If you’ve ever stared at a pile of zucchini and wondered, “What the heck do I do with all this?”—I’ve got your answer. My crustless zucchini quiche is the easiest, most delicious way to use up those summer veggies. No fussy crust, just a simple mix of eggs, cheese, and fresh zucchini that bakes into the perfect healthy breakfast (or lunch, or dinner—no judgment here).
This recipe became my go-to when my garden went crazy one year. I had zucchini coming out of my ears, and after one too many loaves of zucchini bread, I needed something savory. That’s when I started whipping up this quiche—quick, packed with flavor, and secretly healthy. Now it’s my favorite lazy Sunday dish, especially when I want something satisfying without spending all morning in the kitchen.
Why You’ll Love This Crustless Zucchini Quiche
This isn’t just another quiche—it’s the kind of dish that makes you feel like a kitchen genius with minimal effort. Seriously, if you need a reason to fall in love with it, here’s why:
Simple and Nutritious
No crust means fewer carbs and less fuss. Just whisk, pour, and bake. The zucchini sneaks in extra veggies without overpowering the dish, and the eggs pack a protein punch that keeps you full. Plus, it’s gluten-free without even trying! I love that I can throw it together in 10 minutes flat—perfect for those mornings when I’m barely awake but still want something wholesome.
Perfect for Any Meal
Breakfast? Obviously. Brunch? Absolutely. Dinner with a side salad? Done. This quiche is so versatile, it’s like the Swiss Army knife of my recipe collection. My family doesn’t even realize how often I serve it because it never gets old. Leftovers (if you have any) taste just as good the next day, cold or reheated. Trust me, once you try it, you’ll find excuses to make it all week.
Ingredients for Crustless Zucchini Quiche
Here’s everything you’ll need to make this ridiculously easy quiche—just a handful of simple ingredients, most of which you probably already have in your fridge. No fancy stuff here, promise!
- 2 cups grated zucchini (about 1 medium zucchini)
- 4 large eggs
- 1/2 cup shredded cheddar cheese (the sharper, the better!)
- 1/4 cup milk (whole milk makes it extra creamy, but any kind works)
- 1/2 teaspoon salt (I use kosher—it’s my go-to)
- 1/4 teaspoon black pepper (freshly cracked if you’re feeling fancy)
- 1/4 teaspoon garlic powder (the unsung hero of quick flavor)
Ingredient Notes
A few pro tips before you start grating: fresh zucchini is key—it has more moisture and better texture than frozen. If yours is extra watery after grating, just squeeze it gently in a clean towel (no need to go crazy). Cheese-wise, cheddar’s my favorite, but Swiss, mozzarella, or even feta would be delicious swaps. And if you’re out of garlic powder? A minced garlic clove or pinch of onion powder works in a pinch. See? Flexible and forgiving—just how I like my recipes.
How to Make Crustless Zucchini Quiche
Okay, ready for the magic? This part is so simple you’ll wonder why you ever bothered with a crust. The key is just taking it one easy step at a time—no fancy techniques, I promise!
Prep Work
First things first: get that oven heating to 375°F (190°C). While it’s warming up, grab your zucchini and grate it on the medium holes of your box grater. You’ll need about 2 cups, which is usually one decent-sized zucchini. Don’t worry about squeezing out all the water yet—we’ll handle that in a sec. Lightly grease your pie dish too. I just use a quick swipe of butter or a spritz of cooking spray.
Mixing the Ingredients
Now for the fun part! In a medium bowl, crack those 4 eggs and give them a good whisk until they’re nice and smooth. Pour in the milk, salt, pepper, and garlic powder and whisk it all together. Here’s my little trick: if your grated zucchini seems super watery, just grab a clean kitchen towel and give it a gentle squeeze over the sink. Then, stir the zucchini and shredded cheese right into the egg mixture. It should come together in seconds!
Baking and Serving
Pour your mixture into the prepared pie dish and pop it in the oven. Bake for 30-35 minutes—you’ll know it’s done when the edges are golden and the center doesn’t jiggle when you give the pan a gentle shake. This is crucial: let it rest for at least 5 minutes before you slice into it! I know it’s tempting to dig right in, but letting it set makes for much cleaner slices. Then just cut, serve, and watch it disappear.
Tips for the Best Crustless Zucchini Quiche
After making this quiche more times than I can count, I’ve picked up a few tricks to get it just right every time. First, if your zucchini seems extra watery after grating, don’t skip the gentle squeeze—too much moisture can make the quiche soggy. Second, let your eggs and milk sit out for 10 minutes before mixing; room temp ingredients blend smoother and bake more evenly. And here’s my secret weapon: sprinkle a little extra cheese on top before baking for a golden, crispy crust. Last tip? Don’t overbake! Pull it when the center still has a slight wiggle—it’ll firm up as it cools.
