A rich and creamy Zucchini Crustless Quiche recipe with chives and cheese. Making a crustless quiche reduces prep time and is naturally gluten-free and low-carb. Is there anything as delicious and as versatile as quiche? It’s rich and creamy, good for you, and can be served up for any meal.
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This recipe is one of my favorite ways to use up summer zucchini. Great for Mother's Day brunch or an easy breakfast that you can make ahead and reheat on Christmas morning.
Or serve as a crustless zucchini pie for dinner with a salad. Just like my crustless tomato pie, a summer favorite, it is a delicious way to get more veggies onto your plate!
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📖Why This Recipe Works
This crustless zucchini quiche recipe works because it only takes 10 minutes to prep.
Because we grate the zucchini rather than slice it, we can remove the excess liquid without having to saute the zucchini.
No flour is needed for this recipe, but we do add a small amount of starch to keep things together. And finally, layering the zucchini and cheese ensures that the vegetables are evenly spread throughout the quiche mixture.
This recipe is naturally gluten-free and low-carb.
Zucchini - You’ll need 1¼ pounds of whole medium zucchini. It will end up being about 1 pound after you trim the ends.
Cheese - A combination of grated Swiss cheese and grated parmesan creates the perfect creamy, tangy, salty cheese blend for the quiche. You can substitute cheddar cheese or Monterrey jack for the swiss cheese.
Fresh Herbs - I use both shallots and chives to add freshness to the creamy quiche. You can substitute green onions for the shallot.
Potato Starch - Helps thicken the filling so the quiche has a little more structure. You can substitute cornstarch or tapioca starch.
Eggs - I use large or extra-large eggs in this recipe.
Heavy Cream - Cream is what makes a quiche into a quiche rather than a frittata. It creates the perfect rich and creamy texture. Do not use milk in this recipe.
Seasonings - We’re seasoning the quiche with a simple trio made up of kosher salt, black pepper, and a pinch of nutmeg.
See the recipe card for exact quantities.
⏲️How to Make Crustless Quiche
Start by greasing your pie dish. If you don't have a pie plate you can use any small baking dish. Do not use a tart pan as the egg mixture may leak out the bottom. I typically use butter, but you can also use cooking spray.
Step 1 - Prep the Zucchini
Grate the zucchini, then place it into a clean dish towel. You can use a hand grater or the grating disc on your food processor.
Pull up the ends and twist the top. Twist and squeeze to remove excess water, then repeat this several times to get as much moisture out as possible. Open the towel and set the zucchini aside to dry further.
Do not use paper towels for this as they won't be strong enough, you have to use a fabric towel.
Step 2 - Make the Filling
In a large bowl, whisk together eggs, cream, and seasonings. In a separate bowl, mix together both types of cheeses, minced shallots, chopped fresh chives, and potato starch.
Step 3 - Assemble
Start the assembly of your quiche by spreading a layer of the cheese mixture into the prepared pan. Use approximately ¼ of the cheese. Top with ⅓ of the grated zucchini. Repeat those layers, ending with cheese, then pour the egg mixture on top.
You don't need to mix the eggs and the filling. The mixture of eggs and cream will settle into all the nooks and crannies. Allow the quiche to rest for a few minutes before placing it in the oven to bake.
Step 4- Bake
The crustless quiche will bake for just 40 to 45 minutes at 350 F degrees. Allow the quiche to cool for 10 minutes before serving. Note that the top will drop a bit from its puffed-up state.
🥗What to Serve with Crustless Quiche
👩🏻🍳 Expert Tips
- Dry the zucchini well. Zucchini has a ton of moisture in it, so if you don’t dry it, you’ll end up with a watery, runny quiche. The better you remove the water, the creamier your quiche will be.
- Assemble the quiche in layers. This helps ensure that the zucchini and cheese are evenly spread throughout the pie.
- Bake until just set. Overcooked quiche is not what you want. Pull the quiche out of the oven when the top is slightly puffed up and the center is just barely set.
- Cool before serving. Let the quiche sit out on a cooling rack for 10 minutes or so before you slice into it to give it a little time to firm up.
- Don't skip the potato starch.
💭Muffin Tin Variation
This recipe can easily be converted to egg muffins for a quick breakfast on the go. Simply grease a muffin pan or line it with baking cups. Layer the filling ingredients and top with the egg.
The cups should be ¾ the way full. Because they are smaller the egg cups will only take 25 to 30 minutes to cook.
🌡️Storing and Freezing
Baked quiche will last in an airtight container in the fridge for 3-4 days. You can also leave it in the pie pan and cover it with plastic wrap.
It can also be wrapped tightly, added to a zip-top bag, and stored in the freezer for 3-4 months.
Since it stores so well, it makes a great meal prep option! Just assemble and bake the quiche, let it cool completely, then store it either in the fridge or freezer.
When you’re ready to serve, thaw overnight in the fridge if frozen, then warm in the oven at 325ºF until heated through.
More Zucchini Recipes
💬Frequently Asked Questions
There are a few different reasons your quiche may have turned out watery. To prevent watery quiche, you need to release as much liquid as possible from the vegetables.
Baking your quiche on the middle rack will ensure proper heat distribution.
And finally, don't overcook your quiche. Overcooked quiche can become watery as the eggs separate from the cream. Pull the quiche out as soon as the center sets.
You do not need to cook zucchini before adding it to the quiche if it is grated. Sliced zucchini needs to be sauteed. If you add the zucchini without drying it, the quiche will be too watery and won't be able to set up.
I love to use a combination of Swiss cheese and parmesan cheese. These two kinds of cheese create the perfect sweet, nutty, and salty flavor combination. If those cheeses aren’t your thing, feel free to use other kinds of soft to medium-hard cheeses. You really can’t go wrong!
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Zucchini Crustless Quiche
- 1 pound grated zucchini about 1 1/14 pounds before trimming ends
- 6 large eggs
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 8 ounces swiss cheese grated
- 2 tablespoon parmesan cheese grated
- ¼ cup shallots finely diced
- 2 Tablespoon fresh chives minced
- 1 Tablespoon potato starch
- Butter for greasing pan
- Preheat oven to 350 F degrees. Butter the bottom and sides of your pie pan thoroughly.Butter
- Place the grated zucchini in a clean dish towel. Twist the top and squeeze to remove excess water. Repeat several times and then open the towel so the zucchini can dry while the filling is prepared.1 pound grated zucchini
- In a medium sized mixing bowl whisk together the eggs, cream, salt, pepper and nutmeg until the mixture is frothy. In a smaller bowl toss together both cheeses, the shallot, chives, and potato starch.6 large eggs, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon nutmeg, 8 ounces swiss cheese, 2 tablespoon parmesan cheese, ¼ cup shallots, 2 Tablespoon fresh chives, 1 Tablespoon potato starch, 1 cup heavy cream
- To assemble the quiche, layer ¼ of the cheese mixture followed by ⅓ of the grated zucchini, and repeat ending with the cheese. Pour the egg mixture over the zucchini filling. Allow the quiche to rest for 3 to 5 minutes to allow the egg mixture to settle into the layers.
- Bake on a center rack for 40 minutes. The quiche should lightly puff up on the top and center should just barely be set. Cool on a baking rack for 10 minutes before serving.
- Thoroughly squeeze the zucchini, the more water you remove before baking the creamier the final texture.
- You can substitute cornstarch or tapioca starch for the potato starch.
- Assemble the quiche in layers to ensure the zucchini and cheese are evenly spread throughout the pie.