Crustless Zucchini Quiche

5 from 1 vote

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Today, we are featuring this beautiful crustless zucchini quiche as part of our brunch week series, which features some great recipes for Mother’s Day brunch.

The best part of this vegetarian quiche recipe is that you can make it throughout the year. Read on and learn how to make one of our best zucchini recipes.

A muffin and quiche on a table
Make this veggie quiche recipe for Mother’s Day, or any day.

About this recipe

A quiche and glass of orange juice on a table
This vegetarian quiche recipe is perfect for zucchini.

If you’re looking for a tasty use of your zucchini, this easy quiche recipe is the way to go.

There’s no need to limit this crustless veggie quiche to zucchini though, any number of other seasonal vegetables also work with this recipe.

Variations and substitutions

  • Spinach
  • Asparagus
  • Yellow Squash
  • Leaks
  • Swiss Chard

When most of us think of quiche, we associate this popular brunch food with France, but in reality, quiche originates in the Lothringen area of Germany which later came under French rule and was renamed Lorraine.

Sound familiar?

Still, quiche comes from the German word for cake, kuchen, and so it still has pretty close ties to the Germans.

How to make it

Ingredients for crustless vegetarian quiche.
Make this crustless zucchini quiche with just a few simple ingredients.

Eggs are the base for a classic quiche, giving it that cake-like texture that medieval Germans equated to their kuchen so many years ago.

A bowl of eggs and a whisk
This crustless quiche uses five large eggs.

Gluten-free quiche

If you’re looking for a gluten-free quice recipe, this is an easy one to make, gluten-free.

Adding flour to eggs in a mixing bowl
Easily convert this recipe to a gluten-free quiche.

For those of you looking for a gluten-free quiche, substitute the flour in this recipe for a tiny bit of xanthan gum, 1/8 of a teaspoon should do the trick.

Adding vegetables in a mixing bowl
Zucchini is just one of the stars of this veggie quiche.

This zucchini quiche uses mushrooms and onion to compliment the mellow flavors of the squash.

That said, feel free to make this veggie quiche your own and add whatever fresh vegetables you have on hand.

Add some cheese

Adding shredded cheese to a mixing bowl
Using shredded cheese will enhance the melting process while this quiche bakes.

We use cheddar cheese in this vegetarian quiche recipe but once again don’t sweat the small stuff with this light and relaxing brunch idea.

Other popular cheeses for quiche include:

  • Fontina -Creamy and semi-firm Italian cheese
  • Monterey – Sweet and semi-hard American cheese.
  • Mozzarella- Classic Italian white cheese made from buffalo milk.
  • Gruyère (my personal favorite) – Hard and yellow cheese from the medieval village of Gruyère, Switzerland with a full nutty flavor.

Each of these cheeses lends its character to this quice recipe, so go with your taste buds and what you have in your cheese drawer.

Adding cheddar cheese to veggie quiche.
We use shredded sharp cheddar cheese from Cabot for this veggie quiche.

We use cheddar cheese in this vegetarian quiche recipe but once again don’t sweat the small stuff with this light and relaxing brunch idea.

Each of these cheeses lends its unique character to this quice recipe, so go with your taste buds and what you have in your cheese drawer.

A plate of food on a table, with Quiche and Berries
This crustless vegetable quiche bakes in just 40 minutes.

What to serve with this

If you are wondering what to serve with quiche, think light, and simple.

  • Baby greens
  • Croissants
  • Juice
  • Fresh Berries
  • Hashbrowns
A plate of food with a slice of cake on a table, with Quiche
Light pastries and fruit are great compliments to this crustless veggie quiche.

Be sure to see all of our brunch ideas.

A plate of food on a table, with Quiche and Juice
Make this crustless zucchini quiche and let us know how it turns out!

Other quiche recipes

If you’ve tried this Zucchini Quiche Recipe or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food and what we have cooking.

Crustless Zucchini Quiche

5 from 1 vote
This vegetarian quiche recipe is a great way to clean out your vegetable drawer or use up your season's supply of zucchini!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Yield: 8


  • 5 eggs
  • 1/4 cup flour
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1 zucchini, medium-size
  • 1/4 onion
  • 3 mushrooms
  • 3 tsp butter, divided
  • 1/2 cup cheddar cheese, grated


  • Preheat oven to 350°F and then chop the zucchini, onion, and mushrooms.
  • Place each type of vegetable into a separate small microwave-safe bowl and then add a teaspoon of butter to each bowl. Microwave the vegetables, one at a time, for one minute and then set aside.
  • Combine the 5 eggs, flour, baking powder, and salt into a large bowl and thoroughly whisk it all together. Then add the egg mixture to a glass baking pan. Add vegetables to egg mixture and incorporate well. Finally, add in the cheddar cheese and mix it all together.
  • Bake the quiche for 35-40 minute or until top is golden.


Calories: 102kcal, Carbohydrates: 4g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 113mg, Sodium: 103mg, Potassium: 169mg, Fiber: 0g, Sugar: 1g, Vitamin A: 315IU, Vitamin C: 4.8mg, Calcium: 84mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Brunch
Cuisine: Vegetarian
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Platter Talk gratefully acknowledges the following sponsors for sponsoring this post. Dixie Crystals, Cabot Cheese, Sweets & Treats, Joyjolt, and Torani.

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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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1 Comment

  1. I love brunch because it is eaten at the perfect time of day. I really can’t eat too soon after breakfast but am starving before lunch. I