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    Home / Recipes / Eggs

    Crustless Zucchini Quiche Pie Recipe

    By Lisa MarcAurele · Jul 9, 2020 · 43 Comments

    35.2K shares
    Jump to Recipe
    crustless shredded zucchini quiche recipe

    This easy crustless zucchini quiche is a delicious way to enjoy eggs and veggies for breakfast! It only takes 10 minutes to prep and makes enough for the whole family plus leftovers.

    crustless zucchini quiche pie recipe pintrest image
    Article Index
    • Making a Crustless Zucchini Pie
    • Storing Leftovers
    • Carbs in Zucchini
    • Optional Crust
    • Adding Protein
    • Other Recipes to Try
    • Shredded Zucchini Quiche Recipe
    • Recipe

    I love making low carb quiches for my family. They’re always a crowd pleaser, and the leftovers usually last us several days.

    So when I had some extra zucchini from my garden I needed to use, I thought why not?

    This easy crustless zucchini quiche is a perfect way to include some veggies with breakfast. Even my youngest couldn’t resist! The eggs and cheese are so delicious, she barely noticed the zucchini.

    And you’ll never believe how easy it is to make. In fact, prepping this quiche takes me less than 10 minutes. Even on the busiest mornings, I can find time to throw it together.

    You simply grease a pie plate, combine the ingredients, and bake it until set. Then, you’ll have enough breakfast to feed your whole family and still have leftovers!

    Making a Crustless Zucchini Pie

    Because you don’t have to fuss with a crust, this zucchini quiche can be prepped in 10 minutes or less.

    • Get oven and zucchini ready. Preheat the oven to 350°F and grease a 9.5-inch pie plate. Grate the zucchini, then use a towel to squeeze out any excess moisture.
    • Make the egg mixture. In a large bowl, combine all of the ingredients. Mix until well combined.
    zucchini quiche mixture
    • Transfer to pan and bake. Pour the batter into the prepared pie plate. Place the quiche in the oven and bake at 350°F for 45-60 minutes or until fully set. Remove from the oven and cool on a rack.
    baking the quiche

    Once it has cooled slightly, you’re ready to slice and serve!

    Storing Leftovers

    Be sure to let any leftovers cool completely before storing. Covering the crustless zucchini pie while it’s still warm will cause condensation, which can make the filling mushy.

    Once the quiche cools, you can cover the leftovers and store them in the refrigerator for up to 5 days.

    You can also freeze your quiche for longer storage. I recommend freezing it in slices so you can easily grab one piece at a time!

    shredded zucchini quiche

    Carbs in Zucchini

    Zucchinis are considered a low carb vegetable. That’s why you’ll find them in a lot of keto recipes on this site like my zucchini pizza boats, zucchini au gratin, and zucchini noodles recipe with chicken.

    So how many carbs do they add to this quiche?

    The full recipe calls for two medium zucchinis. That amount comes out to about 10 grams of carbohydrates and 4 grams of fiber total. 

    So there are only 6 net carbs from the zucchinis in the entire quiche. And I highly doubt you’ll be eating the whole quiche yourself in one sitting!

    crustless zucchini pie

    Optional Crust

    Some quiches are made with a flaky pastry crust. My ham and broccoli quiche has an almond flour, coconut flour, and parmesan crust. I also have a cauliflower crust quiche with a bacon cheddar filling.

    The crust can be tasty, but it’s definitely extra work. Plus, it increases the carb count for the dish.

    That’s why I decided to make this zucchini quiche without a crust. The filling is so tasty and satisfying, no one seems to miss it! 

    Adding Protein

    To keep the recipe simple, I decided not to add any meat. I think it gets plenty of flavor from the current ingredients.

    But if you wanted to add some protein, there are plenty of options that would be delicious! Sausage, ham, or bacon would all be tasty additions. 

    Zucchini is a very versatile vegetable, so it will go well with most ingredients.

    zucchini quiche recipe

    Other Recipes to Try

    Looking for more keto breakfasts to make for a crowd or to meal prep for the week? Check out a few of these favorites:

    • Crustless Broccoli Cheese Quiche takes just minutes to prep and tastes absolutely delicious!
    • Low-Carb Banana Muffins are only 4 net carbs each and packed with good fats for a tasty morning treat.
    • Paleo Egg Casserole is an easy breakfast bake that’s bursting with flavor and packed with healthy veggies!
    • Keto Breakfast Muffins made with eggs, cottage cheese, and bacon are a tasty and satisfying breakfast you can enjoy all week.
    • Coconut Flour Donuts with chocolate icing taste like you’re cheating but are only 3 net carbs each!

