by Olena

Crustless Zucchini Quiche

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Olena Osipov
5 from 38 votes

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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! Enjoy a slice of this crustless zucchini pie warm, at room temperature, or chilled as a snack or part of a larger meal this summer!

Love eggs as much as us? Then you’ll also love hash brown breakfast casserole, quinoa egg muffins, sweet potato breakfast casserole, and pressure cooker egg bites –the whole family loves them!

zucchini quiche in baking pan

Light and Nutritious Summery Crustless Zucchini Quiche

I’ve always been a huge fan of quiches, even if they didn’t seem to like me that much. The doughy crusts feels heavy on my stomach, and the amount of dairy never seems to sit right – even in many crustless versions. Which is why I went about tinkering to create my own healthier versions. The result is this soft, creamy, cheesy (yet healthy) crustless zucchini quiche. I now love crustless quiche so much I also have recipes for spinach and broccoli versions!

With a simple combination of eggs, tons of zucchini, a little flour (for texture), and just enough cheese to add a punch of flavor, this 6-ingredient crustless zucchini pie is a light and tasty breakfast, snack, or lunch/dinner! It’s also a perfect addition to a potluck or brunch spread.

Unlike frittatas (like this vegetable frittata), which are sturdier/firmer in texture, this quiche is light, soft, and creamy. And for those times when I do feel like a bit of a crust, I’ve created two spaghetti squash quiche recipes, including one with kale and mushrooms and another with mixed vegetables.

For this recipe, though, we’re taking advantage of the summer bounty of zucchini (and summer squash) for an easy-to-make, low-cost, and super tasty crustless zucchini quiche recipe! Whenever zucchini season is here, I basically go on a little zuke cooking craze. So far this month, I’ve already made sauteed zucchini, a loaf of healthy zucchini bread, stuffed zucchini boats, and baked zucchini fritters. Last month I made lemon zucchini bread, and I’m tempted to make a batch of zucchini brownies next week… we’ll see!

For now, though, let’s enjoy eating a slice of this crustless zucchini pie. Oh, and did I mention that you can bake this in the oven or adapt it to air-fryer quiche?! For more simple vegetable and egg dishes, you might like this sweet potato hash, sweet potato and eggs sheet bake, or veggie egg muffins.

Why This Recipe for Crustless Zucchini Quiche Works?

  • I made this zucchini quiche using just 6 simple ingredients–plus salt and pepper!
  • By omitting the pastry crust, this crustless zucchini quiche is lighter, healthier, and lower carb!
  • This recipe only requires 15 minutes of hands-on prep before it’s ready to bake to perfection!
  • You can cook this crustless zucchini pie using either an oven or as an air-fryer quiche!
  • This recipe is meat-free (vegetarian) and can be made gluten-free.
  • Enjoy immediately, refrigerate for later, or freeze for months of delicious zucchini quiche!

Ingredients in Crustless Zucchini Pie

  • Zucchini: You can use zucchini and/or summer squash for this zucchini quiche recipe
  • Eggs: I use 8 large eggs. These can be straight from the fridge or at room temperature.
  • Flour: You can use whole wheat flour or spelt flour. Check the FAQs for more (and gluten-free) suggestions. If you’ve never mixed flour into your quiche custard before, this might sound a little odd – but it helps stabilize the mixture and creates an even creamier texture.
  • Cheese: This crustless zucchini quiche recipe uses a combination of ½ cup any hard cheese and ½ cup parmesan.
  • Herbs: Use chives or green onions (scallions).
  • Salt & pepper: To taste.
  • Cooking spray: I use Misto.

Keep reading below (after the recipe how-to) for more information on crustless zucchini quiche recipe add-ins and seasoning variations!

How to Make Crustless Zucchini Quiche

Oven Baked Crustless Quiche

  • Prepare the zucchini: First, shred the zucchini using the large holes on a grater or a food processor shredding disk. Then you’ll need to squeeze the zucchini to remove as much water as possible. I do this by placing the zucchini in a linen towel, wringing it into a ball, and then squeezing it to remove all the excess liquid. You could also use a ricer to press out all the liquid.

