Name: Keto Crustless Zucchini Quiche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium zucchini, grated and well squeezed dry (about 1 to 1.25 pounds total); 6 large eggs; 1 cup heavy cream or half and half; 1 cup shredded cheese (cheddar, mozzarella, or a mix); 2 tablespoons grated Parmesan cheese; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 2 tablespoons fresh parsley or chives, chopped; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or sweet paprika; 1 teaspoon oil or butter, for sautéing; butter or oil, for greasing the pie dish; 4 slices cooked bacon, crumbled; 1/2 cup cooked sausage, drained well; 1/2 cup diced cooked chicken

Keto Crustless Zucchini Quiche Recipe tastes rich and cheesy with tender zucchini, a custardy egg base, and just enough seasoning to keep every bite interesting. It works perfectly for busy low carb eaters who want a make-ahead breakfast, brunch, or light dinner in about 45 minutes total. I first tested this on a chaotic school morning, and my kids inhaled it before I could even photograph the last slice.

Why Make This Keto Crustless Zucchini Quiche Recipe at Home

This crustless zucchini quiche keeps carbs low while still feeling like comfort food. You skip the crust, save time, and still get that creamy, cheesy, slightly golden top that feels like a bakery brunch.

You control the ingredients, so you avoid hidden starches and weird fillers that sneak into store bought quiche. You also use up extra zucchini in a way that tastes far more exciting than another basic sauté.

“This Keto Crustless Zucchini Quiche Recipe tastes like a fancy brunch dish but comes together with simple ingredients and totally fits my low carb goals. ★★★★★”

Ingredients You Need

Main ingredients

Zucchini:
- 2 medium zucchini, about 1 to 1.25 pounds total, grated or very finely sliced
- Pat dry very well so the quiche does not turn watery
Eggs:
- 6 large eggs
- Use good quality eggs since they carry the flavor
Dairy:
- 1 cup heavy cream or half and half
- 1 cup shredded cheese
  - Cheddar gives a sharper flavor
  - Mozzarella melts gently and tastes mild
  - A mix of cheddar and mozzarella works great
- 2 tablespoons grated Parmesan for extra savory flavor
Aromatics and flavor boosters:
- 2 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 tablespoons chopped fresh parsley or chives
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika or sweet paprika
Protein add ins (optional but tasty):
- 4 slices cooked bacon, crumbled
- or 1/2 cup cooked sausage, drained very well
- or 1/2 cup diced cooked chicken

Pantry shortcuts and brand notes

Use pre shredded cheese from a low carb friendly brand if you feel short on time. Some brands add starch, so check the label if you track carbs closely.
Use jarred minced garlic if you do not want to chop cloves, though fresh garlic gives a brighter flavor.
Use dried parsley or dried chives if you do not have fresh herbs; use 1 teaspoon dried for every tablespoon fresh.

Equipment list

9 inch pie dish or 9 inch round baking dish
Large mixing bowl
Whisk
Box grater or food processor with shredding blade for zucchini and cheese
Skillet for sautéing onion and garlic
Clean kitchen towel or paper towels to squeeze moisture from zucchini
Baking sheet to place under the pie dish for easier handling

Tips & Mistakes

Squeeze the zucchini very well or the quiche turns watery and soft in the center.
Salt the grated zucchini lightly, let it sit 10 minutes, then squeeze; this pulls out extra moisture and keeps the texture firm.
Sauté the onion and garlic until they turn soft and fragrant; raw onion can taste harsh and overpower the eggs.
Cool the sautéed vegetables slightly before you add them to the eggs so the heat does not start cooking the eggs in the bowl.
Use heavy cream or at least half and half; thin milk can make the texture rubbery instead of custardy.
Do not skimp on seasoning; eggs and zucchini taste mild, so salt, pepper, mustard, and herbs carry a lot of flavor.
Do not overbake; pull the quiche when the center still jiggles slightly, and it will finish setting as it cools.
Grease the pie dish generously so slices release cleanly and keep their shape.
Let the quiche rest at least 10 to 15 minutes before slicing or it can fall apart.
Cut small cubes of cheese instead of shredding if you want little pockets of melty cheese in each bite.

