A simple quiche recipe made with only 4 ingredients, this wonderful crustless zucchini quiche makes a satisfying brunch meal all summer long.
Zucchini and other summer squashes have been abundant in backyard gardens, farmers’ markets, and grocery stores for weeks now and they have been so cheap, every week I end up picking up a bunch of them.
At least 2-3 times a week we’ve been enjoying a zucchini dish. May it be just a simple zucchini noodles, sautéed in a hot skillet, sliced on top of a pizza, shredded in a frittata or diced in these easy stuffed bell peppers, I tried to sneak in some zucchini every chance I got.
This zucchini quiche is another quick summer dish and I’m sure you have everything you need to make it already. Zucchini, cheese, eggs and milk. That’s it! Only 4 ingredients!
The secret to a perfect zucchini quiche is allowing the salt to pull the water out of the zucchini. Simple thinly slice the zucchini, sprinkle salt all over them, toss thoroughly with your fingers and let sit for 20-30 minutes. Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture. Doing so will result in firm zucchini quiche. You don’t want a soggy quiche, do you?
I love using my OXO mandoline to slice the zucchini, but you can also slice them by hand using a sharp knife.
While you are waiting for the zucchini to sweat, turn the oven on and heat it to 375F.
In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper. Stir in half of the shredded cheese.
In a quiche pan, arrange half of the drained zucchini slices, sprinkle some cheese on top of them, top with the remaining zucchini slices and pour the milk mixture over them.
Finish the quiche with more shredded cheese and bake in the hot oven until set and the top is golden brown.
Serve warm or cold for brunch, lunch or as a side dish to any meal.
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Happy baking,
Roxana
This looks so yummy! Thanks for the gluten-free recipe!! Happy Friday 🙂
This is such a beautiful quiche!!
This is glorious Roxana — and I love an excuse to get out my mandoline!
Thank you for the nice recipe.
Do you have to rinse the salt off of the zucchini a little bit before using?
Hi Laura,
I’ve tried both way – at first I thought if I don’t rinse them the quiche will be way too salty, but most of the salt is removed when you squeeze the moisture out.
If you do rinse the zucchini slices, you’ll have to add a little more salt.
Salting the zucchini is definitely a must. This looks delicious. The problem with quiche for my husband and I is that I love it for dinner and he will only have it for breakfast. Arg!
Have you tried this with a non-dairy milk like Almond or Coconut? Would it work?
Hi Amanda,
I have not tried making quiche (this or other recipes) using almond or coconut milk.
If you give it a try, please come back and let me know how it turned out.
Thanks,
Roxana
I love this quiche, the golden topping looks irresistible!
Looks delish! Do you think it could be frozen?
Hi Wanda,
I have the feeling it might get soggy if you freeze it, but I have never froze a quiche so I don’t know for sure
I absolutely love this recipe. I love zucchini all year round — especially even more so in the summer time, and when it’s lightly baked in the oven with cheese, it’s to die for! Love that this is a crustless quiche — less fuss and more zucchini flavors! Can’t say no to a recipe with only 4 ingredients : ))
Hi, do you think this would work in muffin cups to make mini quiches? Thanks!
Hi Amanda,
it will require more prep time, but yes, you can make single serve quiches in a muffin pan instead of the big pan.
Also, keep in mind it will less time to bake them
Thanks,
Roxana
Can this quiche be used as a side dish for dinner entrée?
Hi Tina,
Yes, you can slice and use it as a side dish or even cut in bigger slices and served as dinner with a salad on the side.
Hi, I can’t wait to try this! Which type of milk did you use? Skim, 1%, whole milk? Thank you.
Hi Lisa,
I usually use 2% but I’m sure it will work with skim just as well.
It is in the oven and smells divine! D1 has celiacs so we were thrilled with this recipe….. though we decided at the last moment to throw on some GF breadcrumbs because we all like a bit of crunch. D2 doesn’t like zucchini, but even she thinks it smells delicious and is looking forward to trying it! Thanks!
I made this last week and everyone LOVED it! It’s a new summer favorite!
Ian I reading something wrong or does the cheese amounts not add up to 2 cups?
1 cup in the egg mixture
2 x 1/4 cup while layering….1 1/2 cups.
Which way is it intended?
Hi Marlys,
Thanks for catching that. I just edit the recipe. You add 1/2 cup while layering the zucchini and finish with the remaining 1/2 cup cheese.
Roxana
I wanted to take time and thank you for the recipe. I am fairly new to cooking so you also happen to be the first person to teach me that salt can draw out the water like that. I suspect it might have something to do with why salt is generally used to enhance the flavors in food but I’m too lazy right now to read on it. However, I appreciate the lesson a lot… Master 🙂
Also, I had a funny moment while reading the recipe. In my country, we don’t use the term “mandoline” in kitchen context so I didn’t take it for granted and stopped for a moment there. The image I got in my head was from the movie Chinese Ghost Story. I don’t know if you happen to be familiar with it – there were some folks who would use string instruments and play them in a battle and the sound waves would be used as a force to knock down the enemy. So I imagined myself playing a mandolina and using the sound waves as sharp knives slicing up zucchinis from distance. That would be rather cool. I used a knife though.
Thank you again.
Warmest regards,
Ieva
You brought a smile to my face. My mom played the mandolin.
Signed up literally just to reply to your comment. You’re a DOLL. Don’t change. Hope your quiche turned out okay, I’m going to try this today. Fingers crossed! my boy doesn’t touch it if he knows a dish got veggies in it.
Success! Very tasty! But, I admit I changed it up a bit. Sorry, but zucchini and cheese sounded a bit heavy on the zicchini. So, I only used one pound of zucchini and subbed in some mushrooms and onions.
I also really squeezed on the zucchini, but still had to drain off some water after I ate the first piece.
Still, a nice recipe! Thanks.
Sounds and looks wonderful
Happy Friday! Just letting you know that I featured this in my weekly Low-Carb Recipe Love on Fridays post today. Hope a lot of my readers will click over here and try it!
I added a few of my own personal touches, but this was a big winner tonight for dinner. I included sautéed onions and mushrooms and lots of fresh basil and oregano. I used 3 eggs instead of 2 and subbed half and half for the regular milk. Oh, and I used feta, cheddar, and parmesan cheeses mixed together to total the 2 cups of cheese. It was gourmet! My husband ate half of the quiche in one sitting.
This sounds very much like one my mother used to make. The only difference is she grated the zucchini didn’t layer and made a crushed cracker/butter topping! Yummy!!