Zucchini Quiche Ingredients
A few years ago, a health conscious neighbour shared delicious crustless zucchini quiche that I loved taste of but my stomach didn’t agree with 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.
What is 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 and healthy pita pizza, 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 ingredient to help shape a quiche and not extra liquid.
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!
More Healthy Crustless Quiche Recipes to Try:
- And if you love round egg-y loaded with vegetables “things” I highly recommend you my crustless zucchini pie using corn tortillas and all Mexican flavors.
- Or spaghetti squash quiche with kale and mushrooms that tastes like Fall. Or my other spaghetti squash quiche with balsamic vegetables, which is perfect for August when local produce stands are overloaded with affordable delicious vegetables.
- Vegetable frittata since we are talking about a lot of eggs and if you need to clean out a fridge.
Healthy Crustless Zucchini Quiche
Melt in your mouth healthy zucchini quiche without the crust. Tastes so good cold! Simple ingredients as always.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: North American
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 using spatula mix, 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!).
Store: Refrigerate covered for up to 5 days or freeze in an airtight container for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.
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.:)