Last Modified: by Tara Gerner 8 Comments
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This crustless zucchini quiche recipe is super quick and easy, low carb, and gluten-free. It uses eggs and lots of veggies (including zucchini and yellow summer squash) and cheese, and you are going to love it for breakfast, brunch, lunch, or even dinner!
We are at the point in our gardening and CSA seasons where we are swimming in zucchini.
We are getting a half dozen zucchini in our farm box each week, and our own zucchini plants are producing baseball bat-sized fruits almost daily.
It's a good thing that we love zucchini in all its incarnations.
Well, two of the four of us do anyway. Allie declared that she hates it just yesterday, and Grace won't eat anything green. (Where did I get these kids from?!)
My all-time favorite way to eat zucchini is stuffed with cream cheese, but I also really like it grilled, too.
We have also been eating a lot ofratatouille and zucchini parmesan, too.
And Joe made a chocolate zucchini bread today that I'll share if it turns out well.
This particular recipe was borne of a glut of zucchini and the love of an old, lost recipe.
When my friend Angela came to visit about thirteen years ago, I made a quiche for her and her mother. It had a crust, and the filling was primarily onions and green chiles.
I know what cookbook the recipe came from, but I can't find it anywhere. I think I even know the name of the recipe, but googling that yields no relevant results. I'm stuck.
I put the pieces of the recipe that I could remember together, threw in a bunch of zucchini, and came up with this.
It actually tastes nothing at all like the quiche I was going for, but it is really delicious in its own right.
I'll have to keep working on the green chiles recipe.
What you'll need to make baked zucchini quiche
See printable recipe card at the bottom of the page for all measurements and nutritional information.
- Mediumzucchini - These will need to be shredded.
- Mediumonion - This will also need to be shredded.
- Diced green chili peppers - I love the tangy mild spice of these peppers.
- Eggs - This is primarily an egg dish, so you can't leave them out.
- Milk - I use dairy milk, but I think this would work with an unflavored non-dairy milk as well.
- Softenedcream cheese- You can leave this sit out for a couple of hours or microwave it on a plate for 20 seconds at a time, until soft.
- Tablesalt - The quiche will taste flat without it.
- Baking powder - This helps the quiche to rise a bit and get fluffy rather than dense.
- Your choice offlour- I have used all purpose flour, and I have also use a cup for cup gluten-free flour blend, and both worked well.
- ShreddedCheddar cheese- I like cheddar but you could use any shredded cheese.
How to make crustless zucchini quiche
- Preheat the oven to 350º.
Pin - Grate the onion and zucchini in a food processor.
- In a large skillet, sauté the zucchini, onion, and green chiles until the veggies are soft. Remove from heat, drain off any liquid, and set aside.
Pin
Pin - Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
Pin - Add the cheese and cooked vegetables and pour it into a round baking dish. Note that it will not fit into a pie plate, not even a deep dish pie plate.
Pin - Sprinkle additional cheddar cheese over the top if desired.
- Bake for about an hour or until the eggs are set. Depending on the size and depth of your baking dish, this could be as little as 40 minutes (for a wider, shallower dish) to an hour and 10 minutes (for a narrower, deeper dish).
Pin - Let stand for 15 minutes before cutting. If you cut it sooner, the eggs will have a pudding-like consistency. They are done at this stage, but the quiche be firm until it cools a bit.
Pin Pin Pin
Try these other delicious egg recipes while you're here:
- Sausage and Cheese Omelet Roll with Broccoli and Mushrooms
- Spicy Oven Baked Omelet
- Ham and Cheese Omelet Roll Up
Recipe
Crustless Zucchini Quiche (Gluten-Free)
This crustless zucchini quiche recipe is super quick and easy, low carb, and gluten-free. It uses eggs and lots of veggies (like zucchini and yellow summer squash) and cheese, and you are going to love it for breakfast, brunch, lunch, or even dinner!
4.85 from 13 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Passive time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Breakfast, Main Course, Main Dish
Cuisine French
Servings 8 people
Calories 269 kcal
Ingredients
- 2 medium zucchini
- 1 medium onion
- 4 ounces diced green chili peppers
- 6 eggs
- 1 ½ cups milk
- 4 ounces cream cheese softened (soften this in the microwave for 20 seconds at a time)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup all-purpose flour (We use gluten-free flour, but any flour will work.)
- 2 cups cheddar cheese shredded
Instructions
Preheat the oven to 350º.
Grate the zucchini and onion. We used our food processor, and it took about 30 seconds. You could grate by hand, but it would take a lot longer.
In a large skillet, sauté the zucchini, onion, and green chiles until the vegetables are soft. Remove from heat, drain any liquid, and set aside.
Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
Add the cheese and cooked vegetables to the egg mixture and pour into a large round baking pan. (It isn't going to fit in a pie pan, not even a deep dish one.)
Sprinkle additional cheddar cheese over the top if desired.
Bake at 350 until eggs are set, about an hour.
Let stand for 15 minutes before cutting. If you cut it immediately, the eggs inside will be like pudding. They're cooked, but they don't look as nice.
Nutrition
Calories: 269kcal | Carbohydrates: 10g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 438mg | Potassium: 301mg | Fiber: 1g | Sugar: 5g | Vitamin A: 824IU | Vitamin C: 11mg | Calcium: 313mg | Iron: 1mg
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Reader Interactions
Comments
Terra says
I don’t usually leave reviews but this recipe demands a review! I made the exact recipe listed to use up an abundance of zucchini I had left from the garden and it was absolutely amazing! Since then, not only have I made it a million times as is, but I’ve also made different variations of the main ingredients (zucchini, green chili’s and onion) and it ALWAYS turns out amazing! Our favorite is a breakfast version with hash browns, bacon, sausage, and lots of cheese! Once I had this recipe, I never made a quiche with crust again! The flavors are so great, I promise you will NOT miss a crust at all! I didn’t have a pan that seemed to fit the amount very well until I stumbled across my springform pan. To my surprise, it worked like a charm! It always comes out looking gorgeous and looks like a ton of work went into it! Excellent recipe! Thanks for sharing!!!Reply
Tara Ziegmont says
You've made my day. Thank you so much for your kind words. I'm so glad that you like it!
Reply
Mitzi Dedman says
This recipe is out of this world amazing !! I love ❤️ love love it !! I can’t wait to make it again !! Thank you !!Reply
Maryann says
Could I use self rising gluten free flour?
Reply
Tara Gerner says
I think it would still work but I'm not 100% sure.
Reply
Kate says
any chance you could tell me how many cups of zucchini it is? we have home grown zucchinis that are definitely not normal in size
Reply
Tara Gerner says
I would guess it's about 2-3 cups shredded.
Reply