    Shredded Zucchini Quiche Recipe

    This crustless zucchini quiche is an easy and delicious breakfast that includes something green. It’s great to feed your family or a group for several days.

    You can also whip up a batch to store in the freezer to have a tasty breakfast ready any time you like!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    crustless zucchini quiche

    Crustless Zucchini Quiche

    4.92 from 12 votes
    This easy zucchini quiche with no crust only takes 10 minutes of prep time and only has 6 grams net carbs. In an hour tops, it'll be ready and hot!
    Prep Time:10 minutes mins
    Cook Time:50 minutes mins
    Total Time:1 hour hr
    Course: Main Course
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 people
    Calories: 332

    Video

    Ingredients

    • 6 large eggs
    • 4 cups shredded zucchini about 2 medium
    • ¾ cup almond flour
    • ¼ cup coconut flour
    • 1 cup shredded cheddar cheese
    • ½ cup coconut oil softened or melted (butter or ghee works too)
    • 2 tablespoons fresh parsley chopped
    • 2 tablespoons grated parmesan cheese
    • 1 tablespoon minced dry onion
    • 2 cloves garlic minced
    • ½ teaspoon dried basil
    • ½ teaspoon salt
    US Customary - Metric

    Instructions

    • Preheat oven to 350°F and grease a 9.5-inch pie plate.
    • Remove the excess moisture from the grated zucchini before using for best results. Combine all ingredients in a large bowl then pour into prepared pie plate.
    • Bake at 350°F for 45-60 minutes or until fully set.
    • Remove from oven and cool on a rack.

    Notes

    It's best to remove the excess moisture from the grated zucchini before using.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 332 | Carbohydrates: 9g | Protein: 13g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 323mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 23.2mg | Calcium: 183mg | Iron: 1.8mg

    Additional Info

    Net Carbs: 6 g | % Carbs: 7.3 % | % Protein: 15.9 % | % Fat: 76.8 % | SmartPoints: 14
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 332
        [carbohydrates] => 9
        [protein] => 13
        [fat] => 28
        [saturated_fat] => 17
        [cholesterol] => 155
        [sodium] => 323
        [potassium] => 390
        [fiber] => 3
        [sugar] => 4
        [vitamin_a] => 675
        [vitamin_c] => 23.2
        [calcium] => 183
        [iron] => 1.8
        [serving_unit] => slice
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: September 27, 2018... Last Updated: July 9, 2020

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    Reader Interactions

    Comments

    1. Rebecca

      August 13, 2021 at 12:44 pm

      This looks great and I’d love to try it with some of my summer squash however, I’m wondering if I could decrease the oil a bit. I’m type 1 and eat very low carb but not truly keto so I try to keep my fat content a little lower than your average keto dieter. I definitely don’t want to cut out the cheese because come on. If I cut down to 1/4 oil (probably avocado or butter to avoid the coconut flavor issue noted above) would you recommend decreasing the almond and/or coconut flour? I know coconut flour can suck up quite a bit of moisture but there are so many eggs in this it may be fine. Ideas? Thank you!

      Reply
      • Lisa MarcAurele

        August 14, 2021 at 8:48 am

        I would cut back on the almond and coconut flour if reducing the oil/butter to half. But since there's a lot of egg, you shouldn't need to reduce by much.

        Reply
    2. Pam

      July 23, 2020 at 1:24 pm

      I just popped this into the oven. looking forward to eating it. I had a 9 " glass pie pan and extra filling. so I put extra into the muffin cups. also the zucchini shrank down to about 1/2 of the fresh grated amount, and I let it sit about an hour so lots of water came out. I used 5 med size zucchini. I used 1 1/2 c jack and gouda cheese since it was what I had. It looked dry, so I added a 1 Tbs cream and another egg. so it spread in the pan better. and I also added the last of the asparagus from the garden and I added pepper. I used parchment paper in the bottoms of the muffin tins and pie pan. The muffins only took about 20 min to bake, Oh they just came out and they are great maybe a little juicy because the last zucchini didn't drain as long.

