Crustless Zucchini Quiche

This Crustless Zucchini Quiche Recipe creates a quiche that practically melts in the mouth with a light, creamy texture and a nutritious filling that’s absolutely packed with zucchini and just enough cheese for a pop of flavor!

Shredded zucchini Eggs Spelt or whole wheat flour Any hard cheese shredded Parmesan cheese Chives or green onions Salt Ground black pepper Cooking spray

Ingredients You Need

Give shredded zucchini a good squeeze to extract as much water as possible. I do it by placing zucchini into a linen towel and wringing into a ball. Transfer to a medium bowl and set aside.


Preheat oven to 400 degrees F and spray 9" pie dish with cooking spray (I used tart pan lined with parchment). In a medium bowl, add eggs and whisk.


Add flour and whisk well to combine (it will take a few minutes). Add both cheeses, salt and pepper, and whisk one more time.


To the bowl with zucchini, add chives and mix with spatula. Then pour egg flour mixture on top and stir well to combine.


Transfer mixture to previously prepared baking dish and bake for 45 minutes or until toothpick inserted in the middle comes out clean.


Broil for a few minutes for a golden crust. Cool off a bit, cut into 8 slices and enjoy warm or cold (I love cold quiche!).


Refrigerate leftovers for up to 5 days covered.


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