A CRUSTLESS QUICHE YOU’LL MAKE ALL SUMMER LONG!
This delicious crustless quiche is layered with fresh summer flavor, from a garlicky zucchini blend to a generous topping of fresh basil pesto.
With so much flavor, no one will miss the crust! Plus, no crust means this comes together so much faster than a standard recipe.
Serve it for weekend brunches, or meal prep it for a quick breakfast, light lunch, or light dinner throughout the week!
Why this is a MUST-MAKE:
- A CRUSTLESS Quiche means it’s easier to make – this comes together in less than 20 minutes of hands-on time! Plus, it’s easily gluten free.
- It uses the BEST summer flavors – zucchini and pesto!
- It’s low in carbs (8 grams with 2 grams of fiber) and high in protein (17 grams per slice!)
- Eggs are a nutritional powerhouse! They have all essential amino acids, as well as B vitamins, choline, and Vitamin D.
In the summer, I don’t love turning on my oven and warming up the house more than necessary. My Sharp Built-In Smart Convection Microwave Drawer Oven saves the day!
Not only is this the most attractive microwave I have ever had, it is multi-functional. It’s perfect for smaller sheet pans or baking dishes and for making this quiche recipe.
WHAT YOU’LL NEED
- Zucchini (about 2 medium zucchini, sliced with a slicer blade in a food processor or thinly sliced with a sharp knife)
- Red Onion
- Garlic
- Olive Oil
- Eggs (I recommend pastured eggs, if possible!)
- Heavy Cream (or milk of choice)
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Pesto (Try this Basil Walnut Pesto or a peppery Arugula Basil Pesto)
- Sea Salt
- Black Pepper
Helpful Kitchen Tools
- Deep 9″ Pie Plate , a large tart pan or a 9×9 square baking dish also work!
- Parchment Paper (this helps easily pull slices out of the pan without using a ton of cooking spray)
HOW TO MAKE A CRUSTLESS ZUCCHINI QUICHE
Step 1: Line a deep 9-inch pie plate with parchment paper and set aside. Preheat oven to 350º F.
Step 2: Heat a skillet over medium heat. Add olive oil, garlic and chopped onion. Sauté for about 7 minutes, until fragrant and translucent.
Step 3: 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.
Step 4: 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.
Step 5: Add 2/3 of the zucchini mixture into the bottom of the pie plate, and form an even layer.
Step 6: Top the zucchini mixture with a little egg mixture and spoon over 2 tablespoons of pesto, swirling into the egg.
Step 7: 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.
Step 8: 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.
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. (Or add individual pieces to an airtight container).
This simple zucchini 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.
My favorite way to enjoy this leftover is to serve it cold with a fresh green salad!
TIPS AND VARIATIONS FOR THIS CRUSTLESS ZUCCHINI PIE
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.
No Pesto? If you don’t have pesto or the time to make it, sub whatever fresh herbs you have on hand. Chopped basil, Italian parsley and oregano are all delicious with egg dishes.
Add a crust: Mix it up if you prefer a quiche with a crust! Use your favorite pie crust recipe or my almond flour pie crust as the base. Be sure to protect the crust with foil if using the almond flour pie crust.
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.
Add more Protein: Add dice
Other Cheeses: Use your favorite cheeses in this great 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: A delicious way to mix up this crustless quiche recipe is to use another veggie. 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.
THE BEST ZUCCHINI RECIPES FOR SUMMER
Made by our Sharp Chef Michelle, blogger for Sunkissed Kitchen, who provided us with this yummy recipe made to perfection.
- Zucchini and Corn Fritters
- Zucchini and Sweet Corn Pie
- Zucchini Salmon Patties
- Grilled Zucchini Pizza Boats
- Low Carb Zucchini Bread
Crustless Zucchini Quiche
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
Nutrition
- 298 Calories
- 8g Carbohydrates
- 281mg Cholesterol
- 22g Fat
- 2g Fiber
- 17g Protein
- 9g Saturated fat
- 735mg Sodium
- 5g Sugar
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.
