Introduction

If you’ve never made a quiche before—especially one without a crust—don’t worry. This Italian Herb Crustless Zucchini Quiche is one of those delightful recipes that proves just how simple and satisfying cooking can be. It’s light yet filling, packed with garden-fresh vegetables, and infused with classic Italian herbs that make every bite pop with flavor.

What makes this recipe so special? Well, first of all, there’s no crust to fuss with. That means no dough, no rolling, and no worries about soggy bottoms. Instead, this quiche is all about the creamy, cheesy egg custard that holds together tender zucchini and juicy cherry tomatoes in a golden, herb-kissed bake. Whether you’re planning a cozy weekend brunch or looking for a healthy weekday breakfast, this one is a keeper.

Let’s break it down together and make a quiche that’s not only easy—but one you’ll want to make again and again.

Why You’ll Love This Recipe

Key Benefits

This crustless zucchini quiche is the kind of recipe that checks all the boxes. Here’s why it’s going to become a regular in your kitchen:

• Easy to make: No crust means fewer steps, less mess, and a quicker prep.

• Naturally low-carb and gluten-free: Perfect for those watching their carbs or avoiding wheat.

• Bursting with flavor: Thanks to Italian herbs, garlic, and sharp Parmesan.

• Flexible and forgiving: You can mix and match veggies or cheeses without breaking the recipe.

• Meal-prep friendly: Make it ahead of time and enjoy quick, satisfying breakfasts all week.

Suitable For

This recipe is incredibly versatile. It’s ideal for:

• Vegetarians looking for a satisfying, protein-rich dish.

• Keto eaters who want a low-carb, cheesy breakfast or lunch.

• Beginner cooks who want something foolproof but impressive.

• Brunch hosts in need of a crowd-pleasing option.

• Gardeners with an abundance of summer zucchini.

Whether you’re feeding a hungry family or just want something wholesome and homemade for yourself, this quiche is here for you.

Ingredients for Italian Herb Crustless Zucchini Quiche

Core Ingredients

Here’s everything you’ll need to make this delicious crustless quiche:

• 4 large eggs – These are the foundation of your custard base. Fresh eggs will give you the fluffiest result.

• ½ cup milk or cream – Milk gives a lighter texture, while cream adds richness. Pick what suits your taste or what’s in the fridge.

• ½ cup grated Parmesan cheese – This adds saltiness, depth, and that irresistible savory edge.

• 2 medium zucchini – Diced or thinly sliced, zucchini provides moisture and a mild, earthy flavor.

• 1 cup cherry tomatoes – Halved for a burst of juicy sweetness in every bite.

• ½ tsp garlic powder – A touch of garlic warms everything up.

• 1 tsp dried Italian herbs – Or use fresh chopped basil and oregano for even more punch.

• Salt and pepper – Taste as you go, but don’t be shy with the seasoning.

• Olive oil or cooking spray – For greasing your dish and possibly a quick sauté.

Substitutions and Tips

This recipe is incredibly flexible, and that’s what makes it such a favorite.

• Swap the cheese: Try feta for a tangy bite, mozzarella for a gooey texture, or goat cheese for a rich, creamy twist.

• Use different herbs: Fresh herbs like basil, parsley, or chives can brighten the flavor beautifully.

• Add more veggies: Toss in sautéed onions, mushrooms, spinach, or bell peppers to bulk it up.

• Lighten it up: Use low-fat milk and reduce cheese if you’re watching calories.

• Make it dairy-free: Use unsweetened plant-based milk and skip the cheese, or use dairy-free cheese alternatives.

The beauty of this recipe is how easy it is to make your own. Don’t be afraid to experiment with what you have on hand.

Best Cheese for Italian Zucchini Quiche

Parmesan is a classic choice—and for good reason. It’s sharp, salty, and low in moisture, which helps keep the quiche firm and flavorful. But if you’re feeling adventurous or need to clean out the cheese drawer, here are some excellent alternatives:

• Feta – Crumbly and bold, adds tang.

