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–+ servings

Crustless Zucchini Tomato Quiche

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A light and versatile crustless quiche packed with fresh zucchini, tomatoes, and cheese. Perfect for any meal of the day, this protein-rich dish is both satisfying and nutritious, featuring a creamy egg custard base and Mediterranean-inspired herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: French, Mediterranean
Ingredients Equipment Method Notes

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%
  • 1/2 cup heavy cream or use more milk
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes optional

Equipment

  • 9-inch pie dish or quiche pan
  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and coat a 9-inch pie dish with cooking spray or butter.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until translucent.
  3. Add zucchini slices and minced garlic, cooking for 5-6 minutes until tender but still holding shape. Remove from heat and let cool slightly.
  4. 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.
  5. Spread the cooled zucchini mixture in the prepared dish, scatter diced tomatoes over top, and sprinkle with mozzarella and Parmesan cheese.
  6. Pour the egg mixture evenly over everything and bake for 35-40 minutes until the center is set and top is golden brown.
  7. Let rest for 10 minutes before slicing and serving.

Notes

You can customize this quiche with different vegetables like spinach, bell peppers, or mushrooms. The cheese can be swapped for sharp cheddar or goat cheese. For added protein, include cooked bacon, ham, or sausage. The recipe can be made dairy-free using plant milk and vegan cheese. Make ahead and reheat, as it's delicious the next day. Use fresh herbs when available for best flavor.

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