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Crustless Zucchini Quiche (Gluten-Free)

This crustless zucchini quiche recipe is super quick and easy, low carb, and gluten-free. It uses eggs and lots of veggies (like zucchini and yellow summer squash) and cheese, and you are going to love it for breakfast, brunch, lunch, or even dinner!
Prep Time 10 mins
Cook Time 10 mins
Passive time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Breakfast, Main Course, Main Dish
Cuisine French
Servings 8 people
Calories 269 kcal


  • 2 medium zucchini
  • 1 medium onion
  • 4 oz green chiles
  • 6 eggs
  • 1 1/2 cups milk
  • 4 oz cream cheese softened (soften this in the microwave for 20 seconds at a time)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup flour (We use gluten-free flour, but any flour will work.)
  • 2 cups Cheddar cheese shredded


  • Preheat the oven to 350º.
  • Grate the zucchini and onion. We used our food processor, and it took about 30 seconds. You could grate by hand, but it would take a lot longer.
  • In a large skillet, sauté the zucchini, onion, and green chiles until the vegetables are soft. Remove from heat, drain any liquid, and set aside.
  • Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
  • Add the cheese and cooked vegetables to the egg mixture and pour into a large round baking pan. (It isn't going to fit in a pie pan, not even a deep dish one.)
  • Sprinkle additional cheddar cheese over the top if desired.
  • Bake at 350 until eggs are set, about an hour.
  • Let stand for 15 minutes before cutting. If you cut it immediately, the eggs inside will be like pudding. They're cooked, but they don't look as nice.


Calories: 269kcal | Carbohydrates: 10g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 438mg | Potassium: 301mg | Fiber: 1g | Sugar: 5g | Vitamin A: 824IU | Vitamin C: 11mg | Calcium: 313mg | Iron: 1mg
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