This crustless zucchini quiche recipe is an easy way to feed a crowd, or act as a healthy make-ahead vegetable-packed breakfast, lunch, or light dinner. You’ll love the sunny flavor with tomatoes, fresh parsley, shallot, creamy mozzarella, and rich parmesan cheese. 

The crustless zucchini quiche in a baking dish with one slice removed.
Photo Credits: Miriam Novoa

With layers of fresh summer vegetables, this crustless zucchini quiche may feel a bit fancy, but it’s amazingly practical. It’s a perfect way to use up those forgotten veggies in the back of the fridge!

This easy recipe came about at the tail end of a long week when I’d run out of groceries except for a lone zucchini, tomato, and a handful of shallots. While classic quiches are a special treat, I didn’t feel like rolling out a crust. So I turned the zucchini and shallots into a crust of sorts, caramelizing them on the stove until they were sweet and slightly crisped.

Simply delicious! This crustless vegetable quiche is great for my low-carb, gluten-free, and vegetarian friends, and the recipe keeps well in the fridge all week.

Table of Contents
  1. Crustless Zucchini Quiche Ingredients 
  2. How to Make Crustless Zucchini Quiche
  3. What to Serve with Zucchini Quiche 
  4. How to Reheat Leftovers
  5. More Brunch Recipes to Feed a Crowd 
  6. Crustless Zucchini Quiche Recipe
Ingredients for crustless zucchini quiche including eggs, tomato, olive oil, zucchini, shallots, sweet spanish paprika, salt, black pepper, shredded mozzarella, grated parmesan, milk, baking powder, white whole wheat flour and fresh parsley.

Crustless Zucchini Quiche Ingredients 

The glorious thing about crustless zucchini quiche is that it’s easily a fridge-raid situation (same goes for other variations like mushroom quiche). The comments section has a wealth of genius swaps and substitutions. Here’s what I went for, along with suggestions for ways you can make this recipe your own: 

  • Tomato: Go for varieties that are firm and flavorful when ripe, like Roma. Avoid anything too watery as they may make the quiche soggy. Or substitute with sun-dried tomatoes.
  • Zucchini: Look for smooth, deeply green skin, which is a good indication of freshness. Credit to Susan in the comments, who had success substituting this with asparagus (though it’s not something I’ve tried myself).
  • Shallots: Give the zucchini “crust” a sweet and savory depth of flavor. Substitute with garlic, white onion, yellow onion, or leek.
  • Seasoning: Sweet Spanish paprika gives the quiche a very mild spice without dominating the zucchini’s delicate flavor. Kosher salt and black pepper perk everything up. 
  • Parsley: Adds freshness. Substitute with other tender green herbs, like mint, basil, cilantro, or dill.
  • Cheese: Mozzarella adds richness, while parmesan brings an umami quality. Feel free to swap in feta. 
  • Eggs are the base of the quiche. 
  • Milk: I like whole milk here as it adds a welcome richness. Feel free to use low-fat if you prefer.
  • Baking powder: Makes the quiche light and fluffy.
  • Flour: A little white whole wheat flour or all purpose flour adds structure to the crustless quiche. If you’re gluten free, Gaby in the comments substituted with a mix of rice and potato flour with success.
  • Extra virgin olive oil: Any high-quality extra virgin variety will work well. 
A slice of crustless zucchini quiche on a plate with a fork.

How to Make Crustless Zucchini Quiche

The cooked zucchini and shallots serve as the “crust” lining the bottom of my quiche dish. Still, I augmented the egg mixture with just a little bit of white wheat flour, so we still get a hearty quiche without the crust.

