Crustless zucchini quiche is light, fluffy, and a great way to enjoy fresh summer zucchini at season's peak! This simple, crustless quiche is ideal for both fun weekend brunches and meal prep breakfasts.
Since there's no crust prep required, not only is it simple to make, but it's also a healthier, gluten-free and low-carb quiche. I promise, you won't even miss the crust!
I'm all about a good quiche. The versatility (call it breakfast, lunch or a light dinner!), the customizable flavors, the silky texture. You know what I don't love? Making a crust.
Yes, I will make the effort a few times a year when it comes to a classic Quiche Lorraine (and it's definitely worth it) but if there's one thing I've learned in developing this crustless zucchini quiche recipe, it's that the crust is sort of overrated. The creamy, custard-y egg filling? That's where it's at.
Make this quiche for easy meal prep and enjoy a quick breakfast for a few days. It's the perfect recipe for brunch or lunch, and I can say from experience it doesn't disappoint for dinner, either.
why it works
Shreds of zucchini and sautéed onion bake into a creamy, custard-like filling that's studded with white cheddar and topped with nutty Parmesan cheese.
A bit of Dijon mustard and a sprinkle of Italian seasoning add a boost of flavor, but perhaps the best part of this recipe is you can jazz it up however you like.
I've made this with a variety of cheeses, including regular cheddar and Asiago, but creamy goat cheese or feta would be equally delicious on top.
My crustless zucchini quiche is just as filling as it is flavorful, and it's a high-protein, low-carb meal with only 3 net carbs per serving.
Here's why you'll love it:
- This crustless zucchini pie is a great recipe for a variety of eating styles since it's low carb, keto, gluten free and high protein.
- It's a delicious way to make use of zucchini and change things up for breakfast.
- You can customize this crustless quiche recipe with your own favorite additions!
Here's a look at the main ingredients you'll need to make crustless zucchini quiche:
- Zucchini. Since this low-carb veg has high water content, you'll grate one large zucchini (or two medium zucchini), salt it, then set it aside for at least 20 minutes before squeezing out all the excess moisture. This ensures every bite of quiche gets perfectly-cooked, tender zucchini without adding excess water to the custard.
- Grass-fed butter or avocado oil. High quality fats for cooking the onion. Olive oil works well too!
- Onion. Diced small, the onion is cooked for just a few minutes until it's lightly caramelized. This softens it for the quiche and adds depth of flavor.
- Eggs. Pasture-raised eggs will give you the best results (both in taste and nutrition!).
- Salt and pepper. You'll salt the zucchini and add pepper to the egg mixture.
- Dijon mustard. A tiny amount of Dijon adds a sharp tanginess to the quiche.
- Italian seasoning. I use dried Italian seasoning for ease but you can also swap it out for your favorite fresh herbs of choice.
- Heavy cream. A staple in quiche recipes! Heavy cream adds a richness to the egg mixture and a delicious flavor that just can't be beat.
- Grated white cheddar. I love the addition of white cheddar and its flavor goes so well. However, you can use your favorite cheese of choice!
- Parmesan or asiago cheese. A sprinkle of fresh Parmesan as a final touch gives the quiche a subtle nutty flavor and beautiful golden brown color on top.
crustless zucchini quiche recipe
Here's a look at the steps to making this low-carb zucchini quiche. Be sure to scroll to the bottom of the page to view the full instructions in the printable recipe card.
You can also watch it come together in my Instagram reel!
Grate the zucchini. With the large side of a box grater, grate the zucchini and spread it out on a plate. Sprinkle it with salt and let it sit for 20 minutes (you can prepare the rest of the quiche at this time).
Transfer the zucchini to a clean dish towel and squeeze out as much water as you can (you should get about ¼-1/3 of a cup of water!).
This step is extra important because if there's so much liquid in zucchini. If you don't remove the excess water, your zucchini quiche will turn out slightly soggy.
In a small skillet, cook the onion in the butter for 3-5 minutes over medium heat, stirring often. Set it aside to cool.
In a large bowl, crack the eggs and whisk well.
Mix in the seasonings, mustard and cream. Fold in the white cheddar.
Place the onions and grated zucchini in the base of your pie dish, then pour the quiche mixture on top.
Sprinkle it with Parmesan cheese and carefully transfer to the oven to bake for 30-35 minutes or until it looks mostly set, with the slightest jiggle in the center.
