This simple, crustless zucchini quiche recipe made with Parmesan, eggs, and zucchini for a light, savory dish that is perfect for a quick, healthy meal.
Aside from the weather, one thing I love about spring and summer is the price of zucchini. It's honestly one of the most versatile vegetables; they can be made for breakfast, lunch, or dinner. My favorite snack are my air fryer zucchini fritters, crispy and full of little salty bites of feta.
But I digress. Because the point of this post is to tell you about the latest thing I made with zucchinis, this crustless zucchini quiche. It's a revelation, my friends. This quiche is an easy recipe that made it to top of my casseroles list, much like my cheesy zucchini and ground beef zucchini and rice casserole. What makes it particularly special is how it avoids the fussy crust-making process entirely—I can have a main dish for Mother's Day brunch, or a side for dinner that's ready in about an hour with minimal cleanup.
My love for this quiche began after discovering how good zucchini is for this dish when properly prepared. I pair it with little gem salad for a light lunch, or with air fryer asparagus for a complete meal. When my slow cooker carrot soup is simmering, this quiche makes the perfect companion—both vegetable dishes that complement each other nicely.
As I've mentioned, zucchinis are incredibly versatile. While I'm making dinner, this quiche can be prepped and baked for tomorrow's brunch at the same time. It's so adaptable that I've even served it as an appetizer for brunch parties, where it surprisingly went well with goat cheese salad and gravlax salmon with dill.
I've discovered countless ways to have this quiche throughout the week. It's easy to reheat and actually tastes even better the next day as flavors develop. I have it with chicken, and my kids love it with beef pot roast. My children would have it warm from the oven, while my husband prefers his cold straight from the fridge with a dollop of sour cream.
For a recipe that turns zucchini into something the entire family requests repeatedly, this crustless quiche is a staple spring or summer recipe. It's simple but has satisfying and filling results. If you're looking for an easy recipe to keep in your rotation this summer, this is perfect for you.
Ingredients
- Grated zucchini – This is the main ingredient, giving moisture and natural sweetness. I always make sure to squeeze out excess water before adding it to the mix to prevent a watery quiche.
- All-purpose flour – This helps bind the ingredients and adds structure to the quiche. I’ve tried using whole wheat flour for a more earthy flavor, but it can make the quiche denser, so I stick to all-purpose flour for a lighter texture. Gluten-free flour can work as well, but I find it a bit heavier.
- Baking powder – This makes sure the quiche rises slightly, giving it a light and fluffy texture. I’ve used it in combination with self-rising flour in other recipes, but here, it’s the perfect way to get the fluffiness without altering the flavor or texture too much.
- Eggs – The eggs are crucial for holding the quiche together and giving a creamy, smooth texture.
- Grated Parmesan cheese – This brings a sharp, nutty flavor that makes the quiche better. I’ve substituted it with cheddar or mozzarella when I wanted a milder taste, but the Parmesan adds the right depth. I also love how it browns nicely on top for added flavor.
See the recipe card for exact quantities.
Step-by-step Instructions
This crustless zucchini quiche is a simple and healthy dish, perfect for breakfast or a light lunch. It’s made with fresh zucchini and savory Parmesan. Without the crust, it’s lighter but still packed with flavor and texture. Here’s how to make it in just a few easy steps.
Preheat the Oven
Start by preheating your oven to 350°F (175°C). This makes sure the quiche bakes evenly and thoroughly.
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
Prepare the Ingredients
In a medium-sized mixing bowl, combine all the ingredients: grated zucchini, flour, baking powder, minced onion, beaten eggs, olive oil, grated Parmesan, salt, black pepper, and parsley. Mix them well until all ingredients are fully incorporated. The zucchini should be squeezed to remove excess moisture, making sure the quiche doesn’t turn out watery.
Prepare the Baking Dish
Lightly spray a 9 x 13-inch baking dish with cooking spray or grease it with a little oil to prevent sticking. Once prepared, pour the zucchini mixture into the dish, spreading it out evenly to bake consistently.
Bake the Quiche
Place the dish in the preheated oven and bake for 45 to 50 minutes. The quiche is done when it turns golden brown and a toothpick or knife inserted into the center comes out clean. If the quiche isn't quite set after 45 minutes, allow it to bake for an additional 5-10 minutes.
Cool and Serve
Once the quiche is fully baked, remove it from the oven and let it cool slightly. Cut the quiche into 12 equal pieces. It’s now ready to serve. Enjoy it warm or at room temperature for breakfast, lunch, or dinner!
Storage
To store crustless zucchini quiche, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days for the best freshness. If you’d like to freeze it, cut the quiche into individual servings and wrap each piece tightly in plastic wrap or place them in freezer-safe bags. Be sure to remove as much air as possible to prevent freezer burn. To reheat, place the quiche in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also use a microwave, heating in 1-minute intervals until warm.
Top Tips
Squeeze out excess water from zucchini: To avoid a watery quiche, make sure to squeeze out as much moisture as possible from the grated zucchini before mixing it with the other ingredients. This will help the quiche set properly and have a better texture.
Use fresh grated Parmesan: For a sharper, richer flavor, always use freshly grated Parmesan cheese. Pre-grated Parmesan may lack the depth and creamy texture you want for the quiche.
Customize with your favorite add-ins: Feel free to add vegetables like spinach, bell peppers, or even mushrooms to the quiche for extra flavor and nutrition. Just make sure to sauté them first to remove excess moisture.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Crustless Zucchini Quiche
Equipment
- 9x13 Baking Dish
Ingredients
- 4 cups grated zucchini squeezed dry
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅓ cup minced onion
- 4 large eggs beaten
- 1 tablespoon olive oil
- ¼ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 teaspoon parsley
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix all ingredients together.
- Spray a 9 x 13-inch baking dish with cooking spray and pour in the mixture.
- Bake for 45 to 50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cut into 12 equal pieces.
