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    Home » Recipes » Gluten-Free Breakfast Ideas

    Published: Nov 14, 2022 by Jen Wooster

    Zucchini Crustless Quiche

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    Crustless quiche cooling on a wire rack.
    Slice of quiche on a plate with a green salad.
    Slice of quiche on a plate with a green salad.
    Crustless quiche in a pie plate and a slice of zucchini quiche on a plate.

    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.  

    Slice of quiche on a plate with a green salad.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    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!

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make Crustless Quiche
    • 👩🏻‍🍳 Expert Tips
    • 💭Muffin Tin Variation
    • 🌡️Storing and Freezing
    • More Zucchini Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe

    📖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.

    🧾Ingredient Notes

    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.

    Recipe ingredients on a counter.

    ⏲️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.

    Shredded zucchini in a cloth towel and mixing bowl with whisked eggs.

    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.

    Assembling the quiche by layering ingredients.

    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

    When serving it as a crustless pie for a light lunch or dinner I like to serve it with Lemon Orzo Salad, Cherry Tomato Salad, or a cup of soup.

    Serve it at breakfast or brunch with fruit salad, like our dragon fruit salad, blackberry almond muffins, or oat flour waffles.

    👩🏻‍🍳 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.
    Crustless quiche cooling on a wire rack.

    💭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

    • parmsean roasted zuchhini and yellow squash on a plate.
      Parmesan Roasted Zucchini and Squash
    • sliced gluten free zucchini bread
      Savory Gluten-Free Zucchini Bread with Cheddar
    • Sliced zucchini, roasted and served on plate with chives.
      Roasted Zucchini Slices
    • chicken zucchini boats on a platter
      Barbecue Chicken Zucchini Boats

    💬Frequently Asked Questions

    Why did my quiche turn out watery?

    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.

    Do I need to cook zucchini before adding it to the quiche?

    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.

    What is the best cheese to use for a quiche?

    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!

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    Slice of quiche on a plate with a green salad.

    Zucchini Crustless Quiche

    A rich and creamy zucchini quiche recipe with chives and cheese. Making a crustless quiche reduces prep time and is naturally gluten-free and low-carb.
    Servings: 8
    Prep: 10 mins
    Cook: 40 mins
    Total: 50 mins
    5 from 5 votes
    PRINT PIN SAVE

    Equipment

    • 9 inch pie plate
    • Small and medium sized mixing bowls

    Ingredients
      

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.
    Rate this Recipe

    Notes

    • 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.

    Nutrition

    Calories: 279kcal | Carbs: 5g | Protein: 14g | Fat: 23g | Fiber: 1g
    Author: Jen Wooster
    Course:: Breakfast, Brunch
    Cuisine: American
    Keyword crustless quiche, crustless quiche recipe, zucchini quiche
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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