Crustless Zucchini Quiche Recipe packs tender zucchini, creamy eggs, and plenty of cheese into a light, savory slice that tastes like comfort food without the heavy crust. It works perfectly for busy mornings, light lunches, or a quick “what’s for dinner” solution in about 45 minutes start to finish. I first tested this version on a sleepy Sunday, and my family polished off the whole pan before I could photograph a second slice.
Why You Should Try This Crustless Zucchini Quiche Recipe
This crustless zucchini quiche recipe gives you all the flavor of a classic quiche with less work and fewer carbs. You skip blind baking a crust and still get a golden, cheesy top with a custardy center that holds together beautifully.
The recipe uses simple ingredients that you probably keep in your fridge and pantry. You can serve it warm, at room temperature, or chilled, so it fits meal prep, brunch buffets, or a solo “breakfast for dinner” night.
“This Crustless Zucchini Quiche Recipe tastes rich and cheesy, yet feels light enough for any morning or weeknight dinner ★★★★★”
Ingredients You’ll Need
Fresh ingredients
- 2 medium zucchini, about 1 pound total, grated or very thinly sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 6 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheese, packed (cheddar, Gruyère, Swiss, or a blend)
- 1 tablespoon chopped fresh parsley or chives (optional but tasty)
Pantry staples
- 2 tablespoons olive oil or neutral oil
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning or dried thyme
- ¼ teaspoon red pepper flakes (optional, for a little heat)
Use any neutral oil you like, such as avocado or canola, if you run low on olive oil. Use pre-shredded cheese in a pinch, though freshly grated cheese melts smoother and tastes sharper. Use gluten free all-purpose flour if you need a gluten free crustless zucchini quiche.
Optional add-ins
- ½ cup cooked and crumbled bacon or breakfast sausage
- ½ cup diced cooked ham
- ½ cup sautéed mushrooms
- ½ cup halved cherry tomatoes, patted dry
- ¼ cup crumbled feta or goat cheese
Keep total mix-ins to about 1 cup so the quiche sets properly. Use leftover roasted vegetables or small bits of cheese from your fridge to avoid waste.
Equipment
- 9 inch pie dish or 9 inch square baking dish
- Large skillet
- Mixing bowl
- Whisk
- Box grater or food processor with shredding disc
- Fine mesh strainer or clean kitchen towel
- Measuring cups and spoons
Grease the baking dish well so slices release cleanly. Use glass or ceramic for the most even baking.
Tips & Tricks
- Squeeze moisture from the zucchini very well so the quiche sets firm and not watery.
- Salt the grated zucchini and let it sit 10 minutes, then wring it out in a clean towel for best texture.
- Use room temperature eggs and milk so the custard mixes smoothly and bakes evenly.
- Shred cheese from a block for better melt and richer flavor.
- Pre cook any add-ins like bacon, mushrooms, or sausage so they do not release extra liquid in the quiche.
- Grease the baking dish generously and sprinkle a little Parmesan on the bottom for a light, flavorful crust effect.
- Do not overbake; pull the quiche when the center still jiggles slightly and the edges look set and golden.
- Let the quiche rest at least 10 to 15 minutes before slicing so clean wedges hold together.
- Cool leftovers completely before covering so condensation does not make the top soggy.
How to Make Crustless Zucchini Quiche Recipe
Step 1: Prep and drain the zucchini
Wash the zucchini and trim the ends. Grate it on the large holes of a box grater or slice it very thinly. Toss the zucchini with ½ teaspoon salt and place it in a colander over the sink for 10 minutes.
After it sits, squeeze the zucchini in a clean kitchen towel or paper towels until you remove as much liquid as possible. This step keeps the crustless zucchini quiche from turning watery and mushy.
Step 2: Sauté veggies and aromatics
Heat 2 tablespoons oil in a large skillet over medium heat. Add the diced onion and cook until it turns soft and lightly golden, about 5 to 7 minutes, stirring often. Add the minced garlic and cook 1 minute, until it smells fragrant.
Stir in the well drained zucchini and cook 3 to 4 minutes. The mixture should look dry and lightly glossy, not wet. Taste and add a pinch of salt and pepper if needed, then turn off the heat and let the vegetables cool slightly.
Step 3: Mix the egg custard
Crack the 6 eggs into a large mixing bowl and whisk until the yolks and whites blend smoothly. Add the milk or half-and-half, remaining salt, pepper, Italian seasoning, and red pepper flakes if you use them. Whisk again until the mixture looks uniform.
Sprinkle in the flour and baking powder and whisk until no dry pockets remain. The batter should look smooth with no lumps. Stir in the shredded cheese and chopped herbs.
