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Crustless Zucchini Quiche

A slice of crustless zucchini quiche on a white plate, showing creamy layers of egg, cheese, and zucchini, garnished with chopped parsley.
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This crustless zucchini quiche is a fluffy, cheesy, and easy-to-make dish that forms its own magic crust during baking—perfect for a healthy brunch, lunch, or light dinner.

Ingredients

Scale
  • 1 onion, sliced thinly
  • 1 tablespoon butter
  • 1½ medium zucchini (or 2 small), sliced and halved
  • 3 cloves garlic, crushed
  • 1½ teaspoons dried herbs (basil, oregano, dill or Italian mix)
  • 1 cup sharp cheddar cheese, grated
  • ½ cup ricotta cheese (or feta)
  • ½ cup self-raising flour (or flour + ¾ tsp baking powder)
  • 1½ cups milk
  • 4 large eggs, lightly whisked
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Melt the butter in a large pan and sauté onions for 5–10 minutes until caramelized.
  2. Add zucchini, garlic, and herbs to the pan. Cook for another 5–7 minutes. Season with salt and pepper.
  3. Preheat the oven to 375°F (190°C). Grease a 9.5-inch quiche dish with butter or spray oil.
  4. Layer half of the zucchini mixture, cheddar, and ricotta into the dish. Repeat with the remaining half.
  5. Whisk the flour and eggs, then gradually add milk to form a smooth custard. Season with salt and pepper.
  6. Pour the custard evenly over the vegetables and cheese in the dish.
  7. Bake for 30–35 minutes until golden and puffed with no raw egg in the center.
  8. Let it rest for 10–15 minutes before slicing and serving.

Notes

  • Let the quiche sit 30 minutes before baking for a better crust.
  • Use an air fryer or oven to reheat for crispiness.
  • Store leftovers in an airtight container up to 3–4 days or freeze slices for up to 2 months.
  • For a Greek twist, substitute ricotta with feta and add lemon zest.
  • Customize with bacon, ham, or other vegetables like broccoli or asparagus.

Nutrition

Find it online: https://recipeeasily.com/crustless-zucchini-quiche-recipe/