Herb-Infused Crustless Zucchini Quiche

Here’s my go-to crustless zucchini quiche recipe, perfect for using up those garden zucchini that seem to multiply overnight. It’s cheesy, light, and comes together without any fussy crust-making.

This quiche has become my weekly dinner solution during summer when zucchini is everywhere. I often make an extra one to have for lunch the next day. Who doesn’t love having a ready-made meal waiting in the fridge?

What Kind of Zucchini Should I Use?

When shopping for zucchini for your quiche, look for small to medium-sized ones that are about 6-8 inches long – these tend to be more tender and have smaller seeds than their larger counterparts. The skin should be firm and bright green without any soft spots or blemishes. You’ll want to avoid the jumbo zucchini you might find at the end of summer, as these can be woody and have large seeds that could make your quiche watery. When slicing your zucchini, try to keep the rounds consistent in thickness (about 1/4 inch) so they’ll cook evenly in your quiche.

Options for Substitutions

This quiche recipe is pretty adaptable and works well with several substitutions:

• Ghee/avocado oil: You can use any neutral cooking oil like olive oil, coconut oil, or regular butter if you don’t need it to be dairy-free.
• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. You could also use thinly sliced eggplant or bell peppers, just make sure to remove excess moisture.
• Baby spinach: Feel free to swap with other leafy greens like Swiss chard, kale (remove stems), or arugula. If using heartier greens, cook them a bit longer than you would spinach.
• Small tomatoes: Any type of tomato works here – regular tomatoes (seeded and diced), sun-dried tomatoes (chopped), or even roasted red peppers as a non-tomato option.
• Fresh basil: Dried basil works in a pinch (use 1 teaspoon instead of 1 tablespoon), or try other fresh herbs like oregano, thyme, or parsley.
• Dairy-free milk: Any milk works well – almond, soy, oat, or regular dairy milk. Just avoid strongly flavored options like coconut milk that might change the taste.
• Eggs: The eggs are essential for this recipe and can’t be substituted as they’re the main structure of the quiche.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a crustless quiche is dealing with excess moisture, especially from water-rich vegetables like zucchini – to prevent a soggy quiche, make sure to salt your zucchini slices and let them drain on paper towels for 15-20 minutes before cooking.

Another common mistake is overcrowding the pan with vegetables, which can lead to steaming instead of proper browning – work in batches when sautéing your zucchini, onions, and spinach to ensure each vegetable gets enough space to release its moisture and develop flavor.

Temperature control is crucial – baking your quiche at too high a temperature can cause the eggs to puff up dramatically and then sink, creating an uneven texture, so stick to 350°F and look for slightly jiggly center that will set as it cools.

For the best results, let your quiche rest for 10-15 minutes after baking, which allows it to set properly and makes it easier to slice cleanly.

What to Serve With Zucchini Quiche?

This light and veggie-packed quiche pairs perfectly with simple sides that complement its Mediterranean flavors. A mixed green salad dressed with a light vinaigrette makes for an easy and fresh accompaniment. If you’re serving this for brunch, add some crispy roasted breakfast potatoes or sweet potato hash on the side for a more filling meal. For dinner, I like to serve it with a chunk of crusty bread and maybe some fresh fruit – especially during summer when berries and melons are at their peak. The great thing about this quiche is that it’s already loaded with vegetables, so you don’t need to go overboard with the sides!

Storage Instructions

Keep Fresh: This crustless zucchini quiche is perfect for meal prep! Place any leftover quiche in an airtight container and keep it in the fridge for up to 4 days. I like to cut it into individual portions before storing – it makes grabbing a quick breakfast or lunch super easy.

Freeze: Good news – this quiche freezes really well! Let it cool completely, then wrap individual pieces in plastic wrap and aluminum foil, or place them in freezer-safe containers. It’ll stay good in the freezer for up to 3 months. Just remember to label it with the date!

Warm Up: When you’re ready to eat your refrigerated quiche, you can enjoy it cold or warm it up in the microwave for about 30-45 seconds per slice. For frozen quiche, thaw overnight in the fridge, then heat in the microwave, or pop it in a 350°F oven for about 10-15 minutes until heated through.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 30-35 g

Ingredients

• 2 tbsp ghee or avocado oil, divided
• 2 small zucchini, cut into thin coins
• 1/2 small onion, diced
• 2 cloves garlic, finely chopped
• 3 cups baby spinach leaves
• 1 1/4 cups small tomatoes, thinly sliced
• 1 tbsp chopped fresh basil, plus extra for garnish
• 8 eggs
• 1/4 cup plant-based milk
• 1/2 tsp salt
• Freshly ground black pepper, to taste

Step 1: Prepare the Quiche Pan and Preheat Oven

• 2 tbsp ghee or avocado oil, divided

Preheat your oven to 350°F (175°C).

Coat a pie dish or quiche pan liberally with ghee or avocado oil to prevent sticking.

This step ensures your quiche won’t stick and will be easy to serve once baked.

Step 2: Sauté the Zucchini

• 1 tbsp ghee or avocado oil (from 2 tbsp total)
• 2 small zucchini, cut into thin coins

Heat 1 tablespoon of ghee or avocado oil in a large skillet over medium-high heat.

Arrange the zucchini coins in a single layer in the skillet and cook until they start to brown, about 2-3 minutes.

Flip and allow the other side to brown as well.

Remove the browned zucchini rounds from the pan and set aside.

Step 3: Cook the Onion, Garlic, and Wilt the Spinach

• 1 tbsp ghee or avocado oil (remaining from 2 tbsp total)
• 1/2 small onion, diced
• 2 cloves garlic, finely chopped
• 3 cups baby spinach leaves

Lower the heat to medium and add the remaining 1 tablespoon of ghee or avocado oil to the skillet.

Sauté the diced onion until translucent and beginning to brown, about 3-4 minutes.

Add the finely chopped garlic and cook for one minute, being careful not to burn it.

Add the baby spinach leaves and stir until just wilted, then remove from heat.

Step 4: Assemble the Quiche Layers

• onion/spinach mixture from Step 3
• cooked zucchini rounds from Step 2
• 1 1/4 cups small tomatoes, thinly sliced
• 1 tbsp chopped fresh basil

Spread the cooked onion, garlic, and spinach mixture evenly in the bottom of the greased quiche pan from Step 1.

Layer most of the cooked zucchini rounds (from Step 2) and most of the tomato slices over the mixture, reserving a handful of each for the top.

Sprinkle chopped fresh basil evenly over the layered vegetables.

Step 5: Prepare and Add the Egg Mixture

• 8 eggs
• 1/4 cup plant-based milk
• 1/2 tsp salt
• freshly ground black pepper, to taste
• reserved zucchini rounds from Step 2
• reserved tomato slices from Step 4

In a large bowl, whisk together the eggs, plant-based milk, salt, and freshly ground black pepper until smooth and fully combined.

Pour the egg mixture gently over the vegetables in the quiche pan, letting it settle into the fillings.

Top with the reserved zucchini rounds and tomato slices for a beautiful presentation.

I like to give the pan a gentle shake to make sure the egg mixture settles evenly.

Step 6: Bake and Garnish the Quiche

Place the assembled quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.

Cool the quiche slightly before cutting into wedges.

Garnish with extra fresh basil before serving for a burst of herbal aroma.