Keto Crustless Zucchini Quiche Recipe tastes rich and cheesy with tender zucchini and a custardy egg base that feels like comfort food in every bite. It works perfectly for low carb eaters, busy families, or anyone who needs a make-ahead breakfast or brunch in about 45 minutes total. I first tested this on a chaotic Monday morning with coffee in one hand and a whisk in the other, and it still turned out fantastic.
Why Make This Keto Crustless Zucchini Quiche Recipe at Home
This crustless zucchini quiche keeps carbs low while still giving you that classic quiche texture and flavor. You skip the fussy crust, save time, and still get a golden, cheesy top that looks brunch-worthy.
You control the ingredients, which means no mystery starches or hidden sugars. You can also tweak the cheese, veggies, and seasonings to match picky eaters or whatever sits in your fridge.
“This Keto Crustless Zucchini Quiche Recipe tastes like a fancy brunch cafe dish but comes together with simple ingredients and zero crust drama, so I make it every week. ★★★★★”
Ingredients You Need
Main ingredients
- Eggs
- Use large eggs.
- Pasture raised eggs give a richer color and flavor, but any fresh eggs work.
- Heavy cream
- Heavy whipping cream keeps the quiche ultra creamy and keto friendly.
- Avoid half and half or milk since they add more carbs and a thinner texture.
- Zucchini
- Use about 2 medium zucchini, grated or finely sliced.
- Pat the zucchini very dry with paper towels to avoid a watery quiche.
- You can use yellow squash in place of zucchini with the same method.
- Shredded cheese
- Cheddar, Gruyere, or a blend of cheddar and mozzarella all taste great.
- Buy a block and shred it yourself to avoid added starches in pre-shredded cheese.
- Use about 1 to 1½ cups, depending on how cheesy you like it.
- Onion or green onion
- A small yellow onion or a bunch of green onions adds flavor without many carbs.
- Dice the onion finely so it softens quickly.
- If you follow very strict keto, use green onion for slightly fewer carbs.
- Garlic
- Fresh minced garlic gives the best flavor.
- Garlic powder works in a pinch; use about ½ teaspoon.
- Oil or butter
- Use avocado oil, olive oil, or butter to sauté the vegetables.
- Butter adds great flavor but can brown faster, so watch the heat.
Seasonings
- Salt
- Black pepper
- Dried Italian seasoning or dried thyme
- Optional: pinch of red pepper flakes for a little heat
- Optional: a small pinch of nutmeg, which pairs nicely with eggs and cream
Optional add-ins
- Cooked bacon bits or crumbled sausage for extra protein
- A handful of baby spinach, chopped and sautéed with the zucchini
- A few tablespoons of grated Parmesan for extra savory flavor
- Fresh herbs like chives, parsley, or basil on top after baking
Equipment list
- 9 inch pie dish or 9 inch round baking dish
- Large mixing bowl
- Whisk
- Skillet for sautéing zucchini and onions
- Box grater or food processor with shredding blade for zucchini and cheese
- Paper towels or a clean kitchen towel to squeeze moisture from zucchini
- Measuring cups and spoons
- Oven mitts and a cooling rack or trivet
Tips & Mistakes
- Squeeze the zucchini very well so it does not release water and turn the quiche soggy.
- Pre cook the zucchini and onion to drive off moisture and build flavor.
- Cool the vegetables slightly before you add them to the egg mixture so the eggs do not start to cook too early.
- Grease the pie dish generously so slices release cleanly.
- Do not overbake; pull the quiche when the center still has a slight jiggle, since it continues to set as it cools.
- Let the quiche rest at least 10 to 15 minutes before slicing so it holds its shape.
- Use full fat dairy only, since lower fat options can curdle and taste watery.
- Taste the vegetable mixture and adjust salt before you add eggs, because seasoning distributes better that way.
- Avoid very watery add-ins like raw tomatoes; if you use them, seed and sauté them first.
- Cut leftovers only after the quiche cools completely, which keeps the slices neat and sturdy.
How to Make Keto Crustless Zucchini Quiche Recipe
Step 1: Prep the oven and pan
Preheat your oven to 350°F. Grease a 9 inch pie dish with butter or oil and coat the bottom and sides well. Set the dish aside while you prep the filling.
Step 2: Prep and drain the zucchini
Wash the zucchini and trim the ends. Grate the zucchini on the large holes of a box grater or use a food processor. Place the grated zucchini in a colander, sprinkle with a small pinch of salt, and let it sit 5 to 10 minutes.
After it rests, squeeze the zucchini in handfuls over the sink, then wrap it in paper towels or a clean kitchen towel. Squeeze again until you remove as much liquid as possible. This step keeps the quiche firm and not watery.
Step 3: Sauté the vegetables
Heat a skillet over medium heat and add a little butter or oil. Add the diced onion and cook until it turns soft and translucent, about 3 to 4 minutes. Add the garlic and cook 30 seconds, then stir in the squeezed zucchini.
Cook the zucchini mixture 4 to 6 minutes until it looks dry and lightly golden in spots. Season with a little salt, pepper, and Italian seasoning. Turn off the heat and let the mixture cool for a few minutes.
