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    See More:   Breakfast Comfort Food Eating after Bariatric Surgery Gluten-Free Vegetarian

    Last Modified: May 15, 2023 by Tara Gerner 4 Comments

    Crustless Zucchini Quiche (Gluten-Free)

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    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!

    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)

    Recipe

    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!
    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
      

    • 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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      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
    2. Mitzi Dedman says

      June 27, 2023 at 2:17 pm

      5 stars
      This recipe is out of this world amazing !! I love ❤️ love love it !! I can’t wait to make it again !! Thank you !!

      Reply

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