• Mozzarella – Mild and melty, perfect for a softer texture.

• Goat cheese – Creamy and rich, it melts beautifully and pairs well with herbs.

• Cheddar or Gruyère – For a sharper, more robust flavor.

You can also mix and match cheeses for layers of flavor. A bit of mozzarella for gooeyness and a sprinkle of Parmesan on top for golden crunch? Yes, please.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need any fancy equipment here, just a few reliable basics:

• 9-inch pie dish or baking dish – The ideal size for even baking.

• Mixing bowl – For whisking your egg custard.

• Whisk or fork – To blend everything together.

• Measuring cups and spoons – Precision matters, even in simple dishes.

• Oven – Set to 375°F for the perfect golden top.

Nice-to-Have Tools

While not necessary, these tools can make the process even smoother:

• Mandoline slicer – For paper-thin zucchini slices that cook evenly.

• Silicone spatula – For mixing and spreading your veggies and custard.

• Microplane grater – If you’re using a block of Parmesan, this will give you the perfect fine grate.

• Cast iron skillet – Want to go oven-to-table? A well-seasoned skillet adds rustic charm.

Remember: great recipes don’t depend on expensive tools—they depend on thoughtful preparation and good ingredients.

How to Make Italian Herb Crustless Zucchini Quiche

Let’s get right into the fun part—bringing this beautiful quiche to life in your own kitchen. You don’t need to be a seasoned chef to make this recipe shine. Just follow the steps, trust your senses, and enjoy the process. The smell of herbs and Parmesan filling your kitchen will be your reward along the way.

Step 1: Preheat Your Oven

Start by setting your oven to 375°F (190°C). While it preheats, grease a 9-inch pie dish or baking dish with olive oil or a quick spray of cooking oil. This helps prevent sticking and makes cleanup much easier later.

A glass or ceramic baking dish works beautifully here. If you’re using a metal pan, just keep an eye on the bake time—it may cook slightly faster.

Step 2: Prepare Your Veggies

Now it’s time to work with the stars of the show—zucchini and cherry tomatoes.

• Dice or thinly slice two medium zucchinis. If they’re a little watery (and most zucchini are), you can sauté them in a pan over medium heat for about 3 to 4 minutes with a touch of olive oil. This step helps release some moisture and concentrates the flavor, but it’s totally optional.

• Halve 1 cup of cherry tomatoes. No need to sauté these—just get them ready to scatter over the zucchini in the dish.

If you’re in a hurry, skip the sautéing and go straight to assembly. The quiche will still be delicious—just a little more moist in the center.

Step 3: Make the Egg Custard

In a mixing bowl, whisk together:

• 4 large eggs

• ½ cup of milk or cream (depending on how rich you want it)

• ½ cup grated Parmesan cheese

• ½ teaspoon garlic powder

• 1 teaspoon dried Italian herbs (or about 1 tablespoon fresh chopped basil/oregano)

• Salt and freshly ground black pepper to taste

Whisk until the mixture is smooth and slightly frothy. This is what will give your quiche that lovely lift and lightness.

Pro tip: Don’t over-salt here, especially if your cheese is salty. You can always sprinkle a bit on top later if needed.

Step 4: Assemble the Quiche

Now comes the fun layering part.

• Spread the zucchini slices or pieces evenly in your prepared baking dish.

• Scatter the halved cherry tomatoes across the top, tucking them in gently so they’re not all sitting in one spot.

• Slowly pour the egg custard over the vegetables, making sure everything gets coated. Use a spatula or spoon to gently move things around if needed, so the egg mixture settles evenly.

The dish should look colorful and full but not overflowing. You’re aiming for balance—not too many veggies, not too much liquid.

Step 5: Bake

Place your quiche in the oven and bake for 30 to 35 minutes. You’re looking for:

• A light golden color on top

• A set center that no longer jiggles when you gently shake the dish

If you’re unsure, insert a knife into the center. It should come out mostly clean, with no raw egg on it.