Step 4: Mix the egg custard
Crack the eggs into a large mixing bowl. Add the heavy cream, a pinch of salt, black pepper, and any extra seasonings like nutmeg or red pepper flakes. Whisk until the mixture looks smooth and slightly frothy.
Stir in most of the shredded cheese, saving a small handful for the top. Add the cooled zucchini and onion mixture to the bowl and stir until everything distributes evenly.
Step 5: Assemble in the baking dish
Pour the egg and zucchini mixture into the greased pie dish. Spread it out so the vegetables and cheese sit in an even layer. Sprinkle the remaining cheese over the top.
If you use cooked bacon or sausage, scatter it evenly across the top or fold it into the mixture before you pour it into the dish. Smooth the surface with a spatula.
Step 6: Bake
Place the pie dish on the middle rack of the oven. Bake for 30 to 40 minutes, depending on your oven and the depth of your dish. The edges should look puffed and golden, and the center should jiggle slightly when you nudge the dish.
If the top browns too quickly, tent a piece of foil loosely over the dish during the last 10 minutes. Check doneness by inserting a knife near the center; it should come out mostly clean with no runny egg.
Step 7: Cool and slice
Remove the quiche from the oven and place it on a cooling rack or trivet. Let it rest 10 to 15 minutes so the custard sets fully. Slice into wedges with a sharp knife.
Use a thin spatula to lift out slices. Serve warm, or let it cool completely if you plan to meal prep and reheat later.
Variations I’ve Tried
I swap cheddar for Gruyere and add a spoonful of Dijon mustard to the egg mixture for a French style twist. I also like a bacon, zucchini, and spinach version where I sauté chopped spinach with the zucchini and sprinkle crisp bacon on top. A Greek style version tastes great too, with feta, a few olives, and a pinch of oregano.
If you avoid dairy, you can use coconut cream and a dairy free cheese alternative, though the texture turns slightly different. For extra protein, I sometimes add diced cooked chicken sausage and reduce the cheese a bit. You can also bake the mixture in muffin tins for mini crustless quiches that pack perfectly into lunch boxes.
How to Serve Keto Crustless Zucchini Quiche Recipe
Serve this Keto Crustless Zucchini Quiche Recipe warm with a simple green salad and a squeeze of lemon over the greens. A side of sliced avocado or a small bowl of berries keeps the meal low carb and fresh. Kids often like it with a little salsa or sugar free ketchup on the side. Pair it with hot coffee, herbal tea, or a cold glass of unsweetened iced tea for a complete breakfast or brunch.
How to store
- Fridge: Let the quiche cool completely, then cover the dish tightly or transfer slices to airtight containers and keep in the refrigerator for up to 4 days.
- Freezer (whole): Cool fully, wrap the entire quiche in plastic wrap, then in foil, and freeze up to 2 months.
- Freezer (slices): Wrap individual slices in plastic wrap, place them in a freezer bag, and freeze up to 2 months.
- Reheating: Reheat slices in a 325°F oven or toaster oven for 10 to 15 minutes until hot, or microwave on medium power in 30 second bursts so the eggs stay tender and do not turn rubbery.
Keto Crustless Zucchini Quiche Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish generously with butter or oil, coating the bottom and sides well. Set aside.
- Wash the zucchini and trim the ends. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a colander, sprinkle lightly with a pinch of salt, and let sit for 5–10 minutes to draw out moisture.
- After resting, squeeze the zucchini in handfuls over the sink to remove liquid. Wrap the zucchini in paper towels or a clean kitchen towel and squeeze again until very dry. Set aside.
- Heat a skillet over medium heat and add the butter or oil. Add the finely diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds.
- Add the well-squeezed zucchini (and chopped spinach if using) to the skillet. Cook, stirring occasionally, for 4–6 minutes, until the mixture looks dry and lightly golden in spots. Season with some of the salt, black pepper, and Italian seasoning. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy whipping cream, remaining salt, black pepper, Italian seasoning, and optional red pepper flakes and nutmeg until smooth and slightly frothy.
- Stir most of the shredded cheese (and Parmesan if using) into the egg mixture, reserving a small handful of cheese for the top. Add the cooled zucchini and onion mixture and fold until evenly distributed. Fold in cooked bacon or sausage if using.
- Pour the egg and vegetable mixture into the prepared pie dish and spread it into an even layer. Sprinkle the reserved shredded cheese evenly over the top.
- Bake on the middle rack of the oven for 30–40 minutes, or until the edges are puffed and golden and the center still has a slight jiggle when gently shaken. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
- Remove the quiche from the oven and place on a cooling rack or trivet. Let rest for 10–15 minutes so the custard sets. Slice into wedges with a sharp knife, lift out with a thin spatula, and serve warm with fresh herbs sprinkled on top if desired.
Notes
Approximate per serving (1 of 8), using heavy cream, cheddar cheese, and no optional meats: 260–290 calories; fat 23–25 g; saturated fat 12–14 g; carbohydrates 4–5 g; fiber 1 g; sugars 3 g; protein 11–13 g; sodium 400–550 mg. Adding bacon, sausage, extra cheese, or dairy-free substitutes will change the values. These estimates are approximate and will vary based on brands, add-ins, and exact portion size.
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