Crustless Zucchini Quiche

This low carb Crustless Zucchini Quiche recipe is perfect for brunch all summer long! Layers of sautéed zucchini mix with a 3-cheese egg custard.


Zucchini Red Onion Garlic Olive Oil Eggs Heavy Cream

Ricotta Cheese Mozzarella Cheese Parmesan Cheese Pesto Sea Salt Black Pepper

Heat a skillet over medium heat. Add olive oil, garlic and chopped onion. Saute for about 7 minutes, until fragrant and translucent.


Add the zucchini slices into the skillet, and stir fry for another 5 minutes, until softened. Season with 1/2 teaspoon of salt and black pepper to taste.


In a large bowl, combine eggs with the heavy whipping cream, ricotta, mozzarella cheese, and 2 tablespoons of parmesan cheese, along with 1 teaspoon of sea salt and black pepper to taste. Whisk until smooth.


Add 2/3 of the zucchini mixture into the bottom of the pie plate, and form an even layer. Top the zucchini mixture with a little egg mixture and spoon over 2 tablespoons of pesto, swirling into the egg.


Add the rest of the egg mixture, then top with the remaining zucchini. Dollop and spread around the remaining 2 tablespoons of pesto and add a generous sprinkle of parmesan to the top.  Cover with foil tightly, and bake for 55 minutes.


No one will miss the crust in this summery zucchini quiche recipe! 3 cheeses and generous dollops of fresh basil pesto make this beyond delicious.