Step 4: Combine filling and assemble
Preheat your oven to 375°F and grease a 9 inch pie dish or 9 inch square baking dish. Sprinkle 1 tablespoon of the Parmesan over the bottom of the dish for extra flavor and a light crust effect. Add the cooled zucchini and onion mixture to the egg custard and stir until everything distributes evenly.
Fold in any optional add-ins such as cooked bacon, ham, or mushrooms. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining Parmesan over the surface.
Step 5: Bake the quiche
Place the dish on the middle rack of the preheated oven. Bake 30 to 35 minutes, until the edges puff and turn golden and the center looks mostly set with a slight jiggle. If the top browns too quickly, tent it loosely with foil near the end.
Check doneness by inserting a knife near the center; it should come out mostly clean with no runny egg. Remove the quiche from the oven and place it on a cooling rack.
Step 6: Rest, slice, and serve
Let the crustless zucchini quiche rest 10 to 15 minutes so the custard finishes setting. This rest time also makes slicing easier and keeps the wedges neat. Slice into 6 to 8 pieces, depending on whether you serve it as a main dish or a side.
Serve warm, at room temperature, or chilled from the fridge. Add extra herbs or a small sprinkle of cheese on top if you feel fancy.
What to Serve with Crustless Zucchini Quiche Recipe
Serve this crustless zucchini quiche recipe with a simple green salad tossed with lemon and olive oil for a light meal. Add roasted potatoes or a small fruit salad if you want a more filling brunch plate. Pair it with hot coffee, cold brew, herbal tea, or a tall glass of orange juice.
Kids often like it with toast and sliced berries, while adults might enjoy it with a crisp cucumber salad. The recipe works well on a brunch spread next to yogurt, granola, and muffins.
Storage Options
- Store leftover crustless zucchini quiche in an airtight container in the fridge for up to 4 days.
- Chill the quiche completely before covering so condensation does not drip onto the surface.
- Freeze individual slices wrapped tightly in plastic, then place them in a freezer bag for up to 2 months.
- Reheat slices in a 325°F oven or toaster oven for 10 to 15 minutes until hot, or microwave in short bursts so the eggs stay tender and not rubbery.
Crustless Zucchini Quiche Recipe
Ingredients
Instructions
- Wash the zucchini and trim the ends. Grate on the large holes of a box grater or slice very thinly.
- Toss the zucchini with 1/2 teaspoon of the kosher salt and place it in a colander over the sink for 10 minutes.
- After it sits, squeeze the zucchini in a clean kitchen towel or paper towels until you remove as much liquid as possible so the quiche does not turn watery.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook, stirring often, until soft and lightly golden, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the well-drained zucchini and cook for 3 to 4 minutes, until the mixture looks dry and lightly glossy, not wet. Taste and add a pinch of salt and pepper if needed, then remove from the heat and let cool slightly.
- Crack the eggs into a large mixing bowl and whisk until the yolks and whites are smoothly blended.
- Add the milk or half-and-half, remaining kosher salt, black pepper, Italian seasoning, and red pepper flakes if using. Whisk until uniform.
- Sprinkle in the flour and baking powder and whisk until no dry pockets remain and the batter is smooth.
- Stir in the shredded cheese and chopped herbs, if using.
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or 9-inch square baking dish well.
- Sprinkle 1 tablespoon of the grated Parmesan over the bottom of the dish for extra flavor and a light crust effect.
- Add the cooled zucchini and onion mixture to the egg custard and stir until evenly distributed.
- Fold in any optional add-ins such as cooked bacon, ham, or mushrooms, keeping the total mix-ins to about 1 cup.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining Parmesan over the surface.
- Place the dish on the middle rack of the preheated oven and bake for 30 to 35 minutes, until the edges are puffed and golden and the center looks mostly set with a slight jiggle.
- If the top browns too quickly, tent it loosely with foil near the end of baking.
- Check doneness by inserting a knife near the center; it should come out mostly clean with no runny egg.
- Remove the quiche from the oven and let it rest for 10 to 15 minutes so the custard finishes setting and slices hold together cleanly.
- Slice into 6 to 8 pieces and serve warm, at room temperature, or chilled. Garnish with extra herbs or a sprinkle of cheese if desired.
Notes
Approximate per serving (1 of 6, without optional add-ins): 220–260 calories; fat 17 g; saturated fat 6–8 g; carbohydrates 7 g; fiber 1 g; sugars 4 g; protein 13 g; sodium 650 mg. Values will vary based on cheese choice, milk vs. half-and-half, add-ins, and portion size.
Leave a Reply