Introduction

Crustless Zucchini Tomato Quiche is one of those recipes that feels like a little miracle. It’s light yet satisfying, packed with fresh vegetables, and comes together with just a few simple steps. Whether you’re making brunch for a lazy weekend or need something healthy to meal prep for the week, this dish fits right in.

What makes this quiche stand out? There’s no crust to fuss over, no pastry to chill. Just tender zucchini, juicy tomatoes, creamy eggs, and melty cheese baked into a golden, savory slice of comfort. It’s naturally gluten-free, vegetarian, and easy to customize. Plus, it holds up beautifully in the fridge, making it perfect for make-ahead meals.

Let’s dive in and get cooking—you’re going to love how easy and delicious this is.

Why You’ll Love This Recipe

Key Benefits

• Quick and Easy: You don’t need to be a chef to pull this off. Everything comes together in one pan and one bowl, then it bakes to golden perfection.

• Healthy and Light: With fresh vegetables and no crust, this quiche is a lighter option that still feels hearty.

• Perfect for Meal Prep: It keeps well in the fridge, so you can slice it up and enjoy it all week long.

• Versatile: Make it your own—swap in different veggies, cheeses, or even add meat if you like.

Suitable For

• Brunches and Holidays: It looks beautiful on a brunch table but is simple enough for a weekday breakfast.

• Vegetarian Diets: This recipe is naturally meat-free, but still packed with protein and flavor.

• Gluten-Free Meals: Since there’s no crust, there’s no wheat—making it a great choice for gluten-sensitive eaters.

• Beginner Cooks: Even if you’ve never made a quiche before, you’ll feel confident with this step-by-step approach.

Ingredients for Crustless Zucchini Tomato Quiche

Core Ingredients

Here’s what you’ll need to make this savory, no-fuss quiche:

• Zucchini: Thinly sliced, zucchini gives this dish a soft bite and mild, slightly sweet flavor. It’s also a great way to use up an abundance of summer squash.

• Tomato: Sliced fresh tomato adds juiciness and color. Go for a medium, ripe tomato—but not too watery.

• Onion: Finely chopped onion adds depth and aroma. You’ll sauté it just until soft, which brings out its natural sweetness.

• Eggs: The backbone of the quiche. Eggs help hold everything together and give that rich, custardy texture.

• Milk: Whole milk or 2% both work well here. If you want it extra creamy, you can swap in half-and-half.

• Mozzarella Cheese: This melts beautifully and gives the quiche that gooey, cheesy feel.

• Parmesan Cheese: Adds a bit of sharpness and saltiness to balance the flavors.

• Olive Oil: Used for cooking the vegetables—choose a good quality one for best flavor.

• Dried Oregano (or Italian Seasoning): Brings a subtle herby note that pairs well with the vegetables and cheese.

• Salt and Pepper: Don’t forget to season—these bring everything to life.

• Fresh Basil (optional): A few fresh leaves on top just before serving makes it feel fancy and adds brightness.

Substitutions and Tips

• Cheese: No mozzarella? Try Monterey Jack, cheddar, or crumbled feta for a tangy twist.

• Milk Alternatives: Unsweetened almond or oat milk can work in a pinch—just make sure it’s not flavored.

• Vegetable Add-ins: Spinach, mushrooms, bell peppers, or even shredded carrots can all be added. Just make sure to cook off any excess moisture first.

• Add Protein: Crumbled bacon, diced ham, or sausage make delicious additions if you want to add more substance.

Best Cheese for Crustless Zucchini Tomato Quiche

Cheese plays a major role in flavor and texture, so choosing the right kind can elevate your quiche from good to unforgettable.

• Mozzarella: Mild and melty, it’s a great all-purpose cheese that gives a soft stretch without overpowering the other ingredients.

• Parmesan: Sharp and salty, this works well in smaller amounts to add depth and balance.

• Feta: If you like a little tang, feta crumbles add a Mediterranean flair. Just skip the salt if you use it—feta brings plenty on its own.

