Easy Crustless Zucchini Quiche Recipe

Easy Crustless Zucchini Quiche Recipe: This crustless zucchini quiche recipe is bursting with summery flavor, thanks to tender slices of zucchini nestled into fluffy, seasoned, cheesy eggs. Just like with Instant Pot crustless quiche or spinach quiche, there’s no need to fuss with dough for this quiche with zucchini — just pour and bake!

Table of Contents



  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Heat the oil in a large skillet over medium heat. Add the onions. Cook for about 5 minutes, until translucent.
  3. Add the zucchini slices and season with dried basil. Increase heat to medium-high. Cook zucchini for about 5 minutes, stirring occasionally but not constantly, until soft and starting to brown.
  4. Make a well in the middle and add the minced garlic (add more oil if necessary). Saute for about 1 minute, until fragrant, then stir the garlic into the zucchini and onions.
  5. Transfer half of the zucchini mixture to the bottom of a 9 inch (23 cm) round pie pan (or an 8×8 inch square baking pan). Sprinkle half of both cheeses over the zucchini. Top with the remaining zucchini and then the remaining cheeses.
  6. In a large bowl, whisk together the eggs, cream, sea salt, and black pepper. Pour the egg mixture into the pan over the zucchini.
  7. Bake for 30-35 minutes, until set.


Zucchini quiche recipes can freeze for 2-3 months. Simply cool completely, wrap tightly, and freeze. Thaw in the fridge overnight, then reheat according to the instructions above.


This section shows how to make zucchini quiche crustless, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Saute onions. Heat oil in a large skillet over medium heat, then add onions. Cook until translucent.
  2. Cook zucchini. Add zucchini and season with basil. Increase heat and cook, stirring occasionally, until squash is soft and beginning to brown.
  1. Add garlic. Make a well in the center of the vegetables and add garlic (and more oil if needed). Saute until fragrant, then stir into zucchini and onions.
  2. Transfer. Add half of the zucchini mixture to a 9-inch pie plate. Layer half the cheese over the top. Layer on the remaining zucchini, followed by remaining cheese.
  1. Whisk. In a large bowl, whisk together eggs, cream, salt, and pepper. Pour the egg mixture onto the zucchini in the pan.
  2. Bake. Bake the zucchini quiche until the eggs are set.
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