Name: Crustless Zucchini Quiche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 medium zucchini, grated or very thinly sliced (about 1 1/2 pounds); 6 large eggs; 1 cup whole milk or half and half; 1/2 cup plain Greek yogurt or sour cream; 1 cup shredded sharp cheddar cheese; 1/2 cup grated Parmesan cheese, divided; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley or basil; 1/2 teaspoon dried thyme or Italian seasoning; 1/2 teaspoon smoked paprika or sweet paprika; 3/4 teaspoon fine sea salt; 1/4 teaspoon black pepper; 3 tablespoons all-purpose flour; 1 tablespoon olive oil or butter; butter or oil, for greasing the baking dish

Crustless Zucchini Quiche Recipe tastes creamy, cheesy, and savory with little pops of sweetness from tender zucchini and a golden top that feels like comfort food in a pie dish. It works perfectly for busy home cooks who want a make-ahead breakfast, easy brunch centerpiece, or light weeknight dinner in about 45 minutes total. I first baked this on a sweltering August afternoon with way too much garden zucchini and zero desire to fuss with pastry, and it has stayed in my regular rotation ever since.

Why Make This Crustless Zucchini Quiche Recipe at Home

This crustless zucchini quiche recipe gives you all the flavor of classic quiche without the hassle of rolling dough or blind baking. You skip the crust, save time, and still get a custardy, cheesy center with a lightly browned top that slices cleanly.

It works well for meal prep, since you can bake it once and enjoy it for breakfast, lunch, or dinner over a few days. You also sneak in a solid serving of vegetables without anyone at the table feeling like they ate a salad in disguise.

“This crustless zucchini quiche recipe tastes rich and cheesy yet feels light enough for any meal of the day, and my whole family requests it weekly. ★★★★★”

Ingredients You Need

Main ingredients

Zucchini:
- 3 medium zucchini, about 1½ pounds total, grated or very thinly sliced
- I like firm, smaller zucchini since they hold less water and keep better texture.
Eggs:
- 6 large eggs
- Use fresh eggs for the best flavor and structure.
Dairy:
- 1 cup whole milk or half and half
- ½ cup plain Greek yogurt or sour cream
- Greek yogurt adds a little tang and extra protein, while sour cream gives a richer flavor.
Cheese:
- 1 cup shredded sharp cheddar
- ½ cup grated Parmesan
- You can swap cheddar with Gruyere, Monterey Jack, or a mix of odds and ends from your cheese drawer.
Aromatics and flavor:
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley or basil
- ½ teaspoon dried thyme or Italian seasoning
- ½ teaspoon smoked paprika or sweet paprika
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
Binding and texture:
- 3 tablespoons all purpose flour
- 1 tablespoon olive oil or butter
- The small amount of flour helps the crustless zucchini quiche hold together and catch extra moisture from the vegetables.

Pantry shortcuts and substitutions

Use pre shredded cheese if you feel short on time. Freshly shredded cheese melts smoother, but bagged cheese still works well in this crustless zucchini quiche recipe.
Swap yellow onion with green onions or shallots if that is what you have.
Use frozen shredded zucchini in a pinch. Thaw it fully and squeeze out as much liquid as possible in a clean kitchen towel.
Substitute gluten free all purpose flour if you need a gluten free version. The texture stays very similar.

Equipment list

9 inch pie dish, deep dish if possible, or an 8 by 8 inch baking dish
Large skillet
Large mixing bowl
Whisk and spatula
Box grater or food processor with shredding disc for the zucchini
Clean kitchen towel or cheesecloth to squeeze moisture from zucchini
Cooling rack

Tips & Mistakes

Squeeze the zucchini very well, or the quiche turns watery and soft in the center.
Salt the grated zucchini lightly, let it sit 10 minutes, then squeeze; this pulls out extra moisture and keeps the texture custardy, not soggy.
Do not overbake; pull it when the center barely jiggles and a knife near the center comes out mostly clean, since it keeps cooking as it cools.
Let the quiche rest at least 10 to 15 minutes before slicing, or it falls apart and looks more like scrambled eggs in a pie dish.
Use full fat dairy for the best texture; low fat milk can make the quiche watery and rubbery.
Spread the zucchini mixture evenly in the dish so it cooks at the same rate and you avoid undercooked pockets.
Pre cook the onions and garlic until soft and fragrant; raw onion in the custard tastes harsh and can overpower the zucchini.
Grease the baking dish well so slices release cleanly and keep their shape.
Avoid overloading with extra vegetables or cheese; too many add ins weigh it down and prevent proper setting.
Cool leftovers before covering and refrigerating, or condensation drips back on top and makes the surface wet.

