This melt in your mouth Easy Crustless Zucchini Quiche with Cheese takes only ten minutes to prep. This crustless quiche has a flavorful and creamy filling and tastes so good even cold! The perfect recipe to use up summer zucchini and is great for a quick breakfast or light lunch!
Crustless quiche is a truly versatile dish that effortlessly combines elegance and practicality. It presents a wonderful opportunity to make use of those neglected vegetables languishing in the depths of the refrigerator.
This delightful recipe for a simple zucchini quiche was born out of necessity, 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 easy quiche is the perfect recipe for busy parents that need something fast and flavorful on those crazy school nights!
All credit 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 in being able to bake alongside my mom and learn her tips and tricks.
Jump To
- Why you will love this crustless zucchini quiche
- What to serve with this crustless zucchini quiche
- Do I need to make a crust for the quiche?
- What ingredients do I need for this no crust zucchini quiche?
- How to make this zucchini quiche?
- Some Tips for the best Crustless Cheese and Zucchini Quiche
- Storing tips for this crustless zucchini quiche
- Can you freeze this quiche?
- Variations/Substitutions for this crustless zucchini pie
- FAQ
- Some other easy summer recipes:
- Easy Crustless Zucchini Quiche Recipe (Quick)
Why you will love this crustless zucchini quiche
- It only takes about 10 minutes to prepare.
- You can use any other vegetables you like or have in the fridge for this quiche.
- The zucchini and cheese combination makes it melt in your mouth and irresistible!
- This quiche is also perfect for picnics, potlucks, and parties!
- Perfect for a light dinner
What to serve with this crustless zucchini quiche
This Crustless Zucchini Quiche pairs beautifully with other recipes like my Mediterranen salad and Italian Tomato Salad. It also pairs well with my favorite summer sides like a summer corn relish and couscous salad.
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.
What ingredients do I need for this no crust zucchini quiche?
- 4 cups zucchini, grated and drained: The main ingredient providing the unique flavor and texture to the quiche.
- 1 small onion, chopped: Adds a delightful crunch and enhances the overall taste of the quiche.
- 1 cup all-purpose flour: The binding agent for all ingredients, giving the quiche its structure.
- 1 ½ tsp baking powder: Makes the quiche light and fluffy.
- ¼ tsp salt: Enhances the flavors of all the other ingredients.
- 4 large eggs: Provides structure and richness to the quiche.
- ½ cup vegetable oil: Adds moisture, making the quiche tender and delicious.
- ¼ cup Parmegiano Reggiano, grated: Adds a sharp, cheesy flavor to the quiche.
- ¼ cup mozzarella cheese, grated: Melts into the quiche, adding a creamy texture and mild flavor.
- ½ teaspoon marjoram or dried thyme: Adds depth to the flavor profile of the quiche.
- 1 Tbsp parsley, chopped, just leaves: Brings a fresh, herby touch to the dish.
- ¼ tsp salt: Adjusts seasoning to your taste.
- ⅛ tsp pepper: Adds a slight kick, balancing the flavors.
How to make this zucchini quiche?
- Preheat the oven to 350 degrees. Grease a pie plate with baking spray and set it aside.
- Grate the zucchini and place it in a colander. Squeeze out all the water and remove the zucchini.
- Stir in the chopped onion and set it aside.
- In a small bowl, use two forks or a pastry blender to mix the flour, baking powder, salt, and vegetable oil until small pea-sized pebbles form. Set this mixture aside.
- In a large bowl, whisk the eggs and add the fresh herbs, salt, and pepper. Gently stir in the flour mixture with a spoon.
- Add the grated zucchini, onion, and cheeses.
- Carefully combine everything to ensure even distribution.
- Pour the mixture into the prepared pie plate.
- Bake for 45-50 minutes, checking around 30 minutes. If it starts browning too quickly, cover it with foil. Note that baking times may vary.
- The quiche is done when a fork comes out mostly clean from the center. Keep in mind that it will rise and then deflate slightly.
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 9x13 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!
Storing tips for this crustless zucchini quiche
This quiche is best served warm and can be stored in the refrigerator for up to 5 days. It's also great cold and makes an excellent addition to lunchboxes. Reheat leftovers in the oven or microwave. Enjoy!
Can you freeze this quiche?
Yes, you can freeze the quiche. Allow it to cool completely and wrap tightly with plastic wrap or store in an airtight container before freezing for up to 3 months. Defrost overnight in the refrigerator before reheating. Enjoy!
Variations/Substitutions for this crustless zucchini pie
- Vegetarian: Use the vegetarian cheese of your choice.
- Gluten-Free: Replace the all-purpose flour with a gluten-free 1:1 baking blend.
- Dairy Free: Substitute the cheeses for dairy-free alternatives, such as vegan mozzarella and Parmesan.
FAQ
A frittata and a crustless quiche, while similar, have some key differences. A frittata is an Italian dish that is made by beating eggs and then cooking them with fillings like meats, cheeses, and vegetables mixed in. It's often cooked on the stovetop first, then broiled in the oven to get a nice, crispy top. A crustless quiche, on the other hand, has a custard base made of eggs and dairy, and the fillings are added into this base. It's baked in the oven and has a soft, creamy texture.
The choice between heavy cream and milk in a quiche can affect the consistency and richness of the final product. Heavy cream will yield a richer and creamier quiche, while milk will make it lighter. If you prefer a denser, creamier texture, go for heavy cream. If you want a fluffier, lighter quiche, milk is your best bet.
A quiche without a crust is often referred to as a crustless quiche. It's a great option for those who are looking to cut down on calories or carbohydrates, or for those who are following a gluten-free diet.
Yes, evaporated milk can be used as a substitute for heavy cream in quiche. Evaporated milk has a similar consistency to heavy cream and will result in a slightly less rich but still delicious quiche. Keep in mind that the flavor may be slightly different, as evaporated milk has a unique taste. Remember to use unsweetened evaporated milk to keep the savory flavor of the quiche.
-Drain vegetables like zucchini or spinach well to remove excess water. Pat them dry or salt and let them drain in a colander.
-Preheat the oven before baking the quiche so it starts setting immediately, preventing a soggy bottom.
-Consider baking the quiche on a preheated baking sheet for even cooking
A cooked egg dish similar to a crustless quiche is a frittata. Like a quiche, a frittata is made with eggs and often includes fillings like cheese, vegetables, and meats. However, while a quiche is typically baked in the oven, a frittata is usually cooked on the stovetop and then broiled in the oven to get a crispy top.
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
- Ham and Cheese Quiche
- Easy Marinated Zucchini
Easy Crustless Zucchini Quiche Recipe (Quick)
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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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!!
Mollie says
Can you substitute butter for the vegetable oil? Thanks in advance.
Lora says
Hi Mollie-I've never made it with butter. But go ahead and try and see how it turns out (with the butter melted and cooled down a bit). Do let me know how it turns out if you try it with butter! XX
robin says
Is there really no milk or cream in this??
Lora says
Hi Robin-Please check ingredient list again: no milk, no cream.