Crustless Zucchini Quiche

Share the recipe

A few simple ingredients make this delicious crustless zucchini quiche for a tasty lunch or dinner. It's a great way to enjoy your summer zucchini.

This easy zucchini quiche is perfect for a low carb summer lunch or light dinner, this is great served with a side salad and a side of coleslaw. It can be enjoyed warm from the oven but is equally as delicious cold, when the flavours have developed.

How to make crustless zucchini quiche

A crustless quiche is as easy as making a frittata. You beat eggs and cream, add the filling with a dash of seasoning and bake!

The main challenges with this low carb quiche is ensuring that the excess water is removed from the shredded zucchini. If you don't do this the quiche will not be as firm as it should.

How to make ahead, store and reheat

• To Make Ahead - Prepare the zucchini ahead and store in your fridge in a sealed container.
• To Store - keep any leftovers in the fridge for up to 4 days, covered.
• Reheat - Zap in the microwave for a couple of minutes to reheat.

Recipe tips

Instead of shredding the zucchini, thinly slice the zucchini.

If you have any leftover quiche mixture, pour it into muffin cups and bake for 20 minutes.

Try other herbs or even cheeses. Basil or oregano would be a great herb substitute. Feta cheese would work too.

More zucchini recipes

Zucchini Frittata

Zucchini Grilled Cheese

Baked Zucchini Rings

Crustless Zucchini Quiche

Course: Main Course

Cuisine: Vegetarian

Keyword: zucchini recipes

Prep Time: 15 minutes

Cook Time: 40 minutes

Resting time: 10 minutes

Total Time: 1 hour 5 minutes

Servings: 8 slicecs

Calories: 199kcal

An easy zucchini and cheese crustless quiche

Print Recipe Pin Recipe

US Customary - Metric

Ingredients

• 2 cups zucchini, shredded about 1 large zucchini
• 6 medium eggs
• 3 green onions chopped
• 1/2 cup Parmesan, shredded vegetarian
• 1 1/2 cups Cheddar cheese, shredded
• 1 tablespoon thyme
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Place the shredded zucchini in a colander and sprinkle with salt. Sit for 10 minutes then rinse.
• Squeeze the excess water out (I use a cheese cloth but a strong paper towel will work).
• In a medium bowl, beat the eggs with the heavy cream.
• Add the zucchini, green onion, cheeses, thyme, salt and pepper.
• Pour the mixture into a greased 9 inch pie dish.
• Bake at 200C/400F degrees for 35-40 minutes until firm.
• Let stand for 5 minutes before serving.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1slice | Calories: 199kcal | Carbohydrates: 3g | Protein: 12g | Fat: 16g | Fiber: 1g

Tried this recipe?Mention @ketovegetarianrecipes or tag #ketovegetarianrecipes

This post may contain affiliate links. Please read my disclosure policy for more information.

You Might Like These Recipes

15 Keto Vegetarian Zucchini Recipes

This collection of keto vegetarian zucchini recipes shows how versatile and delicious it is. With 15 low carb recipes to Read more

Baked Keto Zucchini Ravioli

This keto ravioli recipe is made with zucchini and has a delicious mozzarella filling. Baked in a marinara sauce this Read more

Keto Zucchini Frittata

A light, yet filling keto frittata with zucchini, feta cheese and dill is a delicious summer choice for lunch. The Read more

Zucchini Grilled Cheese

This keto zucchini grilled cheese is a great breakfast, lunch or light meal to enjoy and easy to make too. Read more

Share the recipe