• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Feels Like Home™ logo

  • Shop
    • Christianity Downloads
    • Family Downloads
    • Food & Cooking Downloads
    • Hobbies & Crafts Downloads
    • Learning Downloads
  • Blog
  • Family
    • Parenting
    • Holidays & Celebrations
    • Marriage
    • Kids activities
      • Kids Crafts
      • Christmas Crafts for Toddlers & Preschoolers
      • Christmas Crafts for Kids
      • Christmas Crafts for Tweens & Teens
    • Learning
      • Reading & Writing
      • STEM
  • Faith
    • Bible Study
    • Encouragement
  • Recipes
    • Comfort Food
    • Eating after Bariatric Surgery
    • Gluten-Free
    • Recipes for Foodie Kids
    • Quick & Easy Weeknight Meals
  • Health
    • Mental Health
      • Hobbies & Crafts
      • Self-Care
    • Physical Health
      • Bariatric Surgery
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • SHOP
  • RECIPES
  • FAMILY
  • FAITH
  • HEALTH
    • Facebook
    • Pinterest
    • Twitter
  • ×
    See More:   Breakfast Comfort Food Eating after Bariatric Surgery Gluten-Free Recipes for Beginners

    Last Modified: Aug 9, 2022 by Tara Ziegmont 3 Comments

    Crustless Zucchini Quiche (Gluten-Free)

    6FacebookMessenger711PinterestTwitterWhatsAppEmail
    717
    SHARES
    Jump to Recipe Print Recipe

    This crustless zucchini quiche recipe is super quick and easy, low carb, and gluten-free. It uses eggs and lots of veggies (including zucchini and yellow summer squash) and cheese, and you are going to love it for breakfast, brunch, lunch, or even dinner!

    PIN IT FOR LATER!

    one slice of gluten free zucchini quiche on a white platePin

    We are at the point in our gardening and CSA seasons where we are swimming in zucchini.

    We are getting a half dozen zucchini in our farm box each week, and our own zucchini plants are producing baseball bat-sized fruits almost daily.

    It's a good thing that we love zucchini in all its incarnations.

    Well, two of the four of us do anyway. Allie declared that she hates it just yesterday, and Grace won't eat anything green. (Where did I get these kids from?!)

    My all-time favorite way to eat zucchini is stuffed with cream cheese, but I also really like it grilled, too.

    We have also been eating a lot of ratatouille and zucchini parmesan, too.

    And Joe made a chocolate zucchini bread today that I'll share if it turns out well.

    This particular recipe was borne of a glut of zucchini and the love of an old, lost recipe.

    When my friend Angela came to visit about thirteen years ago, I made a quiche for her and her mother. It had a crust, and the filling was primarily onions and green chiles.

    I know what cookbook the recipe came from, but I can't find it anywhere. I think I even know the name of the recipe, but googling that yields no relevant results. I'm stuck.

    I put the pieces of the recipe that I could remember together, threw in a bunch of zucchini, and came up with this.

    It actually tastes nothing at all like the quiche I was going for, but it is really delicious in its own right.

    I'll have to keep working on the green chiles recipe.

    What you'll need to make baked zucchini quiche

    How to make crustless zucchini quiche

    1. Preheat the oven to 350º.
      zucchini quiche ingredientsPin
    2. Grate the onion and zucchini in a food processor.
    3. In a large skillet, sauté the zucchini, onion, and green chiles until the veggies are soft. Remove from heat, drain off any liquid, and set aside.
      cook the zucchiniPin
      add the cooked veggies to the egg mixturePin
    4. Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
      whisk the egg mixturePin
    5. Add the cheese and cooked vegetables and pour it into a round baking dish. Note that it will not fit into a pie plate, not even a deep dish pie plate.
      zucchini quiche ready to bakePin
    6. Sprinkle additional cheddar cheese over the top if desired.
    7. Bake for about an hour or until the eggs are set. Depending on the size and depth of your baking dish, this could be as little as 40 minutes (for a wider, shallower dish) to an hour and 10 minutes (for a narrower, deeper dish).
      baked zucchini quichePin
    8. Let stand for 15 minutes before cutting. If you cut it sooner, the eggs will have a pudding-like consistency. They are done at this stage, but the quiche be firm until it cools a bit.
      A plate of zucchini quiche with a forkPin A bowl of quiche on a platePin A plate of zucchini quiche with a forkPin

    Try these other delicious egg recipes while you're here:

    • Sausage and Cheese Omelet Roll with Broccoli and Mushrooms
    • Spicy Oven Baked Omelet
    • Ham and Cheese Omelet Roll Up
    • Cheese & Green Chile Frittata
    • Zucchini Sausage Egg Muffins Recipe (Gluten-Free & Low Carb)
    one slice of gluten free zucchini quiche on a white plate

    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!
    5 from 5 votes
    Print Recipe Pin Recipe
    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

    Ingredients
      

    • 2 medium zucchini
    • 1 medium onion
    • 4 ounces diced green chili peppers
    • 6 eggs
    • 1 ½ cups milk
    • 4 ounces cream cheese softened (soften this in the microwave for 20 seconds at a time)
    • ¼ teaspoon salt
    • ½ teaspoon baking powder
    • ¼ cup flour (We use gluten-free flour, but any flour will work.)
    • 2 cups Cheddar cheese shredded

    Instructions
     

    • 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.

    Nutrition

    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
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    6FacebookMessenger711PinterestTwitterWhatsAppEmail
    717
    SHARES

    More Best Easy Breakfast Recipes

    • Pancake Tacos
    • Healthy Hash Brown Casserole
    • The Best Bacon Omelet Recipe with Sun-Dried Tomatoes, Basil, and Feta Cheese
    • Bananas Foster Pancakes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Terra says

      December 04, 2021 at 2:07 pm

      5 stars
      I don’t usually leave reviews but this recipe demands a review! I made the exact recipe listed to use up an abundance of zucchini I had left from the garden and it was absolutely amazing! Since then, not only have I made it a million times as is, but I’ve also made different variations of the main ingredients (zucchini, green chili’s and onion) and it ALWAYS turns out amazing! Our favorite is a breakfast version with hash browns, bacon, sausage, and lots of cheese! Once I had this recipe, I never made a quiche with crust again! The flavors are so great, I promise you will NOT miss a crust at all! I didn’t have a pan that seemed to fit the amount very well until I stumbled across my springform pan. To my surprise, it worked like a charm! It always comes out looking gorgeous and looks like a ton of work went into it! Excellent recipe! Thanks for sharing!!!

      Reply
      • Tara Ziegmont says

        December 05, 2021 at 2:39 pm

        You've made my day. Thank you so much for your kind words. I'm so glad that you like it!

        Reply

    Primary Sidebar

    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of delectable recipes, Christian inspiration, and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
    Read more about me...

    Facebook Twitter Pinterest Instagram LinkedIn email me subscribe

    Popular Recipes

    • Cheeseburger Soup from Taste of Home
    • Cracker Barrel Copycat Fried Apples
    • Sweet Balsamic Pork Roast in the Instant Pot
    • Couldn't Be Easier Cherry Pie

    Food with an Instant Pot in the background

    AS SEEN ON

    a list of the websites where Tara Ziegmont has been featured

    Popular Bible Studies

    • A Grateful Heart - 2 week printable study
    • 10 Bible Verses on Anger
    • 13 Bible Verses on Disappointment
    • 50 Bible Verses Every Christian Should Know
    • 10 Bible Verses to Overcome Worry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    As seen on

    a list of the websites where Tara Ziegmont has been featured

    Contact Tara


    As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.

    Copyright © 2022 Feels Like Home Blog

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT