This easy crustless zucchini quiche recipe only takes 10 minutes of prep time and only has 6 grams net carbs. In an hour tops, you’ll have enough for the whole family … plus leftovers.
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My husband now calls me “The Queen of Quiche.” Hey, I’ve been called worse; I’ll take it.
I’m actually flattered by the nickname, especially watching him and the kids devour it.
I’ve been spoiling them with different quiche recipes as of late. Bacon and cheddar with cauliflower crust; a simple egg and cheese; a no-crust spinach-mushroom-cheese; crustless asparagus; and a ham, cheese and broccoli one.
So I guess I deserve the nickname; it’s ok, I’m not in the slightest embarrassed … even if my kids giggle uncontrollably when my husband says, “The Quiche Queen strikes again!”
Zucchini quiche recipe with no crust
I’m not sure how or when zucchini became the veggie of choice for quiche recipes. It just seems to be one of the best ingredients for it.
In fact, this isn’t my first experiment with this summer squash (otherwise known as a courgette) in a quiche.
I made this Paleo-friendly version (with radish as well). That recipe comes from the Ultimate Paleo Cookbook.
If you click the link to the zucchini-radish quiche recipe, ignore the fact that I say I rarely make quiche these days. I actually find myself making them more often than not.
Making this easy crustless zucchini quiche recipe
Although the quiche in the Ultimate Paleo Cookbook might seem the same as this one I’m about to share with you, there are several different ingredients.
So let’s get started….
First, you’ll want to preheat the oven 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, you may want to reduce the cooking temperature by about 25 degrees.
Also worth stating is that if you are using a glass pie plate, do not grease it or oil it. Furthermore, try not to use those thin, aluminum pie pans. They tend to disperse the heat unevenly.
Consequently, one slice can be scalding hot, while another could be lukewarm. However, if it’s the only thing you have, go ahead and double it up.
I know this is a crustless version, however, I’d also like to point out that if you are going to make any pies with crusts in the future, colder ingredients are better.
With those cooking caveats out of the way, combine the following ingredients in a large bowl: eggs, shredded zucchini, almond flour, coconut flour, shredded cheese, coconut oil, dry onion, fresh parsley, grated Parmesan cheese, dried basil, salt, and garlic. (photos 1-7)
Setting the Pie
Once the ingredients are mixed in the large bowl, pour them in the pie plate. (photo 8) You don’t have to coat the pie plate with anything additional.
Now, comes the hardest part: waiting. Bake at 350 degrees. Set your timer for 45 minutes. Check to see if the pie if fully set. If not, it might take up to an additional 15 minutes. If you like your quiche more well done, set the timer to one hour instead of 45 minutes.
Once it’s done, remove from heat and let it cool on a rack. (photo 9)
Crustless zucchini quiche
A weird, odd coincidence about this recipe. As I’m writing this, it’s only two days away from one of the strangest “holidays” I’ve ever heard of: National Sneak Some Zucchini Into Your Neighbor’s Porch Day – Aug. 8.
Yes, I’m not making this up.
I’m sure you’re familiar with all these obscure national such and such holidays. Here’s another random one: The day after the “Sneak Some Zucchini” holiday is National Rice Pudding Day, on August 9. (If you need some inspiration for a low carb rice pudding recipe, click that pudding link to see a healthy version of it I made in a Crock Pot.)
Why couldn’t it just be called “National Zucchini Day?”
I’m not making this stuff up. If you don’t believe me, check out this article on a New England (where I live) news website.
Anyways, read on for some reasons to start making this easy crustless zucchini quiche recipe more often….
Zucchini: Nutritional powerhouse
Two medium zucchinis, which is what this recipe calls for, contains just 66 calories. But as you’ll see it’s a very nutrient-dense veggie.
In this amount, there’s 4 grams of fiber; 10 grams of carbs (6 net grams); 6 grams of sugar; over 100 percent of your daily value of vitamin C; over 40 percent daily value for vitamin B6; over 30 percent for manganese, riboflavin and potassium; and nearly 30 percent folate. Finally, there’s a good amount of vitamin K as well, with over 20 percent.
Now, obviously, you’re not going to eat the whole pie in one sitting. (Right?) But even if you were to make this easy crustless zucchini quiche recipe just for yourself, you can have it wedge by wedge and indulge in this nutrition-packed treat.
Zucchini is an inflammation fighter and is good for heart health. That’s why I might have to start adding it to almost every quiche dish I make from now on.
Plus, it may improve digestion and thyroid function.
Zucchini Quiche with No Crust Printable Recipe
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Crustless Zucchini Quiche
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Ingredients
- 6 large eggs
- 4 cups shredded zucchini about 2 medium
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 cup shredded cheddar cheese
- 1/2 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
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
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Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Lizzie says
This beautiful quiche went down an absolute treat with my family. Wonderfully light, moist and thoroughly delicious! Definitely making this again. ???
Jade says
This is NOT a VIDEO. Don’t advertise it as a VIDEO on Google.
Lisa MarcAurele says
The video is in the content which is why it’s being shown on Google.
Kelley says
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!
Lisa MarcAurele says
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.
Berna says
What can I replace for the coconut oil and flour. I can not have them.
Lisa MarcAurele says
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.
LISA POETZSCHKE says
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.
Lisa MarcAurele says
I’d use a 9×13-inch casserole pan if doubling.
Marilyn says
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!
Sudie says
Is it necessary to have flour in it?
Lisa MarcAurele says
There’s no need for any kind of flour in quiche.
Cindi says
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?
Lisa MarcAurele says
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.
Chantal says
Hi- you can also purchase deodorized coconut oil
Molly Spradley says
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!
Gail K Peach says
Can you use all purpose flour and veggie oil im nstead. I don’t have the other items.
Lisa MarcAurele says
It should work, but I didn’t test it that way.
Valorie says
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???♥️
Lisa MarcAurele says
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.
Judy says
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.
Lisa MarcAurele says
Thanks for the feedback, I’ll get that added in the instructions area.
pallavi says
Can I substitute almond flour with something else?
Lisa MarcAurele says
You can try using a lesser amount of coconut flour or use finely ground sunflower seeds.
Cindy Buchan says
Can you sub the coconut oil for anything else?
Lisa MarcAurele says
You could use butter.
Sarah says
Thanks for this recipe! Excited to try it. Can I ask if there’s a sub for coconut flour? Thank you!
Lisa MarcAurele says
All almond flour should work.
Sarah McKenzie says
Is the coconut oil, 1/2 c., solid or liquid?
Lisa MarcAurele says
If the coconut oil isn’t soft, I’ll warm it up a bit so it blends in better.
Janine says
This looks amazing. I’m pinning to remember it for my Christmas guests!