Cool the quiche for at least 15-20 minutes before serving. You can top it with a sprinkle of Parmesan or red pepper flakes, if desired.
tips for the best results
- Salting and squeezing out the zucchini: Don't skip squeezing the excess liquid out of the fresh zucchini! A cheesecloth (or better, a nut milk bag) works the best, but a clean, thin dish towel or linen napkin is what I usually use. You can also use a double layer of paper towels but be careful that they don't tear and leave bits in the zucchini.
- Your pie plate: I usually bake this quiche in a metal pie dish, which takes about 30-ish minutes. If using a ceramic or glass pie pan, your quiche may need to bake a few minutes longer (try 35-40 minutes). This is because heat transfer takes longer for a ceramic or glass baking dish.
- Storing and reheating: Store the quiche in an airtight container in the refrigerator (or covered with plastic wrap) for up to 5 days. To reheat, microwave slices in 10-second bursts until warm. You can also pop the quiche back into the oven at 300°F to heat through.
- Slicing the zucchini quiche. It's really tough to get clean lines when cutting into the hot zucchini quiche. I recommend letting it cool for at least 15-20 minutes, but you can even go longer. If you're making this for meal prep, it will be easiest to cut slices of quiche when it's chilled.
variations for crustless zucchini quiche
This recipe is delicious as-is but I encourage you to play around with it! If you have a vegetable garden brimming with fresh herbs, feel free to add a handful of chopped basil instead of the Italian seasoning. Or mix in a few thin slices of tomato!
Here are some other variations that work:
- Swap in goat cheese or feta for the Parmesan cheese on top.
- Mix in 1 cup leftover ham or chopped bacon for an extra savory flavor.
- Substitute the white cheddar for regular cheddar, mozzarella cheese or grated Pepper Jack cheese.
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- Keto Egg Bites with Smoked Salmon and Dill are a flavorful, protein-packed breakfast. Smoked salmon and dill work so well together, and a crumble of feta cheese on top gives these egg muffins a creamy, tangy finishing touch.
- 1 large zucchini (or 2 medium)
- ½ teaspoon sea salt
- 1 tablespoon grass-fed butter or avocado oil
- ½ large yellow onion, chopped (or sub 2 shallots)
- 6 large pasture-raised eggs
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- ½ teaspoon dried Italian seasoning
- ¾ cup heavy cream
- ½ cup grated white cheddar
- ¼ cup shredded Parmesan or Asiago cheese (optional)
- Preheat the oven to 350°F. Grease the sides and bottom of a 9-inch pie pan with butter or line it with parchment paper. Set aside.
- With the large side of a box grater, grate the zucchini and spread it out on a large plate. Sprinkle it with salt and toss to mix. Let it sit for 20-30 minutes (you can continue quiche prep while it sits). Transfer it to a cheese cloth or a clean dish towel, then fold up the sides of the cloth and squeeze the bundled zucchini to drain out as much water as possible. You should be able to squeeze out at least ¼ - ⅓ cup of water.
- In a small skillet set over medium heat, add the butter and chopped onion. Cook for 3-5 minutes. Set aside to cool.
- In a mixing bowl, whisk together the eggs, pepper, mustard, Italian seasonings and cream. Fold in the grated cheddar.
- Place onions and squeezed zucchini in the base of the pie dish. Use a fork to fluff up the zucchini, if needed. Pour the egg mixture on top. Sprinkle the top of the quiche with Parmesan.
- Transfer to the oven and bake for 30-35 minutes (with a metal pan) or until the edges appear firm but there's still a slight jiggle in the center. If using a glass or ceramic pie dish, you may need to bake it about 5 minutes longer.
- Cool for 15-20 minutes before slicing and serving.
Salting and squeezing out the zucchini: Don't skip this step! Salt helps draw out excess liquid. A cheesecloth (or better, a nut milk bag) works the best, but a clean, thin dish towel or linen napkin is what I usually use. If you don't squeeze out as much liquid as you can, your zucchini might release this water into the quiche as it bakes.
Your pie plate: I usually bake this quiche in a metal pie dish. If using a ceramic or glass pie pan, your quiche may need 35-40 minutes since heat transfer takes longer.
Storing and reheating: Store the quiche in an airtight container in the refrigerator (or covered with plastic wrap) for up to 5 days. To reheat, microwave slices in 10-second bursts until warm. You can also pop the quiche back into the oven at 300°F to heat through.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 181mgSodium: 410mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 10g
This nutritional information is approximate and is provided for convenience as a courtesy.