• Gruyère: Feeling fancy? Gruyère is rich and nutty, and melts beautifully. It’s often used in traditional French quiches and makes a great upgrade.

Tip: Try using a combination—mozzarella for melt, Parmesan for punch. That layering of flavors makes each bite more interesting.

Kitchen Tools You’ll Need

No fancy kitchen gadgets required—just a few basics you likely already have.

Must-Have Tools

• 9-Inch Pie Dish or Quiche Pan: This is your baking vessel. Make sure to grease it well to prevent sticking.

• Medium Skillet: You’ll sauté the onions and zucchini here before adding them to the quiche.

• Mixing Bowl: For whisking together the eggs, milk, and cheese.

• Whisk: Makes it easy to blend the egg mixture evenly.

• Oven: Set to 375°F for the perfect bake.

Nice-to-Have Tools

• Mandoline: If you want ultra-thin, even zucchini slices, this tool makes prep quick and professional-looking.

• Cheese Grater: Freshly grated cheese melts better than pre-shredded and avoids added starches.

• Silicone Spatula: Helps with even spreading and clean scraping when assembling your quiche.

How to Make Crustless Zucchini Tomato Quiche (Step-by-Step Guide)

Making this crustless zucchini tomato quiche is surprisingly simple—and the results are seriously impressive. Whether it’s your first time or your fiftieth, this step-by-step guide will walk you through the entire process with confidence and ease. Ready to fill your kitchen with the smell of something warm, cheesy, and downright cozy? Let’s get started.

Step 1: Preheat Your Oven and Prepare the Dish

Start by setting your oven to 375°F (190°C). Give it a few minutes to fully preheat while you prepare everything else. This ensures your quiche cooks evenly and gets that perfect golden top.

Next, lightly grease a 9-inch pie dish or quiche pan with a bit of olive oil or non-stick spray. This step is important—it prevents sticking and makes cleanup a breeze.

Pro Tip: If you’re using a ceramic or glass pie dish, place it on a baking sheet before filling. It makes transferring to the oven easier and catches any potential overflow.

Step 2: Sauté the Vegetables

In a medium skillet, warm 1 tablespoon of olive oil over medium heat. Add your finely chopped onion and cook for about 3 minutes, stirring occasionally, until it starts to soften and turn translucent.

Next, add your thinly sliced zucchini and season lightly with a pinch of salt and black pepper. Cook for about 5 minutes, just until the zucchini is tender but not mushy. You want it to still have some structure—it’ll finish softening in the oven.

Helpful Hint: Zucchini can release a lot of moisture. If your skillet starts looking watery, turn up the heat slightly and cook until most of the liquid evaporates.

Step 3: Whisk the Egg Mixture

While the veggies are cooling slightly, crack 4 large eggs into a mixing bowl. Add 1 cup of milk (whole or 2% both work well), ½ teaspoon of dried oregano (or Italian seasoning), and a bit more salt and pepper to taste.

Whisk everything together until the mixture is smooth and slightly frothy. Then stir in ½ cup of shredded mozzarella and ¼ cup of grated Parmesan cheese.

Expert Tip: Want a richer, more custard-like texture? Swap out half the milk for cream or half-and-half.

Step 4: Assemble the Quiche

Now it’s time to put everything together.

Start by spreading the sautéed zucchini and onions evenly across the bottom of your prepared pie dish. Make sure they’re distributed well so every slice gets a little of everything.

Then, layer your sliced tomato on top. You can arrange them in a circle for a pretty finish or scatter them casually—it all tastes the same in the end.

Finally, pour the egg and cheese mixture over the vegetables. Gently tap the dish on the counter to help the liquid settle evenly.

Step 5: Bake to Golden Perfection

Carefully place the quiche into the preheated oven. Bake for 35 to 40 minutes, or until the center is set and the top is just beginning to turn golden.