  • Get ready. Preheat the oven to 350°F. Lightly oil a 9-inch pie dish. Slice 1 medium tomato, 1 large zucchini, and 3 shallots into rounds. Chop enough parsley leaves and tender stems to get a packed 1/4 cup. 
  • Expel the tomatoes’ excess water. Arrange the sliced tomatoes on a paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
  • Meanwhile, soften the vegetables. In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering but not smoking. Add the zucchini and shallots. Season with 1/2 teaspoon paprika and a pinch of salt and pepper. Raise heat slightly and saute, tossing regularly, until everything is tender and beginning to brown.
  • Make the vegetable “crust.” Transfer the zucchini mixture to the prepared pie dish, pressing to spread across the bottom. Arrange the sliced tomatoes on top. Sprinkle evenly over top with 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan. The vegetables for the crustless zucchini quiche in being layered in a baking dish. Next to this is a plate with some sliced tomatoes.
  • Make the quiche filling. In a mixing bowl, whisk together 3 large eggs, 2/3 cup milk, 1/2 teaspoon paprika, 1/4 teaspoon baking powder, 1/2 cup flour, and 1/4 cup chopped parsley. Pour the egg mixture into the pie dish on top of the cheese.The unbaked quiche mixture in a baking dish.
  • Bake. Bake in the hot oven until the egg mixture is well set, about 30 minutes. Remove from oven and wait 5 to 7 minutes. (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)  Slice and enjoy!A slice of crustless zucchini quiche on a plate with a fork next to a cup of tea.

What to Serve with Zucchini Quiche 

I like to serve this zucchini quiche with a bright, flavor-packed Mediterranean salad or two. My first choice here is Balela salad because it is a more substantial salad with loads of chickpeas. Fattoush salad and Tabouli are two more hearty yet fresh salad recipes.

How to Reheat Leftovers

  • In the oven: Wrap the slices individually in foil and heat in a 300°F oven until warmed through.
  • In the microwave: Heat on low for 30 seconds or so (without the foil).

More Brunch Recipes to Feed a Crowd 

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4.87 from 15 votes

Crustless Zucchini Quiche

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A slice of crustless zucchini quiche on a plate with a fork.
Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots. Perfect for breakfast, lunch, or a light dinner.
Prep – 10 minutes
Cook – 35 minutes
Total – 45 minutes
Cuisine:
French/Mediterranean
Serves – 8 slices
Course:
Entree

Ingredients
  

  • 1 medium tomato, sliced into thin rounds
  • Extra virgin olive oil
  • 1 large zucchini, sliced into rounds
  • 3 shallots, sliced into rounds
  • 1 teaspoon sweet Spanish paprika (divided)
  • Kosher salt
  • Black pepper
  • 1/2 cup shredded mozzarella
  • 2 tablespoons grated Parmesan
  • 3 large eggs, beaten
  • 2/3 cup milk
  • 1/4 teaspoons baking powder
  • 1/2 cup white whole wheat flour or all purpose flour, sifted
  • Packed 1/4 cup chopped parsley

Instructions
 

  • Get ready. Preheat the oven to 350°F. Lightly oil a 9-inch pie dish.
  • Expel the tomatoes’ excess water. Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
  • Meanwhile, soften the vegetables. In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering but not smoking. Add the zucchini and shallots. Season half of the paprika and a pinch of salt and pepper. Raise heat slightly and saute, tossing regularly, until the vegetables are tender and beginning to brown.
  • Make the vegetable “crust.” Transfer the zucchini mixture to the prepared pie dish, pressing to spread across the bottom. Arrange the sliced tomatoes on top. Sprinkle the mozzarella and Parmesan evenly over top.
  • Make the quiche filling. In a mixing bowl, whisk together the eggs, milk, remaining paprika, baking powder, flour, and parsley. Pour the egg mixture into the pie dish on top of the cheese mixture.
  • Bake the quiche. Bake in the hot oven until the egg mixture is well set, about 30 minutes. Remove from oven and wait 5 to 7 minutes. (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.) Slice and enjoy!

Video

Notes

Nutrition

Calories: 102.8kcalCarbohydrates: 10gProtein: 6.5gFat: 4.4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.3gTrans Fat: 0.01gCholesterol: 70.4mgSodium: 116.3mgPotassium: 227.3mgFiber: 1.7gSugar: 2.9gVitamin A: 796.7IUVitamin C: 12.2mgCalcium: 107.7mgIron: 1mg
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*This post has recently been updated with new information for readers’ benefit.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.87 from 15 votes

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Comments

  1. ellen reynolds says:

    Girrrrrllll, did you go to cooking school or are you naturally blessed with culinary skills? This looks so dang delicious and will make it this weekend. Your recipe pics tantalize my taste buds every time. Hey, great cook and photographer! Hmmmph! Just kidding. You rock!