You can save this nutritious liquid to add to soups or smoothies – no need to waste it!

  • Whisk the egg mixture: Preheat the oven to 400F/200C and spray a pie dish with cooking spray. Then, in a medium bowl, add the eight eggs and whisk. Next, add the flour and whisk well to combine – this will take a few minutes. Then add the cheese, and salt, and pepper.
  • Add the zucchini: Next, add the zucchini and chives to the bowl and use a spatula to fold it into the egg mixture until thoroughly combined.
  • Transfer to the pan and bake: Transfer the mixture to the baking dish and then bake for 45 minutes, or until a toothpick inserted into the center of the crustless zucchini pie comes out clean. I recommend broiling the zucchini quiche for a few minutes at the end of the baking process for a lovely golden crust. Allow it to cool slightly, slice into eight pieces, and then enjoy warm or cold!

Air Fryer Quiche

Line the air fryer basket with unbleached parchment paper and spray well with cooking spray.

Add the zucchini quiche mixture, level with a spatula, and bake in the preheated air fryer at 320F/160C for 30 minutes. Use a toothpick to check the air-fryer quiche is cooked through in the center. You may also enjoy air fryer breakfast casserole!

Optional Add-In’s and Variations

This crustless zucchini pie is fairly forgiving (thus versatile) to using ingredient subs and add-ins. Here are just a few suggestions:

  • Softer cheese: This crustless zucchini pie also works well with softer cheeses like crumbly feta or goat cheese.
  • Spice: You can easily add a little heat to this crustless zucchini pie with a pinch of red pepper flakes or some chili/cayenne powder added to the egg mixture.
  • Other spices/aromatics: You can add further depth to the flavor with different spices added to the egg custard. I particularly like adding garlic and onion powder/ smoked paprika. Herbs will also work well- like basil, oregano, etc.
  • Other vegetables: This zucchini quiche recipe is actually fairly versatile and open to extra or substituted veggies. I particularly like pairing zucchini with spinach (2-3 handfuls roughly ripped/chopped), corn, onions, peppers, etc. I recommend substituting 1-2 cups of the zucchini for other vegetables.
  • Protein: You could add some chopped ham, bacon, or smoked salmon for more protein.
  • For dairy-free: You can use dairy-free cheese if preferred.

Tips for Best Zucchini Quiche Recipe Results

  • To use just egg whites: You’ll need 3 tbsp of egg whites per 1 large egg.
  • Salting the zucchini: If you struggle to squeeze out the zucchini liquid, you can salt it. Place the zucchini in a bowl or colander, mix with 1 tsp salt, and then leave the rest for 15 minutes. The salt will help extract the liquid from the veg, making it easier to squeeze after.  
  • Leave some cheese to one side: That way, you can sprinkle it over the top of the crustless zucchini pie before baking.


What is crustless quiche texture like?

This crustless zucchini quiche has an amazingly delicate texture and practically melts in the mouth. It’s not quite like an omelette or a pie – just light, fluffy, and creamy.

Can you freeze zucchini quiche?

Yes you can. I recommend slicing the quiche and then laying the pieces on a tray to freeze until solid. Then add to a large freezer-safe bag and store for up to two months.

As a side note, a reader recently let me know that they actually freeze quiche mixture pre-baking by pouring it into a ziplock bag (releasing excess air) then freezing laid down flat. Once solid it will then easily slot into your freezer. To use it, thaw the mixture in the fridge overnight and then bake as usual. However, I haven’t tried this, so I’m not sure how well it works for this crustless zucchini quiche.

Am I able to use summer squash for zucchini quiche?

You sure can. I like to use a combination of zucchini and summer squash.

Can I prep the zucchini ahead of time for this quiche?

Yes- you can grate and squeeze it then keep it stored in an airtight container in the fridge for 2-3 days.

Can I use my spring-form pan to bake this in?

Yes- however, I recommend lining the pan well to stop any egg mixture seeping out. You can even use glass pans and other baking dishes. However, each different type of dish can impact the baking time.

Am I able to use different flours?

