Name: Crustless Zucchini Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 medium zucchinis, shredded; 1 cup grated cheese (cheddar or Parmesan); 6 large eggs; 1/2 cup milk; 1/4 cup onion, finely chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil

Crustless Zucchini Quiche Recipe has become my go-to when I want something tasty, easy, and a little lighter than the usual quiche. No crust means fewer carbs and less fuss, but all the flavor stays right where it belongs. If zucchini is your friend (or you’re just curious), this one’s worth a spot in your recipe box.

Why You Will Love This Crustless Zucchini Quiche Recipe

Ever feel like quiche is too heavy or complicated? That was me until I tossed the crust and focused on the filling. This recipe works because zucchini adds moisture and a mild flavor that pairs perfectly with eggs and cheese. Plus, it’s a sneaky way to get some veggies in without anyone batting an eye. Who knew healthy could taste so good?

Variations I’ve Tried And Loved

I love tweaking this quiche depending on what’s in my fridge. Sometimes I add:

Sautéed mushrooms for an earthy twist
A handful of fresh herbs like dill or basil for brightness
Crumbled feta or goat cheese instead of cheddar for tanginess
A pinch of red pepper flakes if I’m feeling bold

Adaly Kandice

Crustless Zucchini Quiche

A light and fluffy crustless zucchini quiche perfect for breakfast or brunch.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients

3 medium zucchinis, shredded
1 cup grated cheese (cheddar or Parmesan)
6 large eggs
1/2 cup milk
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Instructions

Preheat oven to 350°F (175°C).
In a pan, heat olive oil and sauté the onions until translucent.
In a large bowl, whisk together eggs, milk, salt, and pepper.
Add shredded zucchini, sautéed onions, and grated cheese to the egg mixture. Mix well.
Pour mixture into a greased 9-inch pie dish.
Bake for 35-40 minutes or until the top is golden and a knife inserted comes out clean.
Let cool slightly before serving.

Notes

You can add herbs like thyme or basil for added flavor. For a lower-fat version, use reduced-fat cheese and milk.

Serving Ideas

This quiche shines hot or cold, so it’s perfect for any meal. Serve it with:

A fresh green salad for lunch
Roasted veggies on the side for dinner
A dollop of sour cream or salsa if you want a little kick

It’s also great for meal prep because it reheats well and keeps you full without weighing you down.

Tips for Crustless Zucchini Quiche Recipe

Don’t skip squeezing the zucchini dry; watery quiche is nobody’s friend.
Use a mix of cheeses for extra flavor complexity.
If you want it fluffier, separate the eggs, whip the whites, and fold them in.
Let the quiche cool for a few minutes before slicing to keep it neat.

Storage

Wrap leftover quiche tightly with plastic wrap or store in an airtight container. It keeps well in the fridge for up to 4 days. Reheat in the oven or microwave, and it tastes almost as good as fresh. Freeze slices individually for a quick grab-and-go meal later.

Common Mistakes to Avoid

Skipping the moisture squeeze on zucchini leads to a soggy quiche.
Overcooking can make the quiche rubbery, so keep an eye on it.
Using too much cheese can overwhelm the zucchini flavor.
Forgetting to season properly makes the whole dish bland.

Nutrition Facts

Calories: 220 kcal
Carbohydrates: 6 g
Protein: 15 g
Fat: 14 g
Fiber: 2 g
Sugar: 3 g

This crustless zucchini quiche recipe is a winner when you want something simple, tasty, and a bit lighter. Give it a shot and see how zucchini can steal the show in a quiche without the usual crust fuss.