You’ll know it’s ready when a knife inserted near the center comes out clean, and the edges have a slight puff. It should look firm, not jiggly, in the middle.

Don’t rush it: Undercooked quiche can be watery. If the center still looks loose after 35 minutes, give it an extra 5–10 minutes, checking every few minutes.

Step 6: Let It Cool and Serve

Once your quiche is baked, remove it from the oven and let it cool for about 5 minutes. This quick rest helps it firm up and makes slicing neater.

Slice and serve warm, or let it cool completely if you’re prepping meals for the week. Either way, it’s delicious.

For a finishing touch, sprinkle on some fresh basil leaves just before serving. They add a lovely pop of flavor and make the whole dish feel even more special.

Tips for Success

• Avoid a soggy quiche: Make sure your zucchini is cooked and not too watery. Sautéing helps, and you can also pat it dry with a paper towel before cooking.

• Customize to your taste: This recipe is forgiving. Add spinach, mushrooms, or diced bell peppers for a veggie-packed version. Toss in some cooked bacon or ham for a heartier option.

• Don’t skip seasoning: Even with cheese and herbs, a little salt and pepper goes a long way in boosting the overall flavor.

• Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.

How to Store Crustless Zucchini Tomato Quiche

This quiche stores like a dream, making it perfect for make-ahead meals or leftovers you’ll actually look forward to.

At Room Temperature

If you’re serving the quiche soon after baking, you can leave it out for up to 2 hours. After that, it should be refrigerated for safety.

In the Refrigerator

Let the quiche cool completely, then cover it tightly with foil or transfer slices to an airtight container. Store in the fridge for up to 3 days.

To reheat, warm slices in the microwave for about 30–60 seconds, or pop them in a 350°F oven for 10–15 minutes to crisp up the top.

Freezing Tips

Yes, you can freeze it! Just follow these steps:

1. Let the quiche cool completely.

2. Slice it into portions or freeze the whole thing.

3. Wrap tightly in plastic wrap and foil or use a freezer-safe container.

4. Label and freeze for up to 2 months.

To reheat, bake frozen slices at 350°F for 15–20 minutes, or until hot throughout. No need to thaw first.

Frequently Asked Questions

Can I make this quiche dairy-free?

Yes! Use unsweetened almond or oat milk instead of regular milk, and swap the cheese for a plant-based alternative. Just note that texture and flavor may vary slightly.

Can I add meat to this quiche?

Absolutely. Cooked and crumbled bacon, diced ham, or cooked sausage are all great add-ins. Just be sure any meat is fully cooked before adding it to the dish.

How do I keep the quiche from being watery?

Zucchini naturally holds a lot of moisture. The key is to cook it down beforehand and avoid adding it raw. If needed, press it gently with a paper towel after slicing to remove excess water.

Is this recipe keto-friendly?

It can be. For a keto twist, replace the milk with heavy cream and use a bit more cheese. You’ll also want to double-check your veggies to keep the carb count low.

Related Recipes

If you loved this crustless zucchini tomato quiche, you might enjoy these wholesome, veggie-forward recipes:

• Mushroom and Feta Crustless Quiche: Earthy mushrooms meet tangy feta in this no-crust quiche.

• Spinach Egg and Cheese Delight: A simple, satisfying baked egg dish for breakfast or lunch.

• Zucchini Bagels – Low Carb Keto: A creative way to use zucchini in a low-carb twist on bagels.

• Cottage Cheese Spinach Crustless Quiche: A protein-packed, crust-free quiche with extra creaminess.

• Avocado Mozzarella and Tomato Grilled Cheese: A fresh, gooey grilled cheese sandwich that shares the tomato-zucchini flavor profile.

Conclusion

This crustless zucchini tomato quiche is everything you want in a recipe: easy, wholesome, and totally delicious. Whether you’re serving it fresh out of the oven or enjoying leftovers the next day, it’s the kind of dish that just makes sense to keep in your rotation.

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