You can also use all-purpose flour. One reader even used quinoa flour (as a gluten-free option). However, I wouldn’t recommend using almond flour or coconut flour. This is due to their absorbency and the impact it will have on the texture.

Can I make mini zucchini quiche in my muffin pan?

You sure can – though I actually have recipes already for egg muffins and breakfast egg muffins. However, for this specific recipe, a reader recommends baking the mixture in a greased muffin pan for around 18 minutes. This recipe should yield around 18 mini quiche cups.

Serving Recommendations

Enjoy this zucchini quiche for breakfast, a snack, on the go, or a light lunch/dinner. Enjoy a piece or alone or alongside a side salad for a heartier meal. Some options I like include:

You can also serve this crustless zucchini pie as part of a brunch spread alongside fruit (and fruit salad), Ukrainian breakfast potatoes, healthy almond flour blueberry muffins, banana pancakes, chocolate chia pudding, and/or quinoa granola with yogurt, etc.

Making Zucchini Quiche Recipe in Advance

Make ahead: You can prepare the zucchini quiche mixture up to a day in advance and store it in the fridge covered. If you want to prepare it two days in advance, you can prepare the zucchini/chives, grate the cheese, and store them separately (combine before baking).

Storing: Allow the crustless zucchini quiche to cool and then refrigerate the leftovers in an airtight container for up to five days. For freezing instructions, read the FAQ section.

Reheating: While there’s no need to reheat this zucchini pie (cold quiche is delicious!), I recommend reheating a slice in the microwave rather than the oven (which can dry it out).   

More Healthy Egg Recipes

You can also browse through my entire collection of egg recipes, for more inspirations!

Crustless Zucchini Quiche

Crustless Zucchini Quiche {Easy and Healthy!}

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! Enjoy a slice of this crustless zucchini pie warm, at room temperature, or chilled as a snack or part of a larger meal this summer!
5 from 38 votes
Print Save Rate
Course: Dinner
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 160kcal
Author: Olena Osipov


  • 7 cups 2-2.5 lbs shredded zucchini (measured before squeezing)
  • 8 large eggs
  • 1/2 cup spelt or whole wheat flour
  • 1/2 cup any hard cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup chives or green onions finely chopped
  • 1 tsp salt
  • Ground black pepper to taste
  • Cooking spray I use Misto


  • 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 (save the liquid for soup or smoothies). Transfer to a medium bowl and set aside.
    Crustless Zucchini Quiche
  • Preheat oven to 400 degrees F and spray pie baking dish with cooking spray. In a medium bowl, add eggs and whisk.
    Crustless Zucchini Quiche
  • Add flour and whisk well to combine (it will take a few minutes). Add both cheeses, salt and pepper, and whisk one more time.
    Crustless Zucchini Quiche
  • To the bowl with zucchini, add chives and mix with spatula. Then pour egg flour mixture on top and stir well to combine.
    Crustless Zucchini Quiche
  • Transfer mixture to previously prepared baking dish and bake for 45 minutes or until toothpick inserted in the middle comes out clean.
    Crustless Zucchini Quiche
  • 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!).
    Crustless Zucchini Quiche

Make ahead quiche mixture and refrigerate for up to 1 day. After bake as per recipe. If you need to make quiche ahead 2 days in advance, you can prep zucchini and store with chives. And grate cheeses and refrigerate separately. Helps a lot!

    Refrigerate leftovers for up to 5 days covered. Quiche makes amazing breakfast, snack and food on the go.

      Reheat quiche? I love mine cold. It is so good! If you must, I recommend a microwave otherwise it will dry out in the oven.


        Air fryer: Line air fryer basket with unbleached parchment paper and spray well with cooking spray. Add mixture, level with spatula and bake in preheated air fryer to 320 F degrees for 30 minutes. Do toothpick test in the center for doneness.
        See recipe post for more notes and FAQs.


