Light, fluffy, and packed with flavor, this Crustless Zucchini Quiche is the perfect blend of creamy cheese, fresh chives, and tender zucchini. Skipping the crust means less prep and a naturally gluten-free dish that's just as satisfying. Whether you're serving it for breakfast, brunch, or a light dinner, this easy quiche proves that simple ingredients can create something truly delicious.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
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. It is essentially the veggie version of my ham and cheese quiche recipe.
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 My Recipe Works
- Only takes 10 minutes to prep. Great if you are hosting!
- Grated zucchini rather than sliced so you can remove the excess liquid without having to saute the zucchini.
- No flour is needed for this recipe, just a pinch of
- Layering the zucchini and cheese ensures that the vegetables are evenly spread throughout the quiche mixture.
🧾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 combo of grated Swiss cheese and grated parmesan but 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.
- Heavy Cream - Cream is what makes a quiche into a quiche rather than a frittata. Do not use milk in this recipe.
- Seasonings - A pinch of nutmeg but you can add a bit more pepper if you don't have any on hand.
⏲️How to Make Crustless Quiche
- I typically use butter, but you can also use cooking spray. Be sure the dish is well greased.
- You can mix the shallot into the egg and cream or toss with the zucchini.
- You can use a hand grater or the grating disc on your food processor. Twist and squeeze to remove excess water, then repeat this several times to get as much moisture out as possible.
- 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.
- Allow the quiche to cool for 10 minutes before serving. The top will drop a bit from its puffed-up state.
💭Can I Make Mini Quiche Muffins?
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.
👩🏻🍳 Expert Tips
- Dry the zucchini well. Do not use paper towels for this as they won't be strong enough, you have to use a fabric towel.
- Do not use a tart pan as the egg mixture may leak out the bottom.
- 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 on a cooling rack before you slice into it to give it a little time to firm up.
- Don't skip the potato starch, this keeps the quiche from getting too jiggly.
🥗What to Serve with Zucchini 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 a tropical fruit salad and blackberry almond muffins, or oat flour waffles.
More Zucchini Recipes
💬Troubleshooting Quiche
Why did my quiche turn out watery?
To prevent watery quiche, you need to release as much liquid as possible from the vegetables. While 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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Zucchini Crustless Quiche
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
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.
Video
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.
Comments
No Comments