by Olena

Crustless Zucchini Quiche

This post contains affiliate links. Please see our disclosure policy.

Olena's image
Olena Osipov
5 from 37 votes

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.

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 37 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
        Join today and start saving your favorite recipes

        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.

        Did you try this recipe?

        Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

        This page may contain affiliate links. Please see our disclosure policy. is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!