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 (including zucchini and yellow summer squash) and cheese, and you are going to love it for breakfast, brunch, lunch, or even dinner!

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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.
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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.
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4. Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
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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.
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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).
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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.
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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)

Recipe

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!

4.50 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Passive time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Breakfast, Main Course, Main Dish

Cuisine French

Servings 8 people

Calories 269 kcal

Ingredients

  

1x2x3x

• 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

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