Crustless Zucchini Quiche

This Crustless Zucchini Quiche is all about simplicity and flavor, with layers of tender zucchini and and rich cheese. I like to serve this vegetarian meal once it has cooled down, with a fresh salad or as a savory appetizer. With its golden, cheesy top, this low-carb quiche is a fantastic option for brunch or a quick dinner on a busy night. I’m sure that once your guests take a bite, they’ll want it on the menu every week.

Growing up in a French family means that quiche has always been a recurring dish, at least once a week. What’s great about this savory pie is that there’s an infinite variety of fillings you can choose from. It’s incredibly satisfying and complete, plus it’s a great recipe for meal prep. Despite this, sometimes I prefer to eat low-carb meals, depending on what I’ve had during the day, and a Crustless Zucchini Quiche is the perfect option. Additionally, the ingredients are basic, and it is extremely easy to prepare using just a large bowl. For me, quiches are the ultimate shared meal—an excellent alternative to satisfy all tastes.

Quiche originates from the region of Lorraine, previously a medieval German territory and now located in northeastern France. The word “quiche” comes from “kuchen”, which means “cake”. The classic Quiche Lorraine includes cream, eggs, cheese and lardons. In the 20th century, this savory pie gained popularity in the U.S., where it became a must-have for brunch and potlucks because of the option to serve it hot or cold. There are multiple versions for those following a vegetarian, vegan, or low-carb diet, such as this Crustless Zucchini Quiche.

You can store the Crustless Zucchini Quiche in the refrigerator for 3 to 5 days. To do this, it’s important to allow the savory pie to cool before refrigerating to prevent it from becoming soggy. Additionally, place the quiche in an airtight container or wrap it in plastic wrap or aluminium foil to keep it from absorbing other odors in the fridge. If you need to store it for a longer period, you can consider freezing it for up to 2 to 3 months.

Ingredients for a soft crustless quiche

• Zucchini: they have a slightly sweet flavor that blends well with cheeses and the other ingredients in the mixture. Once cooked, zucchini incorporates moisture, helping to create a satisfying quiche without the need for a crust. Finally, this vegetable adds a vibrant green color, enhancing the visual appeal of the savory pie.

• Garlic: adding some cloves of garlic to a saucepan with olive oil imparts an aromatic and pungent flavor to the cooked zucchini, making it even more appealing. Garlic also offers many health benefits, including anti-inflammatory and antioxidant properties.

• Eggs: they act as a binding agent that holds the ingredients together, which is crucial in a Crustless Zucchini Quiche because it requires structure and a cohesive filling. Once baked, eggs create a custard-like texture , providing a satisfying mouthfeel and fluffy consistency. Moreover, they are a great source of protein and healthy fats, making this quiche a balanced meal.

• Ricotta: this cheese adds a rich and creamy texture to the quiche, along with a slightly sweet flavor. Ricotta contributes moisture, helping to keep the filling tender and preventing it from becoming dry. It is a good source of calcium, and alongside the eggs, it binds the ingredients together.

• Milk: I use plant-based milk, but regular cow’s milk also works great, because it adds a creamy consistency to the filling, enhancing its richness without the need for cream. Milk maintains moisture in the quiche, ensuring that the filling remains tender.

• Flour: it acts as a thickening agent, helping to create a stable filling. Since this zucchini quiche doesn’t have a crust, it’s important to provide some structural integrity, and flour helps prevent the filling from being runny.

• Parmesan: this cheese adds a rich and savory flavor to the Crustless Zucchini Quiche, complementing the mildness of the zucchini and the creaminess of the eggs and ricotta. Parmesan also creates a slightly crispy top layer, making each bite more enjoyable. Finally, this cheese is a good source of protein and calcium.

Find the complete recipe with measurements below.

How to prepare the healthy quiche with vegetables

Heat some olive oil in a saucepan with chopped garlic cloves and once soft add the zucchini rounds. Season with salt and black pepper and cook until soft.

In a large bowl beat the eggs and add the ricotta, milk, flour, parmesan cheese, nutmeg, salt and black pepper.

Pour in the cooked zucchini and whisk to combine.

Place the mixture in a lined baking dish and bake at 180°C for about 30-40 minutes.

My tips for a rich savory pie

• You can substitute the Parmesan with your preferred cheese, such as Pecorino or grated Emmental etc..

• Depending on the season, you can use your preferred vegetables.

• I use plant-based milk, and any type works great. You could also use regular cow’s milk.

• If you don’t like garlic, you can replace it with shallots or onions while cooking the zucchini.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Crustless Zucchini Quiche

Course: Main, AppetizersCuisine: vegetarian, low-carb

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Ingredients

• Zucchini 500gr (2-3)

• Garlic cloves 2

• Eggs 3

• Ricotta 100gr (0.4 cup)

• Almond milk 100ml (7 tbsp)

• Flour 2tbsp

• Parmesan Cheese 100gr (1 cup)

• Nutmeg (to taste)

• Salt

• Pepper

Directions

• Heat some olive oil in a saucepan with chopped garlic cloves and once soft add the zucchini rounds. Season with salt and black pepper and cook until soft.
• In a large bowl beat the eggs and add the ricotta, milk, flour, parmesan cheese, nutmeg, salt and black pepper.
• Pour in the cooked zucchini and whisk to combine.
• Place the mixture in a lined baking dish and bake at 180°C for about 30-40 minutes.

Notes

• You can substitute the Parmesan with your preferred cheese, such as Pecorino or grated Emmental etc..
• Depending on the season, you can use your preferred vegetables.
• I use plant-based milk, and any type works great. You could also use regular cow’s milk.
• If you don’t like garlic, you can replace it with shallots or onions while cooking the zucchini.