Name: Keto Crustless Zucchini Quiche Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 medium zucchini, about 1 pound total, grated or very thinly sliced; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 8 large eggs; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil or avocado oil; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or regular paprika; 1/2 teaspoon dried Italian seasoning or dried oregano; 1/4 teaspoon red pepper flakes; 2 tablespoons chopped fresh parsley or chives, plus extra for garnish; Oil or butter, for greasing the baking dish

Keto Crustless Zucchini Quiche Recipe tastes rich and cheesy with tender zucchini, a custardy egg base, and a hint of garlic that makes the whole kitchen smell like brunch heaven. It works perfectly for low carb eaters, busy parents, meal preppers, and anyone who wants a 35–40 minute breakfast, lunch, or light dinner that feels special but stays simple. I first tested this version on a sleepy Sunday in sweatpants, and my family polished it off before I could photograph the last slice.

Why Make This Keto Crustless Zucchini Quiche Recipe at Home

You control the carbs, the quality of the cheese, and the amount of veggies, so this quiche fits your macros instead of the other way around. You skip the crust, save time, and still get that cozy, cheesy, brunch-style comfort.

You also use up extra zucchini and random bits of cheese in the fridge, which keeps waste low and flavor high. The recipe works for breakfast, lunch, or dinner, so one pan covers a full day of meals.

This Keