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GET IT NOWMy Zucchini Quiche Recipe Tastes Like Summer In Every Bite
This zucchini quiche recipe came about one summer morning when I had way too much zucchini in the fridge and no desire to mess with a crust. I sliced it up, added eggs, cheese, a few seasonings, and hoped for the best, and wow, it turned out better than I imagined. It reminds me a little of my crustless caprese quiche, but with zucchini taking the spotlight. Light, fluffy, full of flavor, and honestly, one of the easiest things I’ve ever baked. Here’s why I keep making it on repeat:
- Crustless simplicity – I made this one crustless to keep it easy, but if you’re in the mood for a crust, go for it. I like using my almond flour pie crust or coconut flour pie crust. Just parbake it first and slightly reduce the eggs and cream so the filling fits.
- Quick prep – I can throw this together in about 10 minutes, which is great when I want something homemade without spending forever in the kitchen.
- Perfect summer dish any time of day – I usually make it for breakfast with air fryer bacon or coconut yogurt, but the summer flavors it work just as well for an easy lunch or dinner.
Make this zucchini quiche with me and see why it’s a favorite at my house!
Ingredients & Substitutions
Here I explain the best ingredients for my crustless zucchini quiche recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – Room temp eggs mix in more smoothly, but if you want to lighten it up, you can swap in egg whites. About 14 will replace the 7 whole eggs.
- Veggies – I used zucchini and yellow onion, but you can totally mix it up with mushrooms, spinach (just thaw and squeeze if frozen), yellow squash, or bell peppers. Just make sure whatever you use is cooked and not too watery.
- Garlic – I used fresh garlic for the best flavor, but 2 teaspons jarred garlic works great if that’s what you have. I’ve even used a teaspoon of garlic powder in a pinch.
- Heavy Cream – I like the richness of cream, but half and half, almond milk, or hemp milk all work. Use whatever you have on hand.
- Cheese – I did a mix of cheddar and mozzarella, but you can swap in parmesan, Swiss, or anything else you love. Just make sure it melts well.
- Seasonings – I kept it simple with dried basil, salt, and pepper. You can also use Italian seasoning or dried oregano if that’s what you have. Fresh herbs work too — just use about three times as much.
- Olive Oil – For cooking the veggies! Avocado oil is another go-to for me.
- Optional Meat – I kept it vegetarian, but if you’ve got cooked bacon, sausage, ground beef, ham, or even some chopped salami or prosciutto, throw it in. This recipe is super flexible.
My Basic Formula For Any Zucchini Quiche
I used zucchini, onion, and two kinds of cheese for this zucchini quiche, but it’s super flexible and easy to make your own with whatever’s in the fridge. Here’s the basic formula I follow so you can mix and match your way:
- 7-8 large eggs
- 1/3 cup cream (or any milk you like)
- 1 1/2 to 2 cups cooked veggies (I used zucchini and onion, but mushrooms, spinach, or bell peppers work too)
- 2/3 cup shredded cheese (I did cheddar and mozzarella, but anything melty is fair game)
- 1/2 tsp salt, 1/4 tsp pepper, plus herbs (I used dried basil)
- Optional: 1/2 to 1 cup cooked meat (bacon, sausage, ham — use what you’ve got)
How To Make Zucchini Quiche
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sauté the onions. Heat a bit of the oil in a skillet and cook the onions until they’re nice and soft.
- Cook the zucchini. Add the zucchini and basil, turn up the heat a bit, and cook until the zucchini softens and starts to brown. Then, make a little space in the pan, toss in the garlic, and cook until it smells amazing.
- Layer the veggies and cheese. Spread half the veggie mix into your pie pan, sprinkle on some cheese, then layer the rest of the veggies and the rest of the cheese on top.
- Mix the egg filling. Whisk the eggs, cream, salt, and pepper in a bowl, then pour the mixture evenly over the veggies and cheese.
- Bake the zucchini quiche. Pop it in the oven and bake until it’s set in the center. I like to let it cool for a few minutes before digging in!
My Recipe Tips
- Let the zucchini sit in the pan for a bit so it gets that nice golden color. I used to stir constantly, but letting it brown gives way more flavor.
- I always cook my veggies and any meats before adding them. It helps with texture and keeps the quiche from getting watery.
- I used a round pie dish to give it that classic quiche look, but an 8×8″ square pan works just as well. The cook time stays the same either way.
- If your pie dish is really full, place it on a sheet pan just in case it bubbles over. I’ve definitely learned that one the hard way.
- Baking time can vary depending on your pan. I like to check early, and when the center is just set but still a little jiggly, it’s ready. A knife in the middle should come out clean. Overbaking makes it rubbery, so I keep a close eye on it.
Zucchini Quiche (Easy)
This easy zucchini quiche recipe is loaded with tender zucchini, melty cheese, and herbs. Just 10 minutes to prep and perfect for summer!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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Heat the oil in a large skillet over medium heat. Add the onions. Cook for about 5 minutes, until translucent.
