Why You’ll Love This Crustless Zucchini Tomato Quiche
Looking for a light and versatile dish that’s perfect for any meal of the day? This crustless quiche is about to become your new go-to recipe.
I love how it skips the fussy pastry but doesn’t sacrifice flavor. The combination of zucchini and tomatoes creates a gorgeous color palette while providing nutrients and moisture.
It’s protein-packed from the eggs and cheese, making it filling without being heavy. Did I mention how adaptable it is?
Serve it warm for dinner with a salad, room temperature for lunch, or chilled for brunch. Leftovers? Even better the next day.
What Ingredients are in Crustless Zucchini Tomato Quiche?
This crustless quiche celebrates fresh summer produce with a protein-rich base that’s both satisfying and light.
The magic of this recipe lies in its simplicity—no fussy crust to roll out means you can focus on those vibrant vegetables and creamy filling.
I’m always amazed at how something so straightforward can deliver such impressive flavor with just a handful of everyday ingredients.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium zucchinis (about 3 cups), thinly sliced
- 2 medium tomatoes, seeded and diced
- 3 large eggs
- 1 cup milk (whole or 2%)
- ½ cup heavy cream (or use more milk)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 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 best results, don’t skimp on the quality of your produce.
Farm-fresh zucchini and ripe, in-season tomatoes will elevate this dish from good to memorable.
And about those herbs—while dried work perfectly well (especially in winter), fresh basil adds a gorgeous aromatic quality if you have it on hand.
The recipe offers flexibility with the dairy, too.
If you’re watching calories, you can use all milk instead of the cream, though you’ll sacrifice a bit of that silky richness that makes this quiche so satisfying.
How to Make This Crustless Zucchini Tomato Quiche
Starting with the basics, preheat your oven to 375°F (190°C) and give a 9-inch pie dish or quiche pan a good coating of cooking spray or butter. This simple step guarantees your quiche will release beautifully when serving—there’s nothing worse than watching half your creation stick to the pan after all that work.
Now for the vegetables, which truly are the stars of this dish. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the finely chopped small onion and let it soften for about 3 minutes. Once translucent, add those 2 medium zucchinis (sliced into thin rounds) and 2 minced garlic cloves, cooking everything together for 5-6 minutes until tender but not mushy. The zucchini should still hold its shape while developing a gentle golden edge.
Remove from heat and let this mixture cool slightly—hot vegetables can start cooking your eggs prematurely when added to the custard.
While the vegetables cool, whisk together 3 large eggs, 1 cup of milk, and ½ cup of heavy cream in a mixing bowl until smooth and well-combined. Season this mixture with 1 teaspoon dried basil (or that wonderful tablespoon of fresh chopped basil if you have it), ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and that optional pinch of red pepper flakes for subtle heat.
Spread the cooled zucchini mixture in your prepared dish, scatter the diced tomatoes over top, and sprinkle with 1 cup shredded mozzarella and ½ cup grated Parmesan cheese. Pour the egg mixture evenly over everything and bake for 35-40 minutes until the center is set and the top turns a beautiful golden brown.
Let it rest for 10 minutes before slicing—this gives the proteins time to relax and helps create cleaner, more attractive slices.
Crustless Zucchini Tomato Quiche Substitutions and Variations
While the classic recipe creates a beautiful quiche, the beauty of homemade cooking lies in making each dish your own. I often swap the cheeses based on what’s in my fridge—sharp cheddar or goat cheese add wonderful tanginess.
Not a zucchini fan? Try spinach, bell peppers, or mushrooms instead. For a protein boost, add cooked bacon, ham, or sausage. You can also make it dairy-free with plant milk and vegan cheese, though the texture will be slightly different.
And those herbs? Completely customizable. Fresh dill or thyme work beautifully when basil isn’t available. Cooking is all about creativity, right?
What to Serve with Crustless Zucchini Tomato Quiche
A perfectly prepared crustless zucchini tomato quiche deserves equally delightful accompaniments to round out your meal.
I love pairing mine with a crisp green salad dressed in light vinaigrette—the acidity cuts through the richness of the quiche beautifully.
For brunch, I serve it with fresh fruit or roasted breakfast potatoes.
When serving for dinner, roasted vegetables or garlic bread make wonderful sides.
My personal favorite? A glass of chilled white wine, preferably Sauvignon Blanc.
Final Thoughts
After making this crustless zucchini tomato quiche countless times, I’m convinced it’s one of the most versatile dishes in my repertoire. Whether I’m serving it for brunch, lunch, or dinner, it always hits the spot.
What I love most is how adaptable it is. Got different veggies? Throw them in.
Need to use up leftover cheese? Perfect.
The crustless version isn’t just easier, it’s lighter too, which means I don’t feel like I need a nap afterward.
Trust me, once you try this recipe, you’ll find yourself making it again and again, just like I do.
Crustless Zucchini Tomato Quiche
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and coat a 9-inch pie dish with cooking spray or butter.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until translucent.
- Add zucchini slices and minced garlic, cooking for 5-6 minutes until tender but still holding shape. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, milk, and heavy cream until smooth. Season with basil, oregano, salt, black pepper, and red pepper flakes if using.
- Spread the cooled zucchini mixture in the prepared dish, scatter diced tomatoes over top, and sprinkle with mozzarella and Parmesan cheese.
- Pour the egg mixture evenly over everything and bake for 35-40 minutes until the center is set and top is golden brown.
- Let rest for 10 minutes before slicing and serving.