        Serving: 1slice | Calories: 160kcal | Carbohydrates: 9g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 506mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 19mg | Calcium: 169mg | Iron: 2mg
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        Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

        106 comments on “Crustless Zucchini Quiche

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        1. I’m sad to see the Old Crustless Zuccini Quiche recipe gone. It was one of my favorites of yours and a go to, whenever I needed to drop a pound or two. Luckily I have made it so often I discovered I remembered it by heart so all is good.
          I might try this new one one day

          1. Hi Sofie. I have had this recipe at this link for years. Do you mean crustless zucchini pie with tortillas? I might find it for you. Please let me know.

        2. 5 stars
          I made this to bring home to my family and it was a hit. I cooked it, let it cool and it reheated very well in the oven few days later. This will be a staple every year during zucchini season. Thanks for the wonderful recipes, Olena!

          1. We have not tested it with that, so I am not sure the results. If you try it, do report back the results.

        3. Hi Olena, this looks delish! Approx how many zucchini does this use? Just want to know if I need to buy 2 or 10 🙂
          Thanks so much

          1. 3 medium zucchini is roughly a pound. You need two – 2.5 lbs. for this recipe so about 6-7 and this depends on their size.

        4. 5 stars
          This is an amazing, very juicy, moist, and tender quiche. Very easy to make, make sure you squeeze the zucchini ( I used some salt to help draw the moisture out). I used Airfryer to make it and it turned out excellent! Thank you, Olena for all of your additional information regarding substitution/cooking method/seasoning variations/nutrition value etc. I really love to read it all and it helps me to make decisions and customize my recipe without the risk of failure. If hanks a lot for taking time to research all that…
          All in all – awesome meal and option to freeze it adds to its awesomeness!

        5. Hi Olena – this looks luscious – can’t wait to try. I’m a little confused – do I line pie pan with parchment paper if I’m baking in my oven? All the photos have parchment paper so I’m not sure. If I use parchment paper, do I use misto on the parchment paper before placing the “batter” in the pan? Would a 9 inch pie pan work? Does it need to be deep dish? Is glass or ceramic better? Thanks so much for your help. I’m really looking forward to making this. And I LOVE your web site!

          1. You don’t necessarily need to line the pan if baking in the oven, but it does make for easier clean up/less sticking. 9 inch pie pan should work – glass or ceramic, just keep an eye on it in the oven as pan type can vary how fast (or not fast) it bakes. Looking forward to hearing how it goes.

        6. This recipe looks delicious I’ve had it before made with bisquick it was delicious but I also struggle to eat healthy to lose and maintain weight so I’m going to give this a try thank you for sharing

        7. Hi Olena,
          One family member has an egg yolk allergy. Have you tried to makes this quiche with egg whites only? Thank you!

        8. 5 stars
          Delicious! I used sheep cheese which gave it a particularly yummy taste. My husband loves it.

        9. 5 stars
          I made this dish for dinner last night and it was delicious! My twin boys don’t like zucchini but loved this dish! I have more zucchini and plan on prepping and baking more on Monday. Serve with a salad and dinner is done! Little tip, prep the zucchini ahead of time to save time. Thank you so much for this delicious and healthy recipe! My daughter and I are making you sweet potato egg casserole today for dinner 😍

        10. 5 stars
          I really loved the recipe. I did add some more fresh herbs. Rosemary, a little oregano, fresh basil and some garlic powder. I used gruyere and white cheddar along with the parmesan. I used my springform pan and it came out beautiful. Broiling the last few minutes really added that extra crisp on top. Delish!

        11. 5 stars
          This dish was amazing. The prep work was minimal and the end result was fabulous. I loved that I had leftovers for breakfast. This would be an easy dish to make on Sundays and then portion out for a fast breakfast on-the-go for the work/school week.

        12. 5 stars
          So good. Makes a great make ahead meal to eat any time if the day. Mix and match your veggies. Most recently used carrot, zucchini, green onion, chives, garlic. I have used colored bell peppers in the past.

        13. 5 stars
          TEN STARS! oh my – I wasn’t sure about the flour in the eggs – but man this is a keeper.
          Really good. I didn’t have whole-wheat flour, I used quinoa FLOUR instead.

        14. 5 stars
          You are not supposed to put eggs in the microwave….research it out! Other than leftover suggestion, very good recipe. Than you.