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Add the zucchini slices and season with dried basil. Increase heat to medium-high. Cook zucchini for about 5 minutes, stirring occasionally but not constantly, until soft and starting to brown.
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Make a well in the middle and add the minced garlic (add more oil if necessary). Saute for about 1 minute, until fragrant, then stir the garlic into the zucchini and onions.
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Transfer half of the zucchini mixture to the bottom of a 9 inch (23 cm) round pie pan (or an 8×8 inch square baking pan). Sprinkle half of both cheeses over the zucchini. Top with the remaining zucchini and then the remaining cheeses.
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In a large bowl, whisk together the eggs, cream, sea salt, and black pepper. Pour the egg mixture into the pan over the zucchini.
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Bake for 30-35 minutes, until set.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/6 of entire quiche
- Tips: Check out my recipe tips above to help you get the best flavor, perfect texture, and a zucchini quiche that bakes up just right every time.
- Serving ideas: See my serving ideas below for easy sides that pair perfectly with zucchini quiche, whether you’re making breakfast or a full brunch spread.
- Store: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Meal prep: I like to sauté the veggies ahead of time, then just mix and bake when I’m ready.
- Reheat: Microwave slices or pop the whole quiche in the oven at 350 degrees F until warmed through.
- Freeze: Let it cool completely, wrap it tight, and freeze for up to 3 months. Thaw in the fridge overnight and reheat like usual.
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Zucchini Quiche
Serving Ideas
If you’re putting together a brunch spread, here are some of my favorite things to serve with this zucchini quiche recipe to keep it simple but delicious:
- Breakfast meats – I usually serve zucchini quiche with a side of crispy oven bacon, but turkey bacon or sausage work great too.
- Sweet breads – For a sweet and savory combo, I love pairing it with my healthy breakfast muffins or a slice of banana bread.
- Salads – A fresh salad balances it out perfectly. Lately I’ve been into cucumber tomato salad, but my strawberry spinach salad would be perfect for this summer dish.
24 Comments
Gretchen
0So delicious 😋 😋!!! Having for dinner tonight
Wholesome Yum D
0Gretchen, that’s wonderful to hear! Enjoy your dinner! 🙂
Melodie
0We made it this morning for breakfast and it was so good! It will be one of our favorites for a long time.
Wholesome Yum D
0I love hearing that, Melodie! I’m so glad it turned out to be a new favorite for you, that makes me so happy.
Carol schaefer
0Can you make this quiche ahead and bake in the morning
Maya | Wholesome Yum
0Hi Carol, Yes, absolutely! Let me know what you think when you make it.
Rita
0About how many cups of zucchini? I have a large one & will be using a part for this recipe
Maya | Wholesome Yum
0Hi Rita, I didn’t measure the zucchini in cups, but 2 medium zucchini is approximately 10-12 ounces total. Hope this helps!
Rita O’Dwyer
0This sounds delicious, but since I have multiple cardiac issues, I was wondering if you could use milk instead of the higher fat options. I’d live to try, but I really have to avoid fat.
Maya | Wholesome Yum
0Hi Rita, Yes, you can use milk if that fits your needs better.
Patti
0So easy to make my hubby loved it! Great light summer dinner with home fries in the air fryer. Perfect family breakfast. Thanks for a great recipe. Some many variations I can make love it!!
Cindy
0I absolutely loved this, including the tips and tricks! I added some small broccoli florets as well. Will make again thank you!
Julie Miller
0We really like this recipe! It cooked up well. I’m wondering if it would work to double the recipe and cook in a 9 X 13 glass casserole dish? It is so good, I’d like leftovers!
Wholesome Yum D
0Hi Julie, Yes, that should work.
Linda
0This was very good quiche! I didn’t have any mozzarella so it was all cheddar and I didn’t have anything but milk in the house. It was still amazing. Can’t imagine what it will taste like with heavy cream or half n half. This is a keeper!
Heather Mussara
0So delicious! Quick & easy and the whole family loved it.
DENNIS ALEBRANDE
0Quick easy taste delicious carb friendly what more do you need…
Lisa Hill
0I made this with the crust. My husband who is not following keto also loved it!
I used minced garlic instead of fresh. It was delicious.
Katy
0What temp do you bake it on and for how long?
Wholesome Yum D
0Hi Katy, Bake at 350 for 30-35 minutes. You can find the full instructions in the recipe card.
Kristyn
0This has everything I love about quiche! It’s cheesy, flavorful, hearty, & easy!! Great for breakfast, lunch, or dinner!
Jessica
0Incredible! I had zucchini I wanted to use up and this turned out perfectly for a hearty meal. Thank you!
Shari H
0I make this all the time, it’s my favorite!! Perfect for meal prep!
Mackenzie
0I made this for brunch and it was a big hit.