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5 from 8 votes

Easy Crustless Zucchini and Cheese Quiche

This melt in your mouth 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!
Prep Time10 mins
Cook Time45 mins
Course: Brunch
Cuisine: American
Keyword: quiche, zucchini
Servings: 6
Author: Lora


  • 4 cups zucchini grated and drained
  • 1 small onion chopped
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp vegetable oil or shortening or melted butter
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup Parmegiano Reggiano grated
  • 1/4 cup mozzarella cheese grated
  • 1/2 teaspoon marjoram or dried thyme
  • 1 Tbsp parsley chopped, just leaves
  • 1/4 tsp salt
  • 1/8 tsp pepper


  • 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.


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