Fresh Tomato Crustless Zucchini Quiche

I never thought I’d get excited about a quiche without a crust, but here we are. Growing up, my mom always made traditional quiche with a buttery crust, and I assumed that’s just how it had to be done. When I tried making it that way, the crust would end up soggy or burnt – there was no in-between.

That’s when I discovered that dropping the crust altogether wasn’t just okay – it was actually better. The eggs and zucchini get to be the stars of the show, and there’s no fussy pastry to worry about. Plus, it’s one of those dishes that’s just as good straight from the fridge the next day, which makes it perfect for busy weeknight dinners.

What Kind of Zucchini Should I Use?

For quiche, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re usually less watery and have smaller seeds than larger ones. Look for zucchini that feels firm and heavy for its size, with smooth, slightly glossy dark green skin – avoid any with soft spots or wrinkled skin. Since zucchini contains a lot of water, you might want to salt your slices and let them sit for about 10 minutes before patting them dry with paper towels – this helps prevent a soggy quiche. If you can’t find regular green zucchini, yellow summer squash works just as well in this recipe.

Options for Substitutions

This quiche recipe is pretty forgiving and allows for several easy swaps:

• Zucchini: You can swap zucchini with yellow summer squash, or try other vegetables like thinly sliced eggplant or bell peppers. Just make sure to slice them thinly so they cook evenly.
• Shallots: No shallots? Use regular onions (about 1/2 medium onion) or 2-3 green onions instead. Red onions work great too!
• Mozzarella and Parmesan: Feel free to use any melting cheese you have – Swiss, Gruyere, or cheddar all work well. For the Parmesan, you could use Romano or Asiago cheese.
• Skim milk: Any type of milk works here – whole milk, 2%, or even plant-based options like unsweetened almond or oat milk. Just note that fuller-fat milk will make a richer quiche.
• White whole wheat flour: All-purpose flour works perfectly, or try gluten-free flour blend (make sure it contains xanthan gum) using the same amount.
• Parsley: You can swap parsley with basil, chives, or a mix of fresh herbs. If using dried herbs, use just 1 tablespoon instead of 1/4 cup fresh.

Watch Out for These Mistakes While Baking

The biggest challenge when making a crustless quiche is dealing with excess moisture from the vegetables, which can make your quiche watery – solve this by lightly salting your sliced zucchini and tomatoes and letting them drain on paper towels for 15-20 minutes before adding them to your quiche.

Another common mistake is not properly greasing your baking dish, which can lead to the quiche sticking and breaking apart when serving – make sure to coat your dish thoroughly with olive oil, getting into all the corners.

For the best texture, avoid overmixing the flour mixture as this can make your quiche dense and tough – instead, gently fold the ingredients together just until combined, and remember to let the quiche rest for 5-10 minutes after baking to help it set properly.

A final tip: position your vegetable slices thoughtfully when layering them in the dish, as they’ll be visible in the finished quiche – creating an intentional pattern will give you a beautiful presentation without any extra effort.

What to Serve With Crustless Quiche?

This light and veggie-filled quiche pairs perfectly with a variety of simple sides to make a complete meal. For breakfast or brunch, try serving it with crispy hash browns or roasted breakfast potatoes and some fresh fruit on the side. If you’re having it for lunch or dinner, a simple mixed green salad with a light vinaigrette makes an excellent companion – the fresh, crisp greens balance out the warm, creamy quiche really well. You can also add some crusty whole grain bread or warm croissants to round out the meal, especially if you’re serving a crowd.

Storage Instructions

Keep Fresh: This crustless zucchini quiche is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. It makes a great grab-and-go breakfast or lunch option throughout the week.

Freeze: Cut the cooled quiche into individual portions and wrap each piece well in plastic wrap, then aluminum foil. Pop them in the freezer where they’ll stay good for up to 3 months. It’s super handy to have a few pieces tucked away for busy days!

Reheat: When you’re ready to enjoy your quiche again, warm it in the oven at 350°F for about 15-20 minutes, or microwave individual slices for 1-2 minutes. If reheating from frozen, let it thaw overnight in the fridge first. The texture stays nice and tender when reheated!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 30-35 g
• Carbohydrates: 55-60 g

Ingredients

For the vegetables:

• kosher salt
• 1 medium tomato (thinly sliced)
• ground black pepper
• 2 tbsp olive oil
• 1 zucchini (shredded, about 2 cups)
• 1/2 cup shredded mozzarella (part-skim for less fat)
• 1/2 tsp sweet paprika
• 3 shallots (thinly sliced)
• 2 tbsp grated Parmesan

For the custard:

• 3 large eggs (room temperature for better texture)
• 2/3 cup skim milk (I use Organic Valley)
• 1/4 tsp baking powder
• 1/2 cup all-purpose flour (King Arthur is my favorite for baking)
• 1/2 tsp sweet paprika
• 1/4 cup fresh parsley (finely chopped)

Step 1: Prepare the Tomatoes

• 1 medium tomato, cut into thin slices
• kosher salt

Preheat your oven to 350°F (175°C).

Arrange the tomato slices in a single layer on a paper towel and sprinkle them lightly with kosher salt.

Let them sit for a few minutes, which will help draw out excess moisture, then pat the slices dry with another paper towel.

This step prevents the quiche from becoming soggy.

Step 2: Sauté the Zucchini and Shallots

• 2 tablespoons private reserve extra virgin olive oil
• 1 zucchini (about 8 oz), sliced into rounds
• 3 shallots (about 3.5 oz), cut into rings
• kosher salt and black pepper
• 1/2 teaspoon sweet Spanish paprika

While the tomatoes are draining, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking.

Add the zucchini rounds and shallot rings, then season with kosher salt, black pepper, and 1/2 teaspoon of the sweet Spanish paprika.

Increase the heat slightly and sauté, tossing regularly, until the vegetables are tender and develop some brown spots (about 8-10 minutes).

I like to let the zucchini get nicely golden for extra flavor.

Step 3: Assemble the Quiche Base

• cooked zucchini and shallots from Step 2
• sliced tomatoes from Step 1
• 1/2 cup shredded part-skim mozzarella (almost 2 oz)
• 2 tablespoons grated Parmesan cheese (about 0.35 oz)
• private reserve extra virgin olive oil (for greasing dish)

Lightly oil a 9-inch pie dish with a little extra virgin olive oil.

Spread the cooked zucchini and shallots (from Step 2) evenly across the bottom.

Layer the salted, dried tomato slices (from Step 1) on top.

Next, sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the vegetables.

Step 4: Prepare the Egg Mixture

• 3 large eggs, lightly beaten
• 2/3 cup skim milk
• 1/2 teaspoon sweet Spanish paprika
• 1/4 teaspoon baking powder
• 1/2 cup sifted white whole wheat or all-purpose flour (about 2 oz)
• 1/4 cup fresh parsley, packed (about 0.2 oz)

In a mixing bowl, whisk together the eggs, skim milk, the remaining 1/2 teaspoon sweet Spanish paprika, baking powder, sifted flour, and fresh parsley until well combined and slightly frothy.

This mixture will form a light and flavorful custard for the quiche.

Step 5: Pour and Bake the Quiche

• egg mixture from Step 4
• assembled pie dish from Step 3

Pour the egg mixture (from Step 4) evenly over the cheese-topped vegetables in the pie dish (from Step 3).

Transfer the dish to the preheated oven and bake at 350°F (175°C) for about 30 minutes, or until the egg mixture is fully set and the top looks golden.

I like to let the quiche rest for 5 to 7 minutes after baking so it cuts cleanly, and the flavors settle beautifully.