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Crustless Zucchini Tomato Quiche

This crustless quiche is a light, protein-packed dish that highlights the fresh flavors of zucchini and tomatoes. Perfect for brunch, lunch, or dinner, it offers a creamy filling with a crisp, golden top without the fuss of a pastry crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetable Mixture
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 medium zucchinis thinly sliced (about 3 cups total)
  • 2 medium tomatoes seeded and diced
For the Egg Mixture
  • 3 large eggs
  • 1 cup milk whole or 2%
  • 1/2 cup heavy cream or use additional milk
For the Filling
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
Seasonings and Aromatics
  • 2 cloves garlic minced (1 clove used in the vegetable mixture, 1 clove implied in the instructions)
  • 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes optional

Equipment

  • 9-inch pie dish or quiche pan
  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Prepare a 9-inch pie dish or quiche pan by coating it generously with cooking spray or butter.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped small onion and cook for about 3 minutes until softened.
  3. Add the thinly sliced zucchinis and minced garlic to the skillet. Cook for 5-6 minutes until the zucchini is tender but still holds its shape and develops a gentle golden edge.
  4. Remove the skillet from heat and allow the vegetable mixture to cool slightly so that it doesn’t prematurely cook the eggs.
  5. In a mixing bowl, whisk together 3 large eggs, 1 cup milk, and ½ cup heavy cream until smooth. Season with 1 teaspoon dried basil (or 1 tablespoon fresh basil), ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes if desired.
  6. Spread the cooled zucchini and onion mixture evenly in your prepared dish. Scatter the diced tomatoes over top and sprinkle with 1 cup shredded mozzarella and ½ cup grated Parmesan cheese.
  7. Pour the egg mixture evenly over the vegetables and cheese. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top has turned a beautiful golden brown.
  8. Let the quiche rest for 10 minutes before slicing to allow the filling to set for cleaner servings.

Notes

For best results, use high-quality fresh produce such as farm-fresh zucchini and ripe, in-season tomatoes. Make sure to let the vegetables cool slightly before combining them with the egg mixture to avoid cooking the eggs prematurely. This versatile quiche can be easily customized by swapping or adding your favorite herbs, vegetables, or cheeses, and it reheats beautifully for leftovers.