There’s something truly rewarding about creating a dish that feels both indulgent and light, especially when it fits seamlessly into a keto lifestyle. This crustless zucchini quiche is that rare gem of a recipe—tender shreds of fresh zucchini meet creamy cheeses and fragrant herbs, all bound together by fluffy, custardy eggs. Each bite delivers a satisfying richness, but without the usual carb load that comes from a pastry crust. You’ll notice how the zucchini adds a gentle earthiness, while the combination of Cheddar and Parmesan brings in a salty, nutty depth. As the vibrant green flecks of basil and chives weave through the quiche, you’ll feel like you’re capturing a garden’s worth of flavor in a single slice.
Beyond its irresistible taste, this quiche is a breeze to pull together, even for kitchen rookies. The prep clock starts ticking at just 20 minutes, with another 40 minutes of baking magic and a brief 10-minute rest before slicing. Whether you’re planning a leisurely weekend brunch or whipping up a light dinner after a busy day, this dish steps up beautifully. Clocking in at roughly 350 calories per serving and sporting a gluten-free, low-carb profile, it stands as a crowd-pleaser for keto followers and anyone seeking a healthier twist on a classic quiche. Keep reading, because we’re about to break down every ingredient and instruction to make sure you nail this beginner-friendly recipe with confidence!
KEY INGREDIENTS IN KETO CRUSTLESS ZUCCHINI QUICHE
Every great recipe begins with high-quality ingredients, and this crustless zucchini quiche is no exception. From the crunch of fresh zucchini to the lush creaminess of heavy cream, each component plays a vital role in textures and flavors that will make you smile with every forkful.
- Zucchini
A mild summer squash that provides moisture and a tender bite. Grating and salting it first helps draw out excess water so your quiche won’t turn soggy.
- Salt
Essential for seasoning and for helping the zucchini release its moisture. It balances the flavors in every layer of this dish.
- Olive Oil
Used for sautéing garlic and zucchini. Its fruity richness adds a subtle background flavor while preventing sticking in the skillet.
- Garlic
Minced garlic delivers an aromatic punch. When sautéed briefly, it mellows and infuses the zucchini with warmth.
- Eggs
The backbone of the quiche, eggs create a custardy structure that holds all the ingredients together in a satisfying, sliceable form.
- Heavy Cream
Adds velvety richness and softness to the egg base, enhancing the quiche’s tender, melt-in-your-mouth texture.
- Cheddar Cheese
Sharp and tangy, shredded Cheddar brings body and flavor depth, creating those delightful cheesy pockets in each bite.
- Parmesan Cheese
Nutty and salty, grated Parmesan layers in an umami note that elevates the overall savoriness.
- Dried Oregano
An earthy herb that adds Mediterranean flair and balances the creamy elements with a hint of piney aroma.
- Black Pepper
Provides a gentle heat and fragrant spice that cuts through the richness of the cheeses and cream.
- Red Pepper Flakes
Optional, but highly recommended for those who enjoy a touch of spice to wake up the palate.
- Fresh Basil
Bright and sweet, chopped basil adds a burst of herbal freshness that pairs beautifully with zucchini.
- Chives
Mildly oniony, these delicate green strands contribute a fresh, savory note and a lovely garnish.
HOW TO MAKE KETO CRUSTLESS ZUCCHINI QUICHE
Rolling up your sleeves and diving into this recipe is easier than you might think. By following each step carefully, you’ll transform simple ingredients into a golden, luscious quiche that’s perfect for any occasion.
1. Preheat your oven to 375°F (190°C) so the heat is ready when your quiche goes in. A fully preheated oven ensures an even rise and perfect set.
2. Grate the zucchinis and transfer them into a colander. Sprinkle with salt and let them rest for about 10 minutes. This process draws out excess moisture, keeping your quiche firm and sliceable.
3. After the resting period, gather the zucchini in a clean kitchen towel and squeeze out all remaining liquid. This extra step guarantees a custard that’s rich—not watery.
4. In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until it’s fragrant, about one minute. Toss in your drained zucchini and cook for an additional 2–3 minutes, stirring occasionally. Remove from heat and let this mixture cool slightly.
5. In a large mixing bowl, whisk together the eggs, heavy cream, shredded Cheddar, grated Parmesan, dried oregano, black pepper, and red pepper flakes. Make sure everything is smooth and well combined.
6. Fold in the cooled zucchini mixture along with the chopped basil and chives. Stir gently until every shred of zucchini is coated in that creamy, cheesy custard.
