Crustless Zucchini Quiche

Crustless Zucchini Quiche is a delicious and simple anytime meal! Kid tested and approved! This uses easy-to-find, everyday ingredients and comes together with ease. Just mix, pour, bake, and serve. Makes for a great no-fuss midweek meal. Give this a try today! 

What Is a Quiche?

A Quiche (pronounced “KEESH”) is a French tart that typically has a pie crust that is filled with any variety of savory, and sometimes sweet, ingredients. It can be filled with meats, cheeses, vegetables, and even custards. Being from New Jersey, I often saw them on the menus of diners.

Crustless Zucchini Quiche

This recipe is my mother’s with a couple tweaks. I grew up with this and I have always loved it. It was one of the only ways I would eat zucchini as a child. Here are a couple tips to make your life easier.

Beat the Eggs & Oil. To make a more homogeneous blend, I beat the eggs first with a whisk. This makes them more fluffy as it will add some air to the eggs. I will then add the oil to the eggs and mix, not beat, them together using the whisk. As I’m stirring, I pour the mix into the bowl with the other ingredients. This ensures the eggs and oil mix more evenly.

What Ingredients Are in Crustless Zucchini Quiche?

• Zucchini
• Bisquick
• Onions
• Cheese
• Canola Oil
• large – extra-large Eggs
• Dried Parsley
• Kosher Salt
• Garlic Powder
• Dried Thyme
• Dried Oregano
• Black Pepper

Sauteed Sugar Bomb Tomatoes

• Sweet Cherry Tomatoes
• Olive Oil
• Fresh Basil
• White Wine
• Salt and Pepper to taste

Ingredient Notes & Substitutions

Bisquick – while there are way to substitute for Bisquick, it’s not going to give you the same flavor. I don’t recommend subbing for this.

Sweet Cherry Tomatoes – depending on the region and store supply, these can be called “Sugar Bomb,” “Flavor Bomb,” or something similar. Whatever they’re called, you want to make sure the package says something like “Sweet Cherry Tomatoes.”

How Is Crustless Zucchini Quiche Made?

1. Heat the oven to 350°F. Spray a 9 inch pie plate with cooking spray.
2. Mix all the dry ingredients in a mixing bowl – zucchini, onions, bisquick, parmesan, parsley, salt, thyme, garlic powder, oregano, and pepper.
3. In a separate bowl or measuring cup, beat the eggs. Stir in, but do not beat, the canola oil. Pour the eggs and oil into the mixing bowl. Mix all ingredients thoroughly.
4. Pour the mix into the pie plate. Place in the oven and bake for 35-45 minutes. At the 35 minute mark, test the quiche with a toothpick.
5. Place a toothpick in the center of the pie. If it removed cleanly, it’s done. If there is still batter on the toothpick, cook for another 5 minutes and test again. Once the toothpick removes cleanly, the quiche is done.
6. Cut into 8 pieces and serve.

Sauteed Sugar Bomb Tomatoes

1. Heat the oil in a medium skillet over medium-high heat.
2. Add the tomatoes and season with salt and pepper. Cook until you notice some crispiness, about 3-5 minutes.
3. Pour in the white wine and reduce by half, about 3 minutes.
4. Add the basil and stir for a minute or 2. Server and enjoy!

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 4-5 days in an airtight container. You can reheat them in the microwave.

Can I Freeze Crustless Zucchini Quiche?

Yes, absolutely! Place the pieces on a sheet pan and freeze. Take the individual pieces off the tray and place them in a freezer bag or some other airtight container. They will last 4-6 months.

To reheat, first thaw on the counter. Then reheat in a microwave.

Useful Kitchen Tools

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Other Amazing Recipes That You’ll Love!

French Onion Soup

Spinach Soup

Mediterranean Quinoa Salad

Tuscany Stuffed Portobello Mushrooms

Print

Crustless Zucchini Quiche

Course Breakfast, Lunch, Main Course

Cuisine American, French

Keyword casserole, crustless, quiche, zucchini

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 pieces

Ingredients

• 3 cups Zucchini, quartered lengthwise and sliced (about 2 medium zucchinis)
• 1 cup Bisquick
• 1/2 cup Onions, diced small
• 1/2 cup Parmesan Cheese
• 1/2 cup Canola Oil
• 4 large-XL Eggs, beaten
• 1 Tablespoon Dried Parsley
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Black Pepper

Instructions

1. Heat the oven to 350°F. Spray a 9 inch pie plate with cooking spray.

2. Mix all the dry ingredients in a mixing bowl - zucchini, onions, bisquick, parmesan, parsley, salt, thyme, garlic powder, oregano, and pepper.

3. In a separate bowl or measuring cup, beat the eggs. Stir in, but do not beat, the canola oil. Pour the eggs and oil into the mixing bowl. Mix all ingredients thoroughly.

4. Pour the mix into the pie plate. Place in the oven and bake for 35-45 minutes. At the 35 minute mark, test the quiche with a toothpick.

5. Place a toothpick in the center of the pie. If it removed cleanly, it's done. If there is still batter on the toothpick, cook for another 5 minutes and test again. Once the toothpick removes cleanly, the quiche is done.

6. Cut into 8 pieces and serve.

7. Server with Sauteed Sugar Bomb Tomatoes (recipe below).

Recipe Notes

Sauteed Sugar Bomb Tomatoes

Ingredients

• 8 ounces Sweet Cherry Tomatoes (sometimes called Sugar Bomb, Flavor Bomb, etc.), halved
• 2 Tablespoons Olive Oil
• 1 Tablespoon Fresh Basil, sliced
• 1/4 cup White Wine
• Salt and Pepper to taste

Instructions

1. Heat the oil in a medium skillet over medium-high heat.
2. Add the tomatoes and season with salt and pepper. Cook until you notice some crispiness, about 3-5 minutes. 
3. Pour in the white wine and reduce by half, about 3 minutes. 
4. Add the basil and stir for a minute or 2. Server and enjoy!