          1. 5 stars
            I’ve been microwaving eggs for years I’m still here, same with stuffing dressing in the turkey , etc, ect,etc!

        15. Didn’t this used to be a recipe that included enchilada sauce and tortilla strips? I had it saved as a meal that now pulls this one up but can’t find the original anymore

        16. 5 stars
          I love this recipe. This is the third time I am making it. It’s in the oven now
          I go a little heavier on the cheese
          Everyone who tastes it, loves it
          In fact, half of this going to my sons house
          It’s great to make ahead and take it when you go camping

        17. 5 stars
          I added asparagus and some smoked salmon that I needed to use up. An instant winner that we’ll be remaking frequently, probably experimenting with different additions. I love that even though it is “crustless,” the flour gives each bite a bit of that texture like there IS a crust, which is delicious.

        18. 5 stars
          It is zucchini season. I made chocolate zucchini cakes this morning and still had moire zucchini. I made this for our lunch today and now have a new goto recipe. Thank you for this recipe.

        19. 5 stars
          We loved this recipe. I had a huge zucchini I needed to use and this used a lot. Perfect for dinner, but I actually made it for my lunches this week. Looking forward to lunch tomorrow! Made exactly according to the recipe.

        20. 5 stars
          I had to take a moment to give a huge thumbs up for this quiche. The most difficult part of this recipe is squeezing the moisture out of the grated zucchini. I purchased a cheesecloth and it works like a dream. I spray my extra deep pie pan with PAM and it doesn’t stick at all I use flax seed instead of flour and have made this at least 6 times. It is absolutely delicious!

          1. Hi Pam! Thanks for taking the time to write such a fantastic review and for the cheesecloth recommendation 🙂

        21. 5 stars
          Oh my this is just delicious, had to try a piece after it cooled a bit, but I made it for my husband and I to use for lunches. Can’t wait to try your other recipes. Looking forward to trying your lemon zucchini bread next.

          1. Happy to hear that you and your husband enjoyed the quiche, Dee! Don’t hesitate to let me know what you think of the lemon zucchini bread.

        22. 5 stars
          I used this recipe to make my very first quiche. It is was very easy and came out amazing IMHO. I made 1 variation of using 1/4 cup of chives and 1/4 cup of green onion. I highly recommend this recipe.

        23. 5 stars
          I didn’t have any hard cheese besides the park so added a bit of feta. My husband who normally turns his nose up at zucchini loves it. I liked it but think adding other cheese would have made better for me.
          I love the ease in preparation especially since he grated and squeezed fo me (have wrist issues) ?
          Can’t wait to try it cold along with other recipes you offer. Thank you!

              1. Oh my goodness, I want this too!

                I haven’t tried any of your recipes yet, only just found your blog while trying to figure out what to do with the 5 zuccs I’ve had in my fridge for a bit too long 🙂 I’d love the enchilada recipe too

        24. 5 stars
          I made this last night, and it is so good!! I added a few veggies that I had on hand: red pepper and mushrooms. A definite keeper for a recipe, and great way to use the zucchini in the garden!

          1. Thanks for sharing your positive feedback Linda! Red Peppers and mushrooms would taste so good in this quiche!

        25. 5 stars
          Best quiche recipe yet,( and I’ve tried a lot) I use patent white flour. Baked in muffin pans for about 18 minutes. Makes about 18.
          Wipe out cooking from any muffin tin spot left empty because it will burn.
          Theses are so delicious cold perfect for camping.

        26. 5 stars
          Privet Olena!

          Thanks for the eggs/ milk ratio. I did not bake the quiche in the oven ( did not have time), but just cooked it at the top. Came grate, still!

        27. 5 stars
          I love spicey so I added some chopped jalapenos. This is a delicious and creamy recipe. It was my go to satisfying snack when I was trying to stay away from bread. I love this recipe.

        28. I am definitely interested in trying this quiche recipe; however, unless I completely missed it, the recipe doesn’t specify what size baking dish I should use. I would have just assumed that an 8- or 9-inch pie plate would work, but since it calls for 8 eggs, I wanted to be sure (most quiches require only 2 or 3 eggs). Thanks in advance for your help!