7. Grease a 9-inch (23 cm) pie dish or similar oven-safe dish. Pour your mixture in, distributing it evenly so it bakes uniformly.
8. Place the dish in the oven and bake for 35–40 minutes, until the top is a beautiful golden hue and the center is just set. A toothpick inserted should come out mostly clean.
9. Remove your quiche from the oven and allow it to cool for a few minutes. This resting time helps the center firm up and makes slicing much easier.
SERVING SUGGESTIONS FOR KETO CRUSTLESS ZUCCHINI QUICHE
Sharing this delightful quiche is all about the little details that elevate your table from simple to spectacular. Whether you’re hosting brunch or enjoying a relaxed weeknight dinner, these serving ideas will turn your slices into a memorable experience.
- Pair with a Crisp Green Salad
A mix of baby spinach, arugula, and radicchio dressed in a light lemon vinaigrette complements the rich custard with a refreshing crunch.
- Top with Roasted Cherry Tomatoes
Slow-roast halved cherry tomatoes with olive oil, salt, and pepper until they blister. The juicy sweetness and acidity brighten every bite of quiche.
- Add Creamy Avocado Slices
Fan fresh avocado on each plate for an extra layer of creaminess and healthy fats. A sprinkle of flaky sea salt makes it sing.
- Serve with a Chilled Herb Yogurt Dip
Whisk Greek yogurt with fresh dill, parsley, lemon zest, and a pinch of garlic powder. This cooling dip offers a tangy contrast to the warm quiche.
HOW TO STORE KETO CRUSTLESS ZUCCHINI QUICHE
Preserving the fresh flavors and perfect texture of your quiche is simple when you follow the right steps. Thoughtful storage ensures that every leftover slice tastes almost as good as the moment it came out of the oven.
- Refrigerator Storage
Place cooled slices in an airtight container and store in the fridge for up to 3 days. This keeps the quiche moist and prevents it from absorbing other aromas.
- Freezing Portions
Wrap individual slices tightly in plastic wrap and then foil. Transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Gentle Reheating
To warm slices, use a 325°F (165°C) oven for about 10–12 minutes, or microwave on medium power in 30-second intervals until heated through. This approach preserves creaminess without overcooking.
- Preventing Sogginess
Always let your quiche cool completely before refrigerating. Excess steam trapped in a container can lead to a soggy crustless bottom, so ensure it’s at room temperature first.
CONCLUSION
This keto crustless zucchini quiche is a shining example of how simplicity and quality ingredients can come together to create something truly special. From the tender shreds of zucchini to the silky blend of eggs and cheeses, every element plays its part in a dish that’s as versatile as it is delicious. You’ve seen how easy it is to whip up—just 20 minutes of prep, 40 minutes in the oven, and a brief rest before slicing. With its gluten-free, low-carb profile and only 350 calories per serving, it’s perfect for a casual lunch, a breezy brunch, or even a light dinner shared with friends.
Feel free to print this article and tuck it into your recipe binder for future reference, or save it on your device so you can revisit the step-by-step guide whenever you like. Down below you’ll find a handy FAQ section that addresses common questions and troubleshooting tips. If you try this quiche, I’d love to hear how it turns out! Drop a comment, share your favorite serving variation, or ask any questions if you need help perfecting the recipe. Your feedback makes cooking together even more fun—so don’t be shy!
Keto Crustless Zucchini Quiche
Description
This crustless zucchini quiche is bursting with flavor from fresh ingredients, creamy cheeses, and zesty herbs, making it a delightful choice for brunch or a light dinner.
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for about 10 minutes to draw out excess moisture.
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After 10 minutes, use a clean kitchen towel to squeeze out any remaining moisture from the zucchini.
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Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the grated zucchini and cook for an additional 2-3 minutes, stirring occasionally. Remove from heat and let cool slightly.
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In a large mixing bowl, whisk together the eggs, heavy cream, cheddar cheese, Parmesan cheese, oregano, black pepper, and red pepper flakes.
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Add the cooled zucchini mixture, basil, and chives to the egg mixture. Stir until everything is well combined.
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Pour the mixture into a greased 9-inch (23 cm) pie dish or a similar sized oven-safe dish.
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Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and the quiche is set in the center.
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Remove from the oven and allow to cool for a few minutes before slicing and serving.
Note
- This quiche is just as delicious served warm or at room temperature.
- Try adding other low-carb vegetables like spinach or mushrooms for variety.
- You can store leftovers in the refrigerator for up to 3 days; reheat gently in the oven or microwave.
- Experiment with different cheese combinations for a unique flavor profile each time.