How to Make Keto Crustless Zucchini Quiche Recipe

Step 1: Prep the zucchini

Preheat your oven to 350°F and grease a 9 inch pie dish. Wash the zucchini and trim the ends. Grate the zucchini on the large holes of a box grater.

Sprinkle a pinch of salt over the grated zucchini and place it in a clean kitchen towel. Let it sit about 10 minutes. Twist the towel and squeeze very firmly over the sink until you remove as much liquid as possible.

Step 2: Sauté the aromatics

Heat a teaspoon of oil or butter in a skillet over medium heat. Add the diced onion and cook 3 to 4 minutes until it turns soft and translucent. Add the minced garlic and cook 30 seconds until it smells fragrant.

Turn off the heat and let the onion and garlic cool slightly. This step keeps the hot vegetables from scrambling the eggs when you mix everything together.

Step 3: Mix the egg base

Crack the eggs into a large mixing bowl. Whisk until the yolks and whites combine and look slightly frothy. Add the heavy cream or half and half and whisk again until smooth.

Stir in salt, pepper, Dijon mustard, paprika, Parmesan, and chopped herbs. Taste a tiny drop of the mixture and adjust seasoning if needed. The mixture should taste slightly more salty than you want the final quiche, since zucchini and cheese will mellow it.

Step 4: Add zucchini, cheese, and extras

Add the well squeezed zucchini to the egg mixture and stir to distribute evenly. Fold in the shredded cheese and the cooled onion and garlic. If you use bacon, sausage, or chicken, add that now and stir to combine.

Make sure everything spreads evenly through the mixture so every slice holds a good mix of zucchini, cheese, and protein. The mixture should look thick but still pourable.

Step 5: Fill the dish and bake

Place the greased pie dish on a baking sheet for easier handling. Pour the quiche mixture into the dish and smooth the top with a spatula. Sprinkle a little extra cheese or paprika on top if you like a more golden crusty top.

Bake at 350°F for 30 to 40 minutes. Check at 30 minutes; the edges should look set and lightly golden, and the center should jiggle slightly when you nudge the dish. If the center still looks very liquid, bake another 5 to 10 minutes and check again.

Step 6: Cool and slice

Remove the quiche from the oven and place it on a cooling rack. Let it rest at least 10 to 15 minutes so the custard finishes setting and slices hold together. Run a thin knife around the edge if it sticks slightly.

Slice into 6 to 8 wedges with a sharp knife. Serve warm, or let it cool completely if you plan to pack it for meal prep.

Variations I've Tried

Swap the cheddar for pepper jack and add a few tablespoons of diced green chiles for a mild spicy version. Use feta and a handful of chopped spinach with oregano for a Greek inspired twist that still stays low carb. Add a few sun dried tomato strips and basil with mozzarella for a pizza style flavor.

Use only egg whites and a bit more cheese if you want to lower the fat slightly while still keeping it keto friendly. Add a small handful of finely chopped mushrooms, but sauté them first and cook off their moisture so they do not water down the quiche.

How to Serve Keto Crustless Zucchini Quiche Recipe

Serve this Keto Crustless Zucchini Quiche Recipe warm with a simple side salad of mixed greens, cucumber, and a tangy vinaigrette. Add sliced avocado on the side for extra healthy fats and a creamy contrast. Pair it with hot coffee, herbal tea, or a cold glass of unsweetened iced tea for a satisfying breakfast or brunch.

Use it as a light dinner with roasted broccoli or a quick tomato cucumber salad. It also works well as a grab and go snack; cut it into small squares and pack them in lunch boxes.

How to store

Fridge: Cool completely, then store slices in an airtight container in the refrigerator for up to 4 days.
Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer bag and freeze for up to 2 months.
Reheat from fridge: Warm slices in a 325°F oven or toaster oven for 10 to 12 minutes until heated through, or microwave in short bursts so the eggs do not turn rubbery.
Reheat from freezer: Thaw overnight in the fridge, then reheat in a 325°F oven or toaster oven until hot in the center.