seasoning or dried oregano
¼ teaspoon red pepper flakes (optional, for a little kick)
2 tablespoons chopped fresh parsley or chives, plus extra for garnish

Pantry shortcuts and substitution ideas

Use pre-shredded cheese to save time, but choose a low-carb brand without added starches.
Use pre-minced garlic from a jar if you feel sleepy and under-caffeinated in the morning.
Swap zucchini with yellow squash, or use half and half if you want more color.
Replace heavy cream with full-fat coconut milk if you avoid dairy, and use a dairy-free cheese alternative that melts well.
Add ½ cup cooked bacon bits, crumbled sausage, or diced ham if you want extra protein and a more “meaty” brunch feel.

Seasoning boosters (optional but tasty)

¼ teaspoon onion powder for extra savory depth
¼ teaspoon garlic powder if you love a stronger garlic note
2 tablespoons crumbled feta on top for a salty punch
A small handful of baby spinach, chopped, for extra greens

Equipment list

9-inch pie dish or 9-inch round baking dish (glass or ceramic works best)
Large skillet for sautéing zucchini and aromatics
Large mixing bowl
Whisk
Box grater or mandoline for the zucchini
Fine mesh strainer or clean kitchen towel to squeeze moisture from zucchini
Measuring cups and spoons
Rubber spatula

Tips & Tricks

Squeeze moisture from zucchini very well so the quiche sets nicely and does not turn watery.
Salt the grated zucchini lightly, let it sit 10 minutes, then squeeze it in a towel to pull out extra liquid.
Grease the pie dish generously with oil or butter so slices release cleanly.
Use room temperature eggs and cream so the custard mixes smoothly and bakes evenly.
Whisk the eggs just until combined; avoid over-whisking, which can make the texture spongy.
Spread the zucchini mixture evenly in the dish before you pour in the eggs so every slice gets a good mix of veggies and cheese.
Bake the quiche on a middle rack so the top browns gently without burning.
Pull the quiche when the center still jiggles slightly; it continues to set as it cools.
Let it rest at least 10 to 15 minutes before slicing so the custard firms up and slices hold together.
Reheat slices gently at a lower oven temperature so the eggs stay tender and do not turn rubbery.

How to Make Keto Crustless Zucchini Quiche Recipe

Step 1: Prep and salt the zucchini

Wash the zucchini and trim the ends. Grate it on the large holes of a box grater or slice it very thin. Place the zucchini in a colander, sprinkle with ½ teaspoon salt, toss, and let it sit over the sink for about 10 minutes.

After 10 minutes, grab a clean kitchen towel or several layers of paper towels. Squeeze the zucchini in small batches until you remove as much liquid as possible. Set the squeezed zucchini aside.

Step 2: Sauté veggies and aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until it turns soft and translucent, about 4 to 5 minutes. Stir in the garlic and cook 30 seconds until it smells fragrant.

Add the squeezed zucchini to the skillet. Cook, stirring often, until the zucchini dries out a bit and some steam stops rising, about 4 to 6 minutes. Taste and season with a pinch of salt and pepper, then turn off the heat and let the mixture cool slightly.

Step 3: Mix the egg custard

Crack the 8 eggs into a large mixing bowl. Add the heavy cream, remaining ½ teaspoon salt, black pepper, smoked paprika, Italian seasoning, and red pepper flakes if you use them. Whisk until the mixture looks smooth and uniform.

Stir in 1 cup of the shredded cheese, all the Parmesan, and the chopped parsley or chives. Fold in the slightly cooled zucchini and onion mixture with a spatula. Mix until everything distributes evenly.

Step 4: Assemble the quiche

Preheat your oven to 350°F and grease a 9-inch pie dish with oil or butter. Pour the egg and zucchini mixture into the dish and smooth the top with a spatula. Sprinkle the remaining ½ cup shredded cheese over the surface.

Place the dish on a baking sheet to catch any drips and to make it easier to move. Slide it into the oven on the middle rack.

Step 5: Bake to perfection

Bake the quiche for 30 to 40 minutes, depending on your oven and the depth of your dish. Check at 30 minutes; the edges should look puffed and golden, and the center should jiggle slightly but not slosh. If the top browns too quickly, tent it loosely with foil.

Remove the quiche from the oven and place it on a cooling rack. Let it rest 10 to 15 minutes so the custard sets and slices hold their shape. Sprinkle extra herbs on top before serving if you want a fresh pop of color.

What to Serve with Keto Crustless Zucchini Quiche Recipe

Serve this Keto Crustless Zucchini Quiche Recipe with a simple green salad tossed with olive oil, lemon juice, and a pinch of salt. Add sliced avocado on the side for extra healthy fats and a creamy contrast. Pair it with a hot mug of coffee, herbal tea, or a tall glass of iced tea for a cozy brunch feel. For a bigger spread, add fresh berries or a cucumber and tomato salad to keep the meal light and low carb.

Storage Options

Store leftover quiche in an airtight container in the fridge for up to 4 days.
Chill the quiche completely before you cover and refrigerate it so condensation does not make the top soggy.
Freeze individual slices tightly wrapped in plastic, then place them in a freezer bag for up to 2 months.
Reheat refrigerated slices in a 325°F oven for 10 to 15 minutes, or reheat frozen slices at 325°F for 20 to 25 minutes, until heated through and slightly crisp on the edges.