    1. Suzy says:

      Awww! Thank you, Ellen! No formal cooking school, but I have a lot of great cooking mentors in my family!

  2. Yvonne Dykstra says:

    I will probably try this recipe but was hoping to view the video. Sorry, it’s not showing up for me to click on to view. Am I missing it??

    1. Suzy says:

      The video is towards the bottom of the post, but some browsers prohibit pop ups and videos, so depending on your settings you may not be able to view the video. This is not something we can control on our end, sadly.

  3. Val says:

    5 stars
    Of all the quiche recipes I have made this is the ONLY one I’ve been told to make again. It’s that good!

    1. Suzy says:

      Awesome!!! 🙂

  4. Elsa says:

    OMG! This is so good! I couldn’t find shallots, so I used some yellow onion. It is supposed to be mellow. I also added some oregano (my husband’s favorite). It tasted great!
    I’m curious though, does it have to be refrigerated? It looks so pretty on my covered cake plate and it is yummy at room temp, but I don’t want to be unsafe.
    Thanks so much for all your scrumptious recopies!

    1. Suzy says:

      So glad to hear it, Elsa. I’m not sure I fully understand what you’re asking, but I’m assuming you mean the leftovers? If so, yes, leftovers need to be refrigerated.

  5. Sarina says:

    I just made this for dinner. It was absolutely amazing. I added a bit of thyme and used goat cheese instead of parmesan because I love the zucchini & goat cheese combo.
    Next time I will use parmesan. Thank you for the recipe! I love making quiches and I never imagined a crustless one could be so good.?

  6. Julia says:

    Appreciate & Love your delicious recipies.
    I have milk/lactose intolerance.
    What ingredient can i use instead to make
    your quiche?

  7. Meg Sbrocchi says:

    5 stars
    so quick and easy for a Sunday night dinner!!! delicious!! healthy!! just loved it, so simple!

    1. Suzy Karadsheh says:

      thank you, Meg! So glad you liked it!

  8. Sharon T. says:

    Another fantastic recipe! My husband and I have been cooking them together instead of the delivery meal kits.

    We added portobello to the zucchini and shallot mixture as we had some on hand and that gave an additional depth to the overall flavor.

    Funny enough, when we were done with the meal husband says, “I didn’t think I would like that but I loved it!” He makes me laugh.

  9. Geoff says:

    I’m looking forward to trying this!
    Just wondered what happens to the other half teaspoon of paprika?

    1. Suzy Karadsheh says:

      Awesome! And good catch re paprika…the remaining 1/2 tsp paprika goes in the egg mixture. Enjoy!

  10. Monique Joly says:

    can I use feta cheese instead of mozzarella?

    1. Suzy Karadsheh says:

      Sure, Monique! I think that would work

  11. Julieq says:

    Only 3 eggs for 8 servings? Can I make this with more eggs?

    1. Suzy Karadsheh says:

      You can add an egg, but you really don’t need to. There is flour and milk etc.

  12. Carol says:

    This looks wonderful, but do I have to add the flour?

  13. Sue says:

    Can this be made in a microwave

    1. Suzy Karadsheh says:

      I haven’t tried that, honestly.

  14. Katie | Healthy Seasonal Recipes says:

    5 stars
    I love to make quiche for breakfast, lunch or supper- they’re so versatile! And theincredients here are yummy in the summer! Thanks for sharing!

  15. Lindsay Cotter says:

    5 stars
    Oh how I love this! Such a delicious way to use up fresh veggies. Definitely a must make!

  16. Liz says:

    5 stars
    Gosh, this is perfect for breakfast, lunch or dinner!!! Simple and delicious!