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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.
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.
- 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.
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!
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!
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.
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!
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Crustless Zucchini Quiche
Recipe Video (Click on Image to Play)
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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
First Published: September 27, 2018… Last Updated: July 9, 2020
Morgan Gibson
Have issues with coconut what could I use instead of coconut flour?
Lisa MarcAurele
You should be able to sub it out with almond flour in this recipe.
Karen Edwards
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.
Lisa MarcAurele
Leftovers can be frozen for later and reheated. I like to freeze in slices so I can just grab a slice at a time.
Colin Jeffery
Has this really got 76% fat….?
Lisa MarcAurele
That is how it’s calculated. It’s a keto meal recipe which should be high fat.
Lizzie
This beautiful quiche went down an absolute treat with my family. Wonderfully light, moist and thoroughly delicious! Definitely making this again. ???
Jade
This is NOT a VIDEO. Don’t advertise it as a VIDEO on Google.
Lisa MarcAurele
The video is in the content which is why it’s being shown on Google.
Kelley
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
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
What can I replace for the coconut oil and flour. I can not have them.
Lisa MarcAurele
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
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
I’d use a 9×13-inch casserole pan if doubling.
Marilyn
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
Is it necessary to have flour in it?
Lisa MarcAurele
There’s no need for any kind of flour in quiche.
Cindi
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
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
Hi- you can also purchase deodorized coconut oil
Molly Spradley
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
Can you use all purpose flour and veggie oil im nstead. I don’t have the other items.
Lisa MarcAurele
It should work, but I didn’t test it that way.
Valorie
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
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
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
Thanks for the feedback, I’ll get that added in the instructions area.
pallavi
Can I substitute almond flour with something else?
Lisa MarcAurele
You can try using a lesser amount of coconut flour or use finely ground sunflower seeds.
Cindy Buchan
Can you sub the coconut oil for anything else?
Lisa MarcAurele
You could use butter.
Sarah
Thanks for this recipe! Excited to try it. Can I ask if there’s a sub for coconut flour? Thank you!
Lisa MarcAurele
All almond flour should work.
Sarah McKenzie
Is the coconut oil, 1/2 c., solid or liquid?
Lisa MarcAurele
If the coconut oil isn’t soft, I’ll warm it up a bit so it blends in better.
Janine
This looks amazing. I’m pinning to remember it for my Christmas guests!