Crustless Zucchini Quiche
Published
When I want a light but satisfying meal, this crustless zucchini quiche is one of my favorites. It’s packed with tender shredded zucchini, creamy eggs, and melty cheese in every bite, without the hassle of a crust. An easy, low-carb, gluten-free breakfast you can throw together and serve all week, or add to a special brunch table.
Though I love a fresh, made-to-order meal, life sometimes calls for a little meal prep. Egg bakes and casseroles are some of the best ways to do it. I used the last of my summer zucchini in this one, but it’s just as delicious any time of year. The combination of Gruyere and Colby Jack adds the perfect balance of nutty, melty, and mild flavors. It’s also one of those flexible recipes where you can toss in whatever you have on hand. Last week, I made a crustless spinach quiche that was just as good. Whether you’re eating gluten-free or low-carb, this quiche is easy to share, make ahead, and store for later.
Gluten-Free Cooking Tips
- Wring the zucchini out. Be sure to squeeze the shredded zucchini really well with a clean towel or cheesecloth. The more moisture you remove, the lighter and fluffier your quiche will be.
- Zucchini to use. Medium-sized zucchini work best since they have less water than larger ones and more flavor than small ones. You can also mix in yellow squash for a bit of color and sweetness.
- Egg to add-ins ratio. Stick with about one egg for every ½ cup of vegetables and mix-ins. This keeps the quiche balanced. You want it rich and custardy without being dense or soggy.
Crustless Zucchini Quiche
Equipment
- 9" pie pan
Ingredients
- 1 lb zucchini, 2 medium, peeled and shredded
- 6 eggs
- 1 cup half and half, sub milk or dairy-free milk
- 1 tsp salt
- ½ tsp black pepper
- ½ cup green onions, sub chives or shallots
- ½ tsp garlic powder
- 1¼ cups shredded cheese, I used colby jack and gruyere. Sub dairy-free or vegan cheese.
Instructions
- Using a clean kitchen towel, wring out the water from the zucchini. It’s important to get as much water out as possible so the quiche isn’t wet.
- Whisk together the eggs until well blended.
- Whisk in half and half, salt, pepper, garlic powder, and green onions.
- In the pie plate, layer half of the zucchini and half of the cheese, followed by the remaining zucchini and the remaining cheese.
- Pour the egg/half-and-half mixture over the zucchini and cheese.
- Bake 40-45 minutes until lightly browned and the filling is set but slightly jiggly in the center. Let cool for 15 minutes and serve warm. Quiche is best served the day of.
Notes
- For frozen zucchini, thaw it first and squeeze out all excess moisture before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Zucchini Quiche Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and spray a 9” pie plate with cooking spray.
Wring out the zucchini: Use a clean kitchen towel to squeeze out as much moisture from the shredded zucchini as possible. Removing the excess water helps the quiche bake up light and not soggy.
Whisk the eggs: Whisk 6 large eggs together until they’re well blended.
Mix in the seasonings and cream: Whisk in 1 cup half and half, 1 tsp salt, ½ tsp black pepper, and ½ cup chopped green onions.
Layer zucchini and cheese: Layer half of the shredded zucchini and then half of the cheese mixture into the 9” pie pan. Layer the remaining shredded zucchini and cheese mixture.
Add the egg mixture: Pour the egg mixture over the layered zucchini and cheese.
Bake the quiche: Bake the quiche for 40-45 minutes, until the top is lightly browned and the center is set but still slightly jiggly.
Cool and serve: Let the quiche cool and set it to the side for 15 minutes before slicing. Slice, serve, and enjoy!
What Else Can I Add?
- Protein: Cooked bacon, diced ham, or crumbled sausage adds savory flavor and makes it heartier.
- Vegetables: Try spinach, mushrooms, bell peppers, or shredded carrots—just make sure to sauté or squeeze out excess moisture first.
- Cheese: Swap in sharp cheddar, Swiss, mozzarella, or feta for different flavor profiles.
- Herbs: Fresh basil, parsley, thyme, or dill give the quiche a bright, fresh finish.
- Spices: A pinch of red pepper flakes, smoked paprika, or Italian seasoning can add extra depth.
- Toppings: Sprinkle with more shredded cheese before baking or finish with sliced green onions or fresh herbs after it comes out of the oven.
Serving Suggestions
I love serving this crustless zucchini quiche warm for breakfast or brunch with a side of fresh fruit or toasted gluten-free bread. If you’re hosting, it fits right in on a brunch spread alongside gluten-free banana muffins, coffee, and mimosas.
Storage Instructions
Store any leftover quiche in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing to prevent condensation. To reheat, warm individual slices in the microwave for 30–45 seconds or in a 325°F oven until heated through.
You can also freeze slices for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before reheating.
To make ahead, assemble the quiche the night before, cover, and refrigerate. Bake in the morning as directed.