      Reply
    3. Laura

      July 22, 2020 at 3:42 pm

      5 stars
      I could eat these everyday...????
      Today I made them in my silicone cupcake pan. Sprayed pan with cooking spray and baked for 30 minutes. Recipe made 12. I thought this would make freezing more convenient.

      Reply
    4. Cissy

      July 16, 2020 at 1:49 pm

      5 stars
      This is soooo good. I am not following Keto. I have food sensitivies and am in the process of trying to figure them all out. This recipe is a keeper..

      Reply
    5. Kathy

      July 16, 2020 at 8:41 am

      5 stars
      This recipe is easy and delicious. I’ve got a ton of zucchini and this is a great use of it. I’ve made it twice in a week. It reheats very well. I grated the zucchini on the larger grate and the only change I made was dry parsley.

      Reply
    6. Morgan Gibson

      July 13, 2020 at 12:20 pm

      Have issues with coconut what could I use instead of coconut flour?

      Reply
      • Lisa MarcAurele

        July 13, 2020 at 1:16 pm

        You should be able to sub it out with almond flour in this recipe.

        Reply
    7. Karen Edwards

      May 27, 2020 at 8:21 am

      I looked, but I didn't find anyone asking if the leftovers can be frozen or not. It is just me so I like to be able to freeze some for future breakfasts. I am also going to add some turkey breakfast sausage to the mix.

      Reply
      • Lisa MarcAurele

        May 27, 2020 at 8:48 am

        Leftovers can be frozen for later and reheated. I like to freeze in slices so I can just grab a slice at a time.

        Reply
    8. Colin Jeffery

      April 03, 2020 at 2:19 am

      Has this really got 76% fat....?

      Reply
      • Lisa MarcAurele

        April 03, 2020 at 5:56 am

        That is how it's calculated. It's a keto meal recipe which should be high fat.

        Reply
    9. Lizzie

      October 16, 2019 at 1:08 am

      5 stars
      This beautiful quiche went down an absolute treat with my family. Wonderfully light, moist and thoroughly delicious! Definitely making this again. ???

      Reply
    10. Jade

      September 24, 2019 at 4:34 am

      This is NOT a VIDEO. Don't advertise it as a VIDEO on Google.

      Reply
      • Lisa MarcAurele

        September 24, 2019 at 7:23 am

        The video is in the content which is why it's being shown on Google.

        Reply
    11. Kelley

      September 23, 2019 at 10:54 am

      Hi, I'm excited to try this recipe! I'm confused about your instruction here though: "First, you’ll want to preheat the over to 350 degrees. Next, grease 9.5-inch pie plate. It’s important to mention here that if you’re using a glass pie plate, reduce the cooking temperature by about 25 degrees. I’m using glass for this recipe, so you can keep it at 350."

      Is 350 degrees the correct temperature when using glass, or is it 325 degrees? Thanks!

      Reply
      • Lisa MarcAurele

        September 23, 2019 at 2:01 pm

        That is confusing. I'll need to clean it up, but you may want to reduce the temperature by 25 degrees with a glass dish or just keep an eye on it as it may brown up faster.

        Reply
    12. Berna

      September 15, 2019 at 9:41 am

      What can I replace for the coconut oil and flour. I can not have them.

      Reply
      • Lisa MarcAurele

        September 15, 2019 at 11:04 am

        Any oil or flour should work. If you don't use any flour, the texture will not be the same. You could just try using more eggs if omitting the flour, but I haven't tested it that way.

        Reply
    13. LISA POETZSCHKE

      September 04, 2019 at 5:39 pm

      Have made this recipe many times and just love it. I want to bring it to a potluck and was wondering...if I needed to double the recipe., what size pan would you suggest I use? Thanks for your help.

      Reply
      • Lisa MarcAurele

        September 05, 2019 at 8:48 am

        I'd use a 9x13-inch casserole pan if doubling.

        Reply
    14. Marilyn

      September 02, 2019 at 2:53 pm

      5 stars
      I loved this recipe! I have made it twice, and I used Paleo flour mix. The second time I had extra zucchini, and I made 1 1/2 of the recipe. I also added some sauteed minced ham and a little pepper, which made my husband happy. The first time I used more Parmesan and less cheddar because that is what I had. It turned out good both times. I couldn't taste any coconut at all, so I'm not sure why some people have commented on that. Thanks for the Paleo friendly recipe!