Once baked, remove the quiche and let it cool for about 5 minutes. This little resting time helps everything firm up and makes it easier to slice.

Now, all that’s left is to grab a knife and dive in. Serve warm or let it come to room temperature—it’s delicious either way.

Tips for Success

Making a crustless quiche is wonderfully simple, but here are a few extra tips to make sure yours turns out just right:

• Avoid soggy quiche: Zucchini holds a lot of water. A quick sauté helps reduce that moisture. If you skip it, just be prepared for a slightly softer texture.

• Whisk well: The fluffier your egg mixture, the lighter your quiche will be.

• Don’t overbake: Overcooking can lead to rubbery texture. Pull it out as soon as the center is set.

• Let it rest: A few minutes out of the oven makes a big difference in texture—and helps keep those slices neat.

Feel free to make this recipe your own. Once you’ve made it once, you’ll start thinking of all the other veggies and herbs you want to try next time.

How to Store Italian Herb Crustless Zucchini Quiche

Leftovers? Great. This quiche keeps beautifully, making it perfect for meal prep or late-night snacking.

At Room Temperature

Once baked, your quiche is fine sitting out on the counter for up to 2 hours. After that, it needs to be refrigerated for safety.

In the Refrigerator

Let the quiche cool completely, then:

• Wrap it tightly with plastic wrap or store in an airtight container.

• Keep it in the fridge for 3 to 4 days.

• To reheat: A quick 30 seconds in the microwave works for a slice. For the whole quiche, reheat at 350°F for 10–15 minutes.

It actually tastes even better the next day as the flavors settle in.

Freezing Tips

Yes, this quiche freezes beautifully.

• Let it cool completely first.

• Wrap individual slices in plastic wrap and then foil, or place them in a freezer-safe container.

• Freeze for up to 2 months.

• To reheat: Thaw in the fridge overnight, then warm in the oven or microwave.

Great for busy mornings when you need something fast, nourishing, and homemade.

Frequently Asked Questions

Can I make this quiche ahead of time?

Absolutely. In fact, it’s a great idea. Bake it the night before and store it in the fridge. In the morning, just reheat and serve. It saves time and still tastes amazing.

Can I add other vegetables?

Yes, and you’re encouraged to. Mushrooms, spinach, caramelized onions, red peppers, or even leftover roasted veggies all work wonderfully. Just make sure to sauté them first to reduce moisture.

Can I make it dairy-free?

You can. Use unsweetened almond milk or oat milk instead of dairy, and either skip the cheese or use a plant-based alternative. The texture may be a little different, but it will still hold together nicely.

Why did my quiche turn out watery?

Zucchini is the likely culprit. It holds a lot of water, especially if it wasn’t sautéed or salted ahead of time. Next time, try cooking the zucchini briefly before adding it to the dish, or even salting and letting it sit for a few minutes to draw out the moisture.

Related Recipes

If you loved this Italian Herb Crustless Zucchini Quiche, try these other savory favorites from RecipeSeasys:

• Cottage Cheese Spinach Crustless Quiche – A protein-packed twist on a crustless classic.

• Mushroom and Feta Crustless Quiche – Earthy mushrooms meet creamy feta in this easy bake.

• The Best Spinach Garlic Meatballs Stuffed with Mozzarella – A hearty option for brunch or dinner with similar Italian flavors.

• Zucchini Bagels – Low Carb & Keto – Perfect for serving alongside your quiche or as a low-carb breakfast option.

• Garlic Butter Chicken Pasta – Creamy, comforting, and packed with flavor, great as a dinner pairing.

Conclusion

There’s something deeply satisfying about pulling a warm quiche from the oven—especially one that’s packed with fresh vegetables, creamy eggs, and the kind of herbs that make your kitchen smell like an Italian garden.

This Italian Herb Crustless Zucchini Quiche is a little bit rustic, a little bit elegant, and a whole lot delicious. Whether you’re making it for brunch guests, weekday breakfasts, or just because you have zucchini on the counter, it’s a recipe that invites you back again and again.

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