Crustless Zucchini Tomato Quiche

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Light, flavorful, and bursting with garden-fresh goodness, this Crustless Zucchini Tomato Quiche is the kind of dish that makes you want to savor every bite. Whether served warm from the oven or chilled for a quick breakfast or lunch, this dish strikes the perfect balance between comfort and nutrition. The tender zucchini pairs beautifully with the sweet juiciness of ripe tomatoes, while fluffy eggs hold everything together in a savory custard.

What makes this quiche even better is that it skips the crust entirely, making it gluten-free, low-carb, and incredibly easy to prepare. It’s a fantastic way to use up fresh summer produce, and it works just as well with ingredients from your fridge. Ideal for breakfast, brunch, or even a light dinner, this dish is as versatile as it is satisfying.

Why You’ll Love This Crustless Zucchini Tomato Quiche

• It’s naturally gluten-free and low in carbs.
• Packed with vegetables and protein.
• Quick to prepare and perfect for meal prep.
• Customizable with herbs, cheeses, and additional veggies.
• Delicious hot or cold.

Preparation Phase & Tools to Use

To make this Crustless Zucchini Tomato Quiche, you’ll need a few essential kitchen tools:

• 9-inch Pie Dish or Baking Dish: This is the vessel where your quiche bakes. Glass or ceramic works best for even cooking.
• Cutting Board and Sharp Knife: Essential for slicing the zucchini and tomatoes evenly.
• Mixing Bowl: To whisk your eggs and combine all ingredients.
• Whisk or Fork: For beating the eggs until frothy and well mixed.
• Box Grater (optional): If adding cheese or shredding zucchini for texture.

Each tool plays a crucial role in creating a well-textured, evenly cooked, and flavorful quiche. The pie dish helps form the ideal shape, while mixing tools ensure a uniform custard base.

Preparation Tips

Use fresh, firm zucchini and cherry or grape tomatoes for the best flavor. Pat the zucchini slices dry with a paper towel to avoid excess moisture, which can make the quiche watery. If your tomatoes are very juicy, scoop out some of the seeds. Season your egg mixture well with salt, pepper, and your favorite herbs before baking to infuse flavor throughout. Don’t overbake—remove the quiche when it’s just set in the center to keep it tender and creamy. Let it rest for 5–10 minutes before slicing to help it firm up.

Ingredients for this Crustless Zucchini Tomato Quiche

• 5 large eggs
• 1/2 cup milk (whole, 2%, or plant-based)
• 1 cup shredded cheese (cheddar, mozzarella, or feta work great)
• 1 medium zucchini, thinly sliced or shredded
• 1 cup cherry tomatoes, halved
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for sautéing, optional)
• 1 tablespoon chopped fresh parsley or basil (plus extra for garnish)
• Cooking spray or butter (to grease the dish)

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Step 1: Prepare the Vegetables

Wash the zucchini and cherry tomatoes thoroughly. Slice the zucchini into thin rounds or shred it using a box grater, depending on your texture preference. Halve the cherry tomatoes. If they are very juicy, consider scooping out some of the seeds. Pat both vegetables dry with a paper towel to remove excess moisture.

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Step 2: Preheat the Oven and Prep the Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with butter or cooking spray to prevent sticking and to help with easy removal later.

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Step 3: Sauté (Optional but Recommended)

In a small skillet, heat the olive oil over medium heat. Lightly sauté the zucchini for 2–3 minutes until just softened. This step helps remove excess moisture and boosts the flavor. Let the zucchini cool slightly before adding to the egg mixture.

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Step 4: Whisk the Egg Mixture

In a large mixing bowl, crack the eggs and add the milk. Whisk together until smooth and slightly frothy. Stir in the garlic powder, salt, black pepper, and chopped herbs. Fold in the shredded cheese.

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Step 5: Combine Everything

Add the sautéed zucchini and halved cherry tomatoes to the egg mixture. Stir gently to evenly distribute the vegetables. Pour the mixture into the prepared pie dish, using a spatula to spread it evenly.

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Step 6: Bake the Quiche

Place the dish on the middle rack of the oven and bake for 30–35 minutes, or until the quiche is set in the center and the top is slightly golden. If needed, check doneness by inserting a toothpick—it should come out clean.

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Step 7: Rest and Serve

Let the quiche rest for 5–10 minutes after baking. This allows it to firm up and makes slicing easier. Garnish with extra herbs before serving. Serve warm, or let cool completely and store for later use.

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Notes

This crustless quiche is a wonderful canvas for customization. You can add sautéed onions, spinach, bell peppers, or even a bit of cooked bacon or ham for a heartier version. The cheese can be swapped to suit your flavor preference—sharp cheddar, creamy goat cheese, or crumbled feta each bring a unique character. This dish is ideal for using up what’s in your fridge while keeping things nutritious.

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Watch Out for These Mistakes While Cooking

• Skipping the moisture control: Not drying zucchini or tomatoes can cause the quiche to turn out watery. Always pat vegetables dry.
• Overbaking: This can make the eggs rubbery. Remove from the oven as soon as the center is set.
• Under-seasoning: Eggs need sufficient seasoning. Don’t be shy with salt, pepper, and herbs.
• Uneven vegetable sizes: Thin, uniform slices help ensure even cooking.
• Overloading with veggies: Too much can weigh down the custard and prevent it from setting properly.

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Storage Instructions

Let the quiche cool to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to 4 days. It can also be frozen—wrap slices individually in plastic wrap and foil, then store in a freezer bag for up to 2 months. Reheat in the microwave or oven until warmed through. For best texture, avoid over-microwaving.

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Estimated Nutrition

• Calories: ~180 per slice (based on 6 servings)
• Protein: 10g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 3g
• Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 185mg
• Sodium: 320mg

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Frequently Asked Questions

Can I use different vegetables?

Yes! Spinach, mushrooms, bell peppers, or cooked broccoli all work well.

Can I make this ahead of time?

Absolutely. Bake it the night before and refrigerate. Reheat in the morning or enjoy cold.

Can I freeze the quiche?

Yes. Cool completely, wrap well, and freeze for up to 2 months. Reheat from frozen or thaw overnight.

What kind of cheese is best?

Cheddar, feta, goat cheese, or mozzarella are all great choices depending on your taste.

Can I make it dairy-free?

Use plant-based milk and a dairy-free cheese alternative.

How do I keep it from becoming soggy?

Be sure to dry the vegetables thoroughly and don’t overfill with wet ingredients.

How long does it last in the fridge?

Up to 4 days when stored in an airtight container.

Can I double the recipe?

Yes, use a larger baking dish (9×13) and extend baking time by 10–15 minutes.

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Conclusion

The Crustless Zucchini Tomato Quiche is a wholesome, vibrant dish that fits beautifully into any meal of the day. With minimal prep and endless customization, it’s a go-to option for healthy eating without sacrificing flavor. Whether you’re serving brunch guests or prepping weekday meals, this quiche delivers ease, versatility, and satisfaction in every bite.

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