This Zucchini Crustless Quiche is a creamy, flavorful, and naturally gluten-free breakfast or brunch option that’s perfect for busy days.
Packed with protein from eggs and cheese, fiber from zucchini, and heart-healthy fats from dairy, it’s low in carbs yet highly satisfying.
Quick to assemble and bake, it’s ideal for meal prep or an effortless weeknight dinner.
Zucchini Crustless Quiche
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.
Chef’s Secrets: Insider Tips For Success
The key to a perfectly creamy crustless quiche lies in preparation and balance.
Removing zucchini moisture, whisking the eggs until frothy, and evenly layering the cheese and vegetables create a custard that sets beautifully without cracking.
For an extra flavor boost, lightly sauté the shallots before adding them, which mellows their sharpness and deepens the overall taste.
Using high-quality, fresh ingredients, particularly eggs and cheese, ensures a rich and luxurious quiche every time.
Serving Suggestions: Ideas To Enhance Flavor
This quiche pairs wonderfully with light, fresh accompaniments.
Serve it alongside a crisp green salad dressed with lemon vinaigrette or roasted cherry tomatoes for contrast.
For brunch, a side of fresh fruit or avocado slices adds natural sweetness and healthy fats.
You can also enjoy it warm or at room temperature, making it versatile for buffet tables or casual dinners.
Garnishing with extra chives or a sprinkle of Parmesan adds a professional touch.
Storage Tips: Keep Quiche Fresh Longer
Store leftover quiche in an airtight container in the refrigerator for 3–4 days.
For longer storage, freeze portions individually or the whole quiche wrapped tightly in foil and placed in a freezer-safe container; it will keep for up to 4 months.
To reheat, thaw overnight if frozen, then warm in a 325°F oven until just heated through to maintain the creamy texture.
Avoid microwaving directly from frozen, as it can make the custard rubbery.
Frequently Asked Questions
1. Can I make this quiche ahead of time?
Yes! This quiche is ideal for meal prep. Assemble and bake ahead, then store in the refrigerator for a few days.
It also freezes well for long-term storage, making it a convenient option for busy mornings or weeknight dinners.
2. Can I substitute other vegetables for zucchini?
Absolutely! You can use grated summer squash, spinach, or even cooked mushrooms. Keep in mind that water-heavy vegetables should be well-drained or lightly sautéed to avoid soggy quiche.
3. Can I use a different type of cheese?
Yes. Swiss cheese gives a mild, nutty flavor, but Gruyère, cheddar, or a combination of cheeses works well. Parmesan adds depth and a subtle salty tang to the layers.
4. How do I know when the quiche is fully cooked?
The quiche is done when the top is lightly golden and puffed, and the center is just set. Insert a knife into the middle; it should come out mostly clean with a tiny bit of custard clinging. Overbaking will dry it out.
5. Can this recipe be made dairy-free or lower fat?
For a lighter version, you can substitute half-and-half or unsweetened plant-based cream for heavy cream.
Dairy-free cheeses can be used, but texture may vary slightly. Ensuring the zucchini is thoroughly drained is crucial to maintain a creamy custard consistency.
