Name: Keto Crustless Zucchini Quiche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium zucchini, about 1 pound total, thinly sliced or small diced; 1 tablespoon olive oil or avocado oil; 1 tablespoon butter, plus more for greasing the dish; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 8 large eggs; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 1 tablespoon grated Parmesan cheese, plus extra for topping; 1 teaspoon Dijon mustard; 1 teaspoon salt, divided; 1/2 teaspoon black pepper; 1/2 teaspoon dried Italian seasoning or dried oregano; 1/4 teaspoon smoked paprika or regular paprika; 2 tablespoons chopped fresh parsley or chives, plus extra for garnish; 1/2 cup cooked chicken, diced; 1/2 cup cooked turkey sausage or chicken sausage, chopped; 1/4 cup chopped sun dried tomatoes, packed in oil and drained; 1/4 cup crumbled feta or goat cheese

Keto Crustless Zucchini Quiche Recipe tastes rich and cheesy with tender zucchini, a silky egg custard, and a golden top that feels like brunch at a café. It works perfectly for busy low carb eaters who want a make-ahead breakfast, light lunch, or easy dinner in about 45 minutes total. I first tested this version on a chaotic Monday morning, and my family ate it so fast I had to hide a slice for myself.

Why Keto Crustless Zucchini Quiche Recipe Is Worth It

This keto crustless zucchini quiche recipe skips the crust, so you cut carbs and save time without losing flavor. You still get a custardy, cheesy center, a bit of bite from sautéed zucchini, and a top that browns beautifully.

It fits low carb, gluten free, and keto lifestyles, yet everyone at the table still enjoys it. You can meal prep it on Sunday, reheat slices all week, and feel like you cooked fresh every single time.

Tastes like a fancy brunch order but comes together with weeknight effort and simple ingredients ★★★★★

Ingredients You Need

Main ingredients

2 medium zucchini, about 1 pound total, thinly sliced or small diced
- Smaller zucchini give better texture and less water.
1 tablespoon olive oil or avocado oil
1 tablespoon butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 large eggs
1 cup heavy cream
- Use full fat for the best keto texture; avoid half and half if you want strict low carb.
1 cup shredded mozzarella cheese
- Pre shredded works fine, but block cheese that you shred at home melts smoother.
1 cup shredded sharp cheddar cheese
- I like Tillamook or Cabot for strong flavor.
1 tablespoon grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon salt, divided
½ teaspoon black pepper
½ teaspoon dried Italian seasoning or dried oregano
¼ teaspoon smoked paprika or regular paprika
2 tablespoons chopped fresh parsley or chives, plus extra for garnish

Optional add ins

½ cup cooked chicken, diced, for extra protein
½ cup cooked turkey sausage or chicken sausage, chopped
¼ cup chopped sun dried tomatoes, packed in oil and drained
¼ cup crumbled feta or goat cheese for a tangy twist

Pantry shortcuts and swaps

Use pre shredded cheese to save prep time, just check labels for added starch.
Use jarred minced garlic if you do not want to chop fresh cloves.
Use dried onion flakes in a pinch, but hydrate them in a little warm water first.
Swap heavy cream with full fat canned coconut milk for a dairy light version, and pair it with dairy free cheese if you need it.

Equipment list

9 inch pie dish or 9 inch round baking dish
Large skillet
Mixing bowl
Whisk
Cutting board and sharp knife
Box grater if you shred cheese from a block
Paper towels or clean kitchen towel to blot zucchini
Oven mitts and a cooling rack

Quick Tips & substitutions

Salt the sliced zucchini lightly and let it sit 10 minutes, then blot dry to avoid a watery quiche.
Sauté the zucchini and onion until they lose most of their moisture and start to brown for deeper flavor.
Use a mix of mozzarella for melt and cheddar for sharpness so the quiche tastes rich but not greasy.
Swap heavy cream with unsweetened almond milk plus 2 ounces softened cream cheese if you want a slightly lighter but still keto custard.
Use coconut milk and dairy free cheese for a dairy light version, and grease the dish well so slices release easily.
Line the pie dish with a thin layer of shredded cheese before you add the filling to create a faux crust that stays low carb.
Let the quiche rest at least 10 to 15 minutes before slicing so it sets and cuts cleanly.
Bake on a sheet pan if your dish feels very full, so any drips land on the pan and not the oven floor.

