Crustless Zucchini Tomato Quiche

The aroma of sautéing vegetables fills the kitchen as I prepare my favorite dish: a warm, inviting Crustless Zucchini Tomato Quiche. This delightful recipe takes just about an hour from start to finish and combines fresh flavors for a satisfying meal that anyone can enjoy. With its fluffy texture and creamy richness, it’s the perfect way to celebrate the bounty of summer vegetables.

This quiche is ideal for brunch lovers, busy weeknight dinners, or a light lunch. It’s versatile enough to be made ahead of time, and it stores well for an easy meal throughout the week.

Why You’ll Love This Recipe

• It’s crustless, making it gluten-free and lighter than traditional quiches.
• Packed with fresh zucchini and tomatoes for a burst of flavor.
• Quick to prepare, with minimal cleanup and fuss.
• Perfectly cheesy with a golden top that makes it visually appealing.

What You’ll Need

Here’s what you’ll need to create this mouthwatering dish:

For the Vegetables

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 medium zucchinis, about 3 cups, thinly sliced
• 2 medium tomatoes, seeded and diced
• 2 cloves garlic, minced

For the Egg Mixture

• 3 large eggs
• 1 cup milk, whole or 2%
• ½ cup heavy cream, or use more milk
• 1 teaspoon dried basil, or 1 tablespoon fresh basil, chopped
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes, optional

For the Toppings

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

You can use low-fat milk instead of cream.

Substitutions & Swaps

• Use spinach instead of zucchini for a different flavor.
• Swap mozzarella for cheddar cheese for a sharper taste.
• Fresh zucchini can be substituted with summer squash.
• Almond milk can replace regular milk for a dairy-free version.

How to Make It

Follow these steps to create a delicious quiche:

Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with cooking spray or butter.

Cook Vegetables

In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the zucchini slices and garlic, cooking for 5–6 minutes until tender. Remove from heat and let cool slightly.

Whisk Egg Mixture

In a mixing bowl, whisk together eggs, milk, cream, basil, oregano, salt, pepper, and red pepper flakes until smooth.

Assemble Quiche

Spread the zucchini mixture evenly in the prepared dish. Add the diced tomatoes on top. Sprinkle mozzarella and Parmesan over the vegetables. Pour the egg mixture evenly over everything.

Bake

Place the dish in the oven and bake for 35–40 minutes or until the quiche is set in the center and lightly golden on top.

Cool and Serve

Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

How to Store It

Fridge: Store for up to 4 days in an airtight container.
Freezer: No, this dish doesn’t freeze well.
Reheat: Microwave for 1-2 minutes or until warmed through.

Tips for Best Results

• Ensure the zucchini is well-drained to avoid excess moisture.
• Allow the quiche to cool slightly to set the filling properly.
• For extra flavor, sprinkle fresh herbs on top before serving.
• Experiment with different cheese combinations for a unique taste.

Serving Suggestions

• Pair with a light green salad for a balanced meal.
• Serve alongside crusty bread for a comforting brunch.
• Delight guests by offering it as part of a buffet spread.