How to Make Crustless Zucchini Quiche Recipe

Step 1: Prep the zucchini

Wash the zucchini and trim the ends. Grate them on the large holes of a box grater or slice them very thinly. Toss the zucchini with a pinch of salt in a colander and let it sit 10 to 15 minutes.

After it rests, squeeze the zucchini in a clean kitchen towel over the sink until it feels very dry. You want to remove as much liquid as possible so the crustless zucchini quiche bakes up firm and custardy.

Step 2: Cook the aromatics

Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion and cook 4 to 5 minutes until it turns soft and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.

Add the squeezed zucchini to the skillet and cook 3 to 4 minutes. Stir often so it dries out a bit more and picks up flavor from the onion and garlic. Turn off the heat and let the mixture cool slightly.

Step 3: Mix the custard

Crack the eggs into a large mixing bowl. Whisk until the yolks and whites combine and look slightly frothy. Add the milk, Greek yogurt or sour cream, salt, pepper, thyme, and paprika.

Sprinkle in the flour and whisk until no dry spots remain. Stir in the cheddar, most of the Parmesan, and chopped herbs. Keep a little Parmesan aside to sprinkle on top.

Step 4: Combine and assemble

Preheat your oven to 375°F. Grease your pie dish or baking dish very well with butter or oil. Spread the zucchini and onion mixture evenly in the bottom of the dish.

Pour the egg and cheese mixture over the vegetables and gently nudge with a spatula so it settles evenly. Tap the dish lightly on the counter to release any large air bubbles. Sprinkle the remaining Parmesan over the top for a nice golden crust.

Step 5: Bake

Place the dish on the middle rack of the oven. Bake 30 to 35 minutes, until the edges puff slightly and the top turns golden. The center should look set with a gentle jiggle when you nudge the dish.

If the top browns too quickly, tent loosely with foil near the end of baking. Once baked, transfer the dish to a cooling rack and let it rest 10 to 15 minutes before slicing.

Step 6: Slice and serve

Run a thin knife around the edge of the dish to loosen the quiche. Cut into wedges or squares, depending on your pan shape. Use a small spatula to lift slices out cleanly.

Serve warm, at room temperature, or chilled, depending on your preference. I like to top each slice with a spoonful of Greek yogurt or a sprinkle of fresh herbs.

Variations I've Tried

Herb and feta crustless zucchini quiche: Swap cheddar with crumbled feta and add extra fresh dill and parsley. The feta gives a salty tang that pairs nicely with mild zucchini.
Tomato and mozzarella version: Add halved cherry tomatoes and use shredded mozzarella with a little Parmesan. Pat the tomatoes dry first so they do not add too much liquid.
Spinach and zucchini combo: Stir in a cup of thawed, squeezed dry frozen spinach along with the zucchini. This version tastes great with a mix of cheddar and mozzarella.
Spicy pepper jack twist: Use pepper jack cheese and add a small diced jalapeño or a pinch of red pepper flakes. This one works well for brunch when you want a little kick.
Mushroom and onion version: Sauté sliced mushrooms with the onions until they release their moisture and brown slightly. This adds a deeper, savory flavor that tastes almost meaty without any meat.

How to Serve Crustless Zucchini Quiche Recipe

Serve this crustless zucchini quiche recipe warm with a simple green salad and fresh fruit for a balanced brunch or light dinner. Pair it with roasted potatoes or sweet potatoes when you want something heartier. It also works well as a make ahead breakfast; slice it, chill it, and reheat individual pieces as needed. I often pack a cold slice in a lunchbox with carrot sticks and hummus, and it holds up nicely.

How to store

Fridge: Cool the quiche completely, cover the dish tightly or transfer slices to an airtight container, and refrigerate up to 4 days.
Freezer (whole or slices): Wrap the cooled quiche or individual slices in plastic wrap, then in foil, and freeze up to 2 months.
Reheat from fridge: Warm slices in a 325°F oven or toaster oven for 10 to 15 minutes until heated through, or microwave in short bursts if you feel rushed.
Reheat from freezer: Thaw overnight in the fridge, then reheat in a 325°F oven until hot in the center; this keeps the texture better than microwaving from frozen.