        29. 5 stars
          I loved this recipe and so did all the people I served it to. I made twice in a week and a half and it was a great hit.

          1. You could use gluten-free flour, or cornflour (just as a thickener, I’d say about 3 tablespoons first mixed with cold water, into a roux).
            Or – you could look up recipes for wheat-free cheese and baby marrow crustless quiche 🙂

        30. 5 stars
          Olena, I’m so glad I found your website last week. I’ve made 5 recipes ever since and all were loved by my family and me.

          This quiche was on the menu today, and it’s delicious. As you said, it melts in your mouth. We had your cucumber & tomato salad as a side dish.

          As mentioned on Instagram even my picky 16-year old girl is very enthusiastic about your food.

          I love your recipes because they are not only delicious but also healthy.

        31. 5 stars
          This was such a great recipe! Super easy and quick to make and such a great do ahead for the week.
          Parchment paper was super clutch and made clean up so easy. This is definitely my favorite quiche recipe I have made to date, thank you!

        32. 5 stars
          This was absolutely amazing!!!! I threw it together as soon as I crawled out of bed and then let it cook while I did morning chores and some work around the house. It tastes amazing, my son who doesn’t like zucchini didn’t even complain… (I made it before he got up 😉 ) Another amazing simple dish from ifodreal!

        33. 5 stars
          Breakfast Bullseye! First time I made this according to direction and it was WONDERFUL! This is perfect for breakfast, lunch, or dinner, and one can be proud to serve this to guests! It puffs up so nicely and smells so heavenly! Next time I made it, I added fresh mushrooms, chopped bell peppers (red, green, yellow) and 1 chopped jalapeno pepper. Talk about “bite your hand off” good! I also used a mix of coconut and arrowroot flour, because that’s what I had on hand. Worked great.

          Your suggestion to line the baking pan with parchment is a really great idea. It ups the presentation at the table. My kids thought I had bought the quiche at one of the high end bakeries in our hometown. Ha! Fooled em!

          1. Glad your family enjoyed it that much, Wendi! Smart to add flour with mushrooms because they yield a lot of liquid. Thanks for taking time to leave such a detailed review.:)

            1. As written, the nutritional info shown on this recipe is quite close. I care about carbs, so I looked up the carb and fiber content of each ingredient as listed and divided by 8. Fiber has an impact on carbohydrate absorption, so the net effect is 7.2 gm carb per slice. This is a very low carb option with good amount of protein.

        34. Wow! That’s gorgeous! And perfectly simple. I am picking zucchini (and eggplants) at a rate faster than we can eat them. And to think I was worried we wouldn’t have enough for the two of us and put in two zucchini plants. Doh! I am thankful to the person who told me to grow them inside of a giant wire tomato cage. Those plants are huge!

          So thanks, this recipe looks simple, not runny (like most of my attempts at quiche) and I do love cold and room temperature quiche too!

          I loved reading about Alex’s antics with the chives and the moles! I am growing chives too! But… the garden, lol!

          1. Hi, Laurel.:) You grow your own???
            No, this quiche isn’t runny, it’s amazing!
            I think Alex is about to win because winter is around the corner.:)

            1. Yep! I have araised bed garden this year that my husband made with paver bricks. It’s my first attempt at vegetable gardening. So fun and rewarding to cook what we grow.

              I started this year very basic with lots of tomatoes, sweet peppers, two zucchini plants (one next year) egg plants, greens, and several herbs. I love growing a few things!

              And tomorrow I am making your not runny quiche!

              1. Good for you, I’m jealous!!! Growing vegetables is much easier than growing flowers, honestly.
                Zucchini grows like crazy, that’s true. Next year try cucumbers. They are like weed and all you have to do is water and not even every day. Alex planted 3 plants this year and so far we have picked about 30 cucumbers.
                I wish I had property for a garden. Maybe one day again. We used to grow many things in Ukraine out of necessity. Here it’s fun! We just got back from vacation on someone’s property and their garden was amazing. Arugula and melons are also super easy to grow and yum.

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