      Reply
    15. Sudie

      August 26, 2019 at 10:09 pm

      Is it necessary to have flour in it?

      Reply
      • Lisa MarcAurele

        August 27, 2019 at 6:06 am

        There's no need for any kind of flour in quiche.

        Reply
    16. Cindi

      August 20, 2019 at 6:48 pm

      I think this recipe would be amazingly delicious except for the coconut oil. The strong taste of coconut ruins the flavor!! Confusingly, it doesn't specify whether it's liquid oil or solid, which if googled, it says to use solid. This is not the first recipe I've tried that coconut oil ruined the flavor and I'm having a real hard time with keto recipes. I think I'm going to try it with olive oil to see it that works better?

      Reply
      • Lisa MarcAurele

        August 21, 2019 at 8:44 am

        It's nearly impossible to mix in the coconut oil if it's solid. It needs to be soft or melted. I usually melt it so I'll add that into the recipe. If you don't like the taste of coconut oil, you are better off using butter or ghee.

        Reply
      • Chantal

        September 21, 2019 at 3:30 pm

        Hi- you can also purchase deodorized coconut oil

        Reply
    17. Molly Spradley

      August 18, 2019 at 5:25 pm

      5 stars
      This was so easy and thankfully used a lot of zucchini. I love that I can serve this to my daughter who has Celiac. I'll freeze it up in portions and when she visits this will make a nice option to offer her. I found it was a bit bland but adding pepper as well as some hot sauce perked it up. This will definitely get made every summer during zucchini season, thank you!

      Reply
    18. Gail K Peach

      August 12, 2019 at 5:19 pm

      Can you use all purpose flour and veggie oil im nstead. I don't have the other items.

      Reply
      • Lisa MarcAurele

        August 12, 2019 at 5:40 pm

        It should work, but I didn't test it that way.

        Reply
    19. Valorie

      July 19, 2019 at 4:34 pm

      How do you remove the excess water from the zucchini?? I put it in a cloth and sprinkle a tiny bit of salt on it and let is set for about 5-8 minutes, then I squeezed the water out of it. I notice when I went to measure it it was less zucchini then what I started with.. Also what do you grease the dish with???♥️

      Reply
      • Lisa MarcAurele

        July 19, 2019 at 6:10 pm

        I just put it in a towel and squeeze out what I can. I measure before squeezing out the moisture as it will be less after. And I don't find greasing the pan is necessary but you can use coconut oil if needed.

        Reply
    20. Judy

      July 12, 2019 at 3:29 pm

      4 stars
      I wish the note about getting rid of excess moisture from the zucchini had been at the point where the recipe has you grate the zucchini. I didn’t read the note, which is at the very end, until all my ingredients were already in the pie pan.

      Reply
      • Lisa MarcAurele

        July 13, 2019 at 11:19 am

        Thanks for the feedback, I'll get that added in the instructions area.

        Reply
    21. pallavi

      May 17, 2019 at 10:55 am

      Can I substitute almond flour with something else?

      Reply
      • Lisa MarcAurele

        May 17, 2019 at 1:54 pm

        You can try using a lesser amount of coconut flour or use finely ground sunflower seeds.

        Reply
    22. Cindy Buchan

      April 16, 2019 at 1:03 am

      Can you sub the coconut oil for anything else?

      Reply
      • Lisa MarcAurele

        April 16, 2019 at 8:19 am

        You could use butter.

        Reply
      • Sarah

        May 30, 2019 at 6:24 pm

        Thanks for this recipe! Excited to try it. Can I ask if there’s a sub for coconut flour? Thank you!

        Reply
        • Lisa MarcAurele

          May 31, 2019 at 6:15 am

          All almond flour should work.

    23. Sarah McKenzie

      March 09, 2019 at 1:44 pm

      Is the coconut oil, 1/2 c., solid or liquid?

      Reply
      • Lisa MarcAurele

        March 09, 2019 at 7:17 pm

        If the coconut oil isn't soft, I'll warm it up a bit so it blends in better.

        Reply
    24. Janine

      October 29, 2018 at 7:52 pm

      5 stars
      This looks amazing. I'm pinning to remember it for my Christmas guests!

      Reply
    4.92 from 12 votes (4 ratings without comment)

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