How to Make Keto Crustless Zucchini Quiche Recipe

Step 1: Prep the zucchini

Preheat your oven to 375°F and grease a 9 inch pie dish with butter or oil. Slice or dice the zucchini, then place it in a colander and sprinkle with ½ teaspoon salt. Let it sit 10 minutes, then pat it very dry with paper towels or a clean towel so the quiche does not turn watery.

Step 2: Sauté the vegetables

Heat olive oil and butter in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes until it softens and turns lightly golden. Stir in the garlic and cook 30 seconds, then add the dried zucchini and cook 4 to 5 minutes until it looks tender and some pieces show light browning.

Turn off the heat, taste a piece, and adjust salt if needed. Spread the cooked zucchini and onion mixture evenly in the greased pie dish. Sprinkle half of the shredded mozzarella and half of the cheddar over the vegetables.

Step 3: Mix the egg custard

Crack the eggs into a large mixing bowl. Add heavy cream, Dijon mustard, remaining ½ teaspoon salt, black pepper, Italian seasoning, and paprika. Whisk until the mixture looks smooth and slightly frothy.

Stir in the remaining mozzarella, remaining cheddar, Parmesan, and chopped parsley or chives. If you use any add ins like cooked chicken or turkey sausage, fold them into the egg mixture now. Taste a small spoonful of the custard and adjust seasoning if you want more salt or pepper.

Step 4: Assemble the quiche

Pour the egg and cheese mixture over the zucchini in the pie dish. Use a spatula to nudge the vegetables so they sit evenly and stay submerged. Sprinkle a little extra Parmesan and herbs on top for color.

Place the pie dish on a baking sheet for easy handling. Slide it into the oven on the middle rack.

Step 5: Bake to golden perfection

Bake at 375°F for 28 to 35 minutes, until the center looks set and the top turns golden with slight browning at the edges. Check at 25 minutes, since every oven runs a bit different. The quiche should jiggle slightly in the very center but not look liquid.

If the top browns too fast, tent a piece of foil loosely over the dish. Once it finishes baking, remove the quiche from the oven and place it on a cooling rack.

Step 6: Rest and slice

Let the keto crustless zucchini quiche rest 10 to 15 minutes. This rest time lets the custard firm up so slices hold their shape. Run a thin knife around the edge if it sticks slightly, then cut into 6 to 8 wedges.

Garnish with more chopped herbs. Serve warm, at room temperature, or chilled, depending on your mood and how hungry you feel.

Recipe Variations

Gluten free: The base recipe already fits gluten free eating, just check cheese and sausage labels for hidden starch or fillers.
Extra low carb: Use only hard cheeses like cheddar and Parmesan, and skip sun dried tomatoes or onions if you count every carb.
Dairy light: Use full fat canned coconut milk and dairy free cheese, and add 1 tablespoon nutritional yeast for a cheesy vibe.
Vegetarian: Skip meat add ins and load it with extra zucchini, spinach, or mushrooms that you sauté first.
High protein: Add 1 extra egg and ½ cup cooked chicken or turkey sausage, and keep the same bake time.
Spicy: Add ¼ teaspoon red pepper flakes or a finely chopped jalapeño to the sautéed vegetables.
Herb heavy: Swap Italian seasoning with fresh basil, thyme, and parsley for a bright garden flavor.

Ways to Serve

Pair a warm slice with a simple green salad and lemony olive oil dressing.
Serve with sliced avocado, cherry tomatoes, and cucumber for a fresh, keto friendly plate.
Pack a cold slice in a lunch box with carrot sticks and a small container of ranch dip.
Offer it at brunch with a side of fresh berries and Greek yogurt.
Cut into small squares and serve as a high protein snack or appetizer.

Storage Success

Let the keto crustless zucchini quiche cool to room temperature, then cover the dish tightly or transfer slices to airtight containers. Store in the refrigerator for up to 4 days, and reheat slices in the microwave or in a 325°F oven until warm. Freeze individual slices on a parchment lined tray, then wrap them and keep them in a freezer bag for up to 2 months. Reheat frozen slices in the oven so they keep a better texture and avoid a rubbery feel.