Variations for Crustless Zucchini Quiche
The beauty of this quiche? It’s basically a blank canvas for whatever veggies you’ve got hanging around. I love tossing in diced bell peppers for color, or sautéed onions when I want something heartier. Spinach? Throw it in! Leftover cooked bacon? Yes please—just crumble it right into the mix. My neighbor swears by adding sun-dried tomatoes for a tangy twist. Honestly, the only rule is: if it sounds good to you, it’ll probably taste amazing in here.
Serving Suggestions for Crustless Zucchini Quiche
This quiche is so good it doesn’t need much, but I love serving it with a big handful of fresh greens—just a simple arugula salad with lemon dressing cuts through the richness perfectly. Toast or crusty bread on the side never hurts either! For brunch, add some fresh fruit and call it a feast.
Storing and Reheating Crustless Zucchini Quiche
Leftovers? Lucky you! This quiche keeps beautifully in the fridge for up to 3 days—just cover it tightly or slice it and stash portions in airtight containers. To reheat, pop a slice in the microwave for 30-60 seconds or warm it in a 350°F oven for 10 minutes until toasty. Pro tip: It’s shockingly good cold straight from the fridge too—perfect for rushed mornings!
Nutritional Information for Crustless Zucchini Quiche
Okay, let’s talk numbers—but don’t worry, I’m not about to turn this into a math class! Here’s the scoop on what’s in each delicious slice of this quiche. Keep in mind these are estimates based on my exact ingredients (like whole milk and sharp cheddar), so your numbers might dance around a bit depending on what you use.
Each serving (about 1/4 of the quiche) packs roughly:
- 180 calories – Light enough for breakfast but filling enough to keep you going
- 12g fat (5g saturated) – Mostly from those good eggs and cheese
- 5g carbs – Thank you, zucchini, for keeping it low-carb
- 1g fiber – Every little bit helps!
- 10g protein – Eggs for the win
- 350mg sodium – Easy to adjust if you’re watching salt
Now here’s my nutritionist-approved disclaimer: these values can change if you swap ingredients (like using skim milk instead of whole or a different cheese). But honestly? What matters most is that you’re eating real food packed with fresh ingredients—no weird additives here! I always say if you’re getting protein and veggies in one delicious package, you’re already winning.
Frequently Asked Questions About Crustless Zucchini Quiche
I get it—you’ve got questions! Here are the answers to the ones I hear most often about this crustless zucchini quiche. Trust me, I’ve made every possible “oops” with this recipe, so I can save you the trouble!
Can I Use Frozen Zucchini?
You can, but fresh is definitely better here. Frozen zucchini tends to be extra watery when thawed, which can make your quiche soggy. If it’s all you’ve got, thaw it completely first, then squeeze out as much liquid as possible with a clean kitchen towel. You might need to add an extra pinch of flour to soak up the moisture. But honestly? Fresh zucchini is worth the trip to the store—it makes all the difference in texture.
Can I Add Meat to This Recipe?
Absolutely! This quiche is like a blank canvas for your favorite add-ins. I love tossing in cooked bacon crumbles or diced ham—just about 1/2 cup does the trick. Sausage works great too! Brown it first and drain any excess grease before adding. My husband’s favorite version has chopped cooked bacon and a handful of green onions. Just remember: if you add meat, you might need to bake it a few extra minutes since the extra ingredients make the quiche denser.
How Long Does It Last in the Fridge?
This quiche keeps beautifully for about 3 days in the fridge when stored properly. I like to cover the whole dish with foil or transfer slices to airtight containers. To reheat, I usually microwave individual slices for about 30 seconds, or pop them in a 350°F oven for 10 minutes if I want the edges crispy again. Here’s a secret: I actually love eating leftover slices cold straight from the fridge—perfect for quick breakfasts!
Now that you’re a crustless zucchini quiche expert, what are you waiting for? Try this recipe this weekend and tell me how it turns out—I wanna hear all about your delicious creations! For more quick and easy meals, check out my lazy girl pasta recipe.
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“Crustless Zucchini Quiche: 10-Minute Magic for Lazy Mornings”
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and healthy crustless zucchini quiche packed with fresh zucchini and cheese.
Ingredients
- 2 cups grated zucchini
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a pie dish lightly.
- In a bowl, whisk the eggs, milk, salt, pepper, and garlic powder.
- Stir in the grated zucchini and shredded cheese.
- Pour the mixture into the prepared pie dish.
- Bake for 30-35 minutes or until the center is set.
- Let it cool for 5 minutes before slicing.
Notes
- Use fresh zucchini for best results.
- You can add other vegetables like bell peppers or onions.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
Keywords: crustless zucchini quiche, healthy quiche, easy breakfast