Crustless Zucchini Quiche

A pie plate with a zucchini quiche cut into wedges to serve.

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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. Make this for a special weekend brunch, or meal prep for the weekdays!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American, French

Servings: servings

Calories: 298kcal

Author: Michelle Miller

Equipment

Sharp Built-In Smart Convection Microwave Drawer Oven
Deep 9" Pie Plate or a 9x9 square dish
Parchment Paper

Ingredients

1 tablespoon extra virgin olive oil
1/2 cup red onion minced
2 cloves garlic minced
1 teaspoon sea salt divided
black pepper to taste
6 cups zucchini thinly sliced (about 2 medium zucchinis)
8 large eggs pastured eggs recommended
1/4 cup heavy whipping cream grass-fed recommended
1/2 cup ricotta cheese
1/2 cup mozzarella cheese shredded
1/4 cup parmesan cheese grated
1/4 cup basil pesto homemade recommended

Instructions

Line a deep 9-inch pie plate with parchment paper and set aside. Preheat oven to 350º F.
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 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, whisk the eggs. Add 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. Sprinkle the top with the remaining pesto and parmesan cheese.
Cover with foil tightly, and bake for 55 minutes. Remove foil, and continue to bake for an additional 10 minutes, until lightly browned and fully set in the center. Allow to cool for at least 10 minute prior to slicing and serving.

Video

Notes

How to Store Leftover Zucchini Quiche

After the zucchini quiche has fully cooled, wrap the pie plate tightly with plastic wrap or foil. Store in the refrigerator for up to 5 days.

This quiche recipe freezes well! Add slices of cooled quiche to an air tight container, and freeze for up to 3 months. Allow to thaw at room temperature prior to reheating.

Reheat this quiche by adding it to a 400º preheated oven, covered with foil, for 15 minutes.

Tips and Variations

Lower the Calories: If this quiche is too rich for you, substitute an unflavored and unsweetened almond milk for the heavy cream, and reduce the amounts of the 3 cheeses by half.

Make this Dairy Free: Omit the heavy whipping cream and the cheese. Use a dairy-free pesto (or omit the parmesan cheese in my Basil Walnut Pesto recipe). Add 1/4 cup of unsweetened/unflavored almond milk and 1/4 cup of coconut milk (the full fat kind, not the beverage) into the egg mixture.

Other Cheeses: Use your favorite cheeses in this recipe! We love cheddar in place of the mozzarella and parmesan. Use swiss, pepperjack, or goat cheese in this recipe, but I recommend leaving the ricotta in the recipe for the creamiest texture.

Crustless Spinach Quiche: Follow this recipe exactly, except omit the zucchini and add 12 cups of fresh spinach instead. Lightly saute the spinach (quickly, don't fully steam the spinach) with onions and garlic and then add it to the pan similarly to adding the zucchini mixture.

Nutrition