Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients make it an easy quiche recipe to whip up any time life gives you zucchini.
Love eggs as much as us? then you’ll also love this crustless broccoli quiche, hashbrown breakfast casserole, and pressure cooker egg bites –The whole family loves them!
Zucchini Quiche
A few years ago, a health-conscious neighbor shared delicious crustless zucchini quiche that I loved the taste of but my stomach didn’t agree with the amount of dairy in it.
Never being able to forget an experience of a cold savory quiche on a summer morning, which created heaven in my mouth, I was set to come up with my own super simple and healthy zucchini quiche using only a few ingredients:
- Lots and lots of grated zucchini
- Many fresh local eggs and
- A small amount of Parmesan cheese for a punch of flavor.
Since then I’ve gone on to create further crustless quiches including crustless spinach quiche, spaghetti squash, kale, and mushroom quiche, and spaghetti squash and Mediterranean vegetable quiche. I also love a nutritious frittata like this Vegetable Frittata.
Best of all, this zucchini quiche gets to take advantage of one of my favorite ingredients; courgette. Whether you’re wanting something sweet or savory I have dozens of recipes here including zucchini brownies, baked zucchini fritters, chicken zucchini casserole, and a zucchini lasagna among many. Check out my full list of zucchini recipes for more inspiration!
What is Crustless Quiche Texture Like?
I have to say that my zucchini quiche came out amazing with a delicate texture from grated vs. cubed zucchini. It didn’t taste like an omelette, neither did it have a texture of a pie – bingo. It melts in your mouth!
How to Make Crustless Zucchini Quiche
1. Squeeze Zucchini
Using the same grated zucchini squeezing technique like in healthy zucchini bread, I place shredded zucchini inside a linen towel, then twist into a ball and as I keep twisting with all my mighty force, liquid starts to come out.
Do it over a bowl and save liquid for smoothies or soup (last time I used it for Ukrainian borscht haha).
2. Whisk Eggs, Flour and Cheese
For my zucchini quiche I used 8 large eggs.
Add flour and it will take some muscle power and a few minutes to combine both by whisking. I didn’t use any milk because zucchini is quite a moist vegetable, on the contrary, I needed absorbing ingredients to help shape a quiche and not extra liquid (similarly for this Sweet Potato Breakfast Casserole).
3. Add Herbs and Combine Everything
Combine both mixtures.
4. Bake at 400 F for 45 Mins
And bake. I lined my baking dish with parchment paper because it is more of a cheesecake one where bottom slides out. That is also a reason I placed baking dish on a baking tray, plus dish was too shallow, so I was scared quiche would spill all over the oven I prefer to avoid cleaning. Nothing of above mentioned has happened, so just pour mixture into well sprayed regular pie dish and you will be fine.
This healthy quiche came out amazing, tasted even better cold the next morning for breakfast. Enjoy! You can also enjoy this quiche with a leafy green salad!
How to Make Ahead, Store and Reheat
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. Quice 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.
More Healthy Egg Recipes
- Sweet Potato and Eggs
- Hashbrown breakfast casserole
- Quinoa egg muffins
- Sweet potato hash
- Healthy breakfast sandwich
- Avocado egg salad
- Healthy breakfast casserole
Crustless Zucchini Quiche
Ingredients
- 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
Instructions
- 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.
- Preheat oven to 400 degrees F and spray pie baking dish with cooking spray.
- 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!).
Notes
- 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.
Nutrition
Recipes and images are a copyright of ifoodreal.com. 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.
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.
Yay! Thanks for sharing such great feedback Susan!
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.
Thanks for sharing Helenia!
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.
Awesome!
You are not supposed to put eggs in the microwave….research it out! Other than leftover suggestion, very good recipe. Than you.
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
I just emailed it to you.
Could I freeze this? It looks amazing!
Yes, you can freeze it once it is baked. It should last up to 4 months in the freezer.
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
So glad you like this recipe Judi. Thanks for sharing!
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.
That is so amazing to hear! Glad you enjoyed my recipe.
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.
So happy that you enjoyed my zucchini recipes!
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.
That’s great! Thanks for sharing Vanessa!
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!
Hi Pam! Thanks for taking the time to write such a fantastic review and for the cheesecloth recommendation 🙂
Do u remove the seeds for quiche?
No. I never remove seeds.
Made the quiche & it didn’t last long! Really easy to make & delicious! Two of my favorite things! ?]
Haha, I like this combo too. Fantastic! Glad you enjoyed the recipe, Patty.
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.
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.
This is super delicious and easy to make. Thanks for sharing!!
You are welcome Nicki!
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.
Thanks for sharing your positive feedback Mario!
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!
You are so welcome!
This page is a redirect from a different recipe (Zucchini Enchilada Quiche; http://ifoodreal.com/crustless-zucchini-enchilada-quiche/). That one used shredded zucchini, enchilada sauce, green onions (I think), corn tortillas, and cheese. I loved that recipe and can’t find it anywhere. Does anyone know what happened to it?
I will email it to you.
Thank you so much! I really appreciate it. 🙂
No worries.:)
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
Would love to hear which recipes you end up trying and what you think 🙂
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!
Thanks for sharing your positive feedback Linda! Red Peppers and mushrooms would taste so good in this quiche!
My favorite quiche recipe so far!!
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.
Glad you liked the quiche! Great idea to make mini quiches for easy to grab snacks!
Question: can this be made the night before and cooked in the morning?
Yes! Please see make ahead in the recipe notes.
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!
You are very welcome. Interesting twist. Wasn’t it like frittata?
I don’t see any milk in this recipe.
There isn’t any milk in this recipe.
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.
So happy to hear, Doreen.
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!
Regular pie baking dish.
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.
That is so amazing to hear! Glad you and everyone enjoyed this recipe!
Can I use almond flour instead of the whole wheat.
Unfortunately not.
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 🙂
Delicious
Is there a zucchini quiche I can make with regular flour or Coconut Flour that I have?
Not coconut flour. Regular yes.
Moist, very flavorful. Finally a really simple recipe that makes use of zucchini.
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.
So happy to hear, Ingrid! We need our kids healthy. That’s awesome. Whatever works. xoxo
This quiche was fantastic, thank you for posting it.
You are very welcome, Cristina! Thank you for sharing your experience.:)
Delicious!! Loved this healthy option for quiche without all the carbs!
Yay, glad you enjoyed, Thia. My pleasure.
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!
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!
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!
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.:)
Great breakfast recipe!
Delicious and so easy!
How many carbs in this recipe?
Sorry I don’t have that info.
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.
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…..in the garden, lol!
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.:)
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!
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.
I just got handed two zucchini and think this will be a good recipe to use them in tomorrow!
I love how gifts in August take a form of produce.:)