Zucchini Crustless Quiche
A rich and creamy Zucchini Crustless Quiche with fresh chives and cheese. Naturally gluten-free, low in carbs, and packed with protein and fiber, this quick, layered quiche is perfect for breakfast, brunch, or a satisfying dinner. Easy to prep, bake, and enjoy, it also makes a great make-ahead meal.
Equipment
- 1 × 9-inch pie plate
- 1 × medium mixing bowl
- 1 × Small mixing bowl
- Butter for greasing
Ingredients
- 1 lb grated zucchini about 1 1/4 lbs whole
- 6 large eggs
- 1 cup heavy cream
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- 8 oz Swiss cheese grated
- 2 Tbsp Parmesan cheese grated
- ¼ cup shallots finely diced
- 2 Tbsp fresh chives minced
- 1 Tbsp potato starch or cornstarch/tapioca starch
- Butter for greasing pan
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). While the oven warms, thoroughly butter the bottom and sides of a 9-inch pie plate. This will prevent sticking and ensure the quiche releases easily once baked. Use enough butter to coat evenly, reaching all corners and edges of the pan.
- Drain Excess Zucchini Water: Place the grated zucchini in a clean kitchen towel. Gather the ends and twist the towel tightly to squeeze out as much liquid as possible. Repeat this process several times to remove moisture, which helps the quiche hold its structure and results in a creamy, rich texture. After squeezing, spread the zucchini on a plate to air-dry slightly while preparing the filling.
- Mix the Egg Base: In a medium mixing bowl, crack in all 6 eggs. Add 1 cup heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Using a whisk, beat the mixture briskly until frothy and fully combined. This aeration will help the quiche rise slightly during baking and produce a light, creamy custard.
- Combine Cheese and Aromatics: In a small mixing bowl, toss together the grated Swiss cheese (8 oz), Parmesan cheese (2 Tbsp), finely diced shallots (1/4 cup), minced chives (2 Tbsp), and 1 tablespoon potato starch. The potato starch helps bind the filling slightly, keeping the zucchini and cheese layers together while baking. Ensure everything is evenly distributed so every bite has a balance of cheese and aromatics.
- Layer the Quiche Filling: Begin assembling the quiche in the prepared pie plate. Start with 1/4 of the cheese mixture, spreading it evenly across the bottom. Add 1/3 of the squeezed zucchini, spreading gently over the cheese. Repeat this process, layering cheese and zucchini evenly until you finish with a top layer of cheese. Layering ensures the zucchini and cheese are perfectly balanced throughout the quiche.
- Pour the Egg Mixture: Slowly pour the prepared egg and cream mixture over the layered zucchini and cheese. Allow it to sit for 3–5 minutes so the liquid settles into the layers. This helps distribute the custard evenly and avoids dry pockets. You can gently tilt the pan or use a spatula to encourage the egg mixture to flow into gaps between zucchini layers.
- Bake the Quiche: Place the quiche on the center rack of the preheated oven. Bake for 40 minutes, or until the top is lightly puffed and golden, and the center is just set but still slightly wobbly. Avoid overbaking, as it can dry out the custard. A knife inserted into the center should come out clean or with just a tiny bit of custard clinging to it.
- Cool Slightly Before Serving: Remove the quiche from the oven and let it rest on a wire rack for 10 minutes. This allows the custard to firm up slightly and makes slicing easier. Serve warm for a soft, creamy texture, or let it cool fully if planning to store for later.
- Optional Garnish: Before serving, you can sprinkle extra minced chives or a light dusting of Parmesan on top for added flavor and visual appeal. Pair with a side salad or roasted vegetables for a complete meal.
- Storing and Reheating Tips: If not serving immediately, allow the quiche to cool completely, then cover tightly and store in the refrigerator for 3–4 days. For freezing, wrap in foil or airtight containers and store for up to 4 months. To reheat, thaw overnight if frozen, then warm in a 325°F oven until heated through.
Notes
- Always squeeze out excess water from zucchini thoroughly. Moisture left in the vegetable can make the quiche soggy and prevent it from setting properly. A few extra minutes of squeezing can make a big difference in texture.
- Layering matters: Alternate zucchini and cheese layers to ensure every bite has a balanced flavor and creamy texture. This also helps the custard settle evenly throughout the quiche.
- Cheese options: Swiss cheese works beautifully, but you can experiment with Gruyère or sharp cheddar for a slightly different flavor profile. Mixing in Parmesan adds a subtle nutty richness.
- Starch substitute: Potato starch binds the filling and prevents excess liquid. Cornstarch or tapioca starch can be used if preferred.
