Crustless Zucchini Quiche

No ratings yet

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.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Keyword: crustless zucchini quiche

Servings: servings

Author: Ashley Barbey

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

Preheat the oven to 350°F and spray a 9" pie plate with cooking spray.
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