This melt in your mouth Easy Crustless Zucchini and Cheese Quiche takes only ten minutes to prep. This crust-less quiche has a flavorful and creamy filling and tastes so good even cold! The perfect recipe to use up summer zucchini!
We have been prepping for Hurricane Dorian for days. It’s been a lot of back and forth with its track and at most points, it was coming at us as a direct hit. When it seemed things were looking brighter for us, I was figuring out what to do with leftover vegetables. In case we would lose power (and we still could today when the winds get worse later on) we were baking and cooking. We made a zucchini bread and a banana bread. There are blueberry muffins and I roasted up all my tomatoes with my leftover thyme (they are delicious!). The last thing we made was this crustless zucchini and cheese quiche.
When I was growing up the Bisquick quiche recipe was quite popular. It was actually one of the first recipes I learned to make when I was experimenting on my own in the kitchen. It became a famous recipe as it is so easy to make and so tasty!
When I became more experienced in the kitchen I had to figure out how to make this quiche without using something boxed. And it truly is so easy to do with ingredients you already have! This quiche is the perfect recipe for busy parents that need something fast and flavorful on those crazy school nights!
All credits to mom who sent me her handwritten recipe to work with and she actually made this one for us to enjoy. I find such joy being able to bake alongside my mom and learn her tips and tricks.
Do I need to make a crust for the quiche?
It is not necessary to make a separate crust for this quiche. This is a remake of the very popular Bisquick quiche. All the ingredients are mixed together. It is light and fluffy and perfect as it is.
Some Tips for the best Crustless Cheese and Zucchini Quiche
- This crustless quiche could be made to your liking. Originally it called for bacon or ham (so good!)and Swiss cheese. I have very fond memories of the bacon version!!
- This version is vegetarian and we also used dairy-free cheese for our dairy free kid. Use your favorite cheeses to make it your own.
- Take the time to let the quiche cool down a bit before diving in. Taking that slice too soon will just make a mess.
- Perfect for a party! Simply use a 9×13 pan and double the recipe. Since it is just delicious, I suggest making the larger portion so you’ll have more recipes. Or make two pie plates.
- Eggs will rise. The quiche will settle after you take it out. Take care not to overfill when you pour into your pie plate.
- We usually make with Parmigiano Reggiano and mozzarella cheeses. This particular one was made with dairy-free cheeses, and was delicious. SO whatever cheeses you want to use will be great!
Originally posted September 2019 and updated July 2021.
Some other easy summer recipes:
- Tomato Gratin-Pomodori Gratinati
- Sweet Summer Corn and Cucumber Salad
- Blueberry Icebox Pie
- Strawberry and Amaretti Cookie Trifle
Easy Crustless Zucchini and Cheese Quiche
Ingredients
- 4 cups zucchini grated and drained
- 1 small onion chopped
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup Parmegiano Reggiano grated
- ¼ cup mozzarella cheese grated
- ½ teaspoon marjoram or dried thyme
- 1 Tbsp parsley chopped, just leaves
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 350. Spray a pie plate with baking spray; set aside.
- Grate the zucchini. Place in a colander and squeeze out all of the water. Remove the zucchini. Stir in the chopped onion; set aside.
- In a small bowl, with two forks or a pastry blender, mix the flour, baking powder, salt and vegetable oil well until small pea sized pebbles form; set aside.
- In a large bowl, with a fork, mix together the eggs. Add in the herbs, salt and pepper. Gently stir in the flour mixture with a spoon. Add in the grated zucchini and onion. Stir in the cheeses. Gently combine to make sure it is all evenly distributed.
- Carefully pour into your prepped pie plate. Bake for 45-50 minutes. Check around 30 minutes and if it seems to be browning too quickly, cover with foil paper. Every oven is different and we bake ours the whole time uncovered.
- The quiche will be done when a fork comes out of the middle mostly clean. Keep in mind that the quiche will rise, but then deflate a little.
Chrissie Baker says
Gosh, this is perfect for breakfast, lunch or dinner!!! Simple and delicious!
jade manning says
I love that this has no crust! And looks so tasty! I will be making this tomorrow!!
Catalina says
I love everything zucchini. This quiche looks amazingly good!
Jacque Hastert says
I made this and it came out fantastic! It is a great way to feed a hungry crowd and used up most of my summer zucchini. Thank you!
Lora says
Really happy you enjoyed it, Jacque! It is great for a party!
Allyson Reed Zea says
This turned out absolutely fantastic!!! I loved every bite!
Michelle Goth says
This is delicious for breakfast or for lunch!
Anne says
I remember the vintage Bisquick recipe. Just LOVED this recipe totally from scratch. Using up some of my zucchini right from the garden!
Barbara says
When do you add the cheese?
Lora says
After you add the zucchini and onion, stir in the cheeses.
kat says
why is there a tablespoon of vegetable oil and a 1/2 cup of vegetable oil? the instructions for the recipe don’t state specifically what amounts of oil go where in the steps. can you elaborate on where the specified amounts of oil go within the recipe. thanks
Lora says
Hi Kat-It is 1/2 cup veg oil (you could use 1 tablespoon of oil or any other fat to grease your baking dish). Hope that helps!!
Jel says
I don’t know what I’m doing wrong, but every time I combine 1/2 cup vegetable oil with flour, etc. in step #3, it does not form small pea sized pebbles. It feels like it is too much oil or too little flour. It becomes a wet mixture. Otherwise I love this recipe. What am I doing wrong? I used 2 forks in opposite directions as I don’t have a pastry blender.
Lora says
Hi Jel, To make sure you’re getting the right amount of flour, when you measure your flour, fluff it up in the container or in its bag. Scoop it into the measuring up without packing it down. Use a knife to scrape off the excess flour without packing it down (if you have a scale, 1 cup spooned and leveled AP flour should be 120-125 grams of flour).
If it still seems too wet after measuring flour the right way, add in a little bit more of flour (just a tablespoon at a time).
Hope that helps!!