This rich, herby zucchini quiche will delight your tastebuds with its addicting zucchini-and-goat-cheese combo.
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A Lot of Zucchini Means A Lot of Quiche
You know how pumped I get about my garden harvests– and this time of year, all I can think about are my gorgeous little zucchini plant-babies.
Because, every year, I plant way, way, too many. Don’t most of us?! The seed package says to sow extra, so we do. It says they won’t all grow, but they do. So each of us are left with enough zucchini to feed the neighborhood. This year, I’ve got TEN (!!) zucchini plants. And I’m emotionally invested. I can’t thin them out. The horror. They’re *perfect* and they could never do anything wrong.
So, as a way of honoring them, I use them in my favorite recipes, such as this zucchini quiche. This recipe attains that delicate balance of cheese-to-egg-to-veggie ratio that feels healthy yet is incredibly indulgent and decadent.
Hope this creamy, cheesy dish makes your mornings more delicious! 👩🌾 – Linds
Important Ingredient Notes
- Zucchini. I like to julienne them into small discs but you can also slice them into strips (see my zucchini noodles guide for more slicing options). Just make sure they’re 1/4″ thick for the best texture.
- Lemon zest. Make sure to zest only the peel, and skip the bitter, white pith.
- Goat cheese. You can use any cheese you prefer–but goat cheese gives this keto quiche an amazing flavor.
- Parmesan creates a bit of a crust on top.
- The crust. I’m going crustless here, but if you want a crust, add it in, no adjustments necessary. If you’re looking for a keto breakfast, check out my incredibly buttery + perfect keto pie crust (made with almond flour).
Cooking Tips + Tricks
How do you tell if quiche is done? The center should be completely cooked through. You’ll want to peel the top layer of zucchini up to make sure the eggs are set underneath. Know that the edges of your crustless zucchini quiche will brown and cook faster.
Sweating the zucchini is important, don’t skip this step! This helps the zucchini release most of its liquid, which would otherwise water down the crustless zucchini quiche.
Mandoline for the win! Using a mandoline ensures thin and even slices. If you don’t have one, a y-peeler works too. In a pinch, you can use a knife just aim for even, 1/4″ slices. This is my favorite tool for slicing zucchini when you want even slices (think lasagna noodles to nacho chips).
Use a pie pan, not a tart pan (the one with a removable bottom)– it doesn’t work when you skip the crust!
- Want to sneak in more veggies? Go for it! Be sure to saute them first to mellow out their flavors and release their excess liquid. The flavors of this zucchini quiche merge well with my spinach quiche or mushroom quiche.
- Add bacon or pancetta. If making a zucchini quiche with bacon, be sure to crisp and crumble before adding.
- Turn these into egg muffins, by pouring your zucchini quiche into a greased muffin tin pan.
- Swap the cheese–feta, cheddar, or mozzarella would all be delicious.
- Less cream/cheese? Sounds like a frittata would be a better fit. And I’ve got a mushroom frittata and spinach frittata you’ll love.
More Zucchini Recipes
Zucchini QuichePrint Recipe Pin Recipe
- 3-4 Zucchinis sliced 1/4" thick (note 1) (we'll use 4 cups)
- 6 Eggs large
- 1 Cup Heavy Cream
- 1 Teaspoon Kosher Salt plus more to sweat the zucchini
- 1/2 Teaspoon Pepper
- 1 Lemon Zest
- 1 Tablespoon Thyme chopped
- 4 Ounces Goat Cheese crumbled
- 2 tablespoons parmesan
- Prep. Preheat oven to 375 F and grease a 9" pie pan.
- Sweat. Toss zucchini (4 cups), if you have extra, toss or save for another recipe) in a colander and sprinkle heavily with salt. Toss to coat. Allow zucchini to sweat for 15 minutes. Then give your slices a rinse and use paper towels to dab dry.
- Combine. Whisk eggs (6 large), heavy cream (1 cup), salt (1 teaspoon), pepper (1/2 teaspoon), lemon zest (1), and chopped thyme (1 tablespoon). Stir in goat cheese (4 ounces), and 3 cups of zucchini.
- Assemble + bake. Pour into the prepared pie pan. Layer the remaining cup of zucchini on top, overlapping the slices slightly. Sprinkle parmesan (2 tablespoons) over the zucchini slices. Bake in the oven for 50-60 minutes, or until the center (under the zucchini) is firm and the edges begin to brown. Allow quiche to cool before slicing, and enjoy!
Fans Also Made These Low Carb Recipes:
- Zucchini slices - the easiest way to get a consistent slice is with a julienne. For the best texture, make sure your slices are 1/4" thick.
- Want to use a pie crust? Add it in--just keep in mind the crust will cook faster than the quiche, so you may want to add a foil collar.
- Want a keto pie crust? Check out my buttery, flaky low carb pie crust.
- Nutritional information is based on 1 slice if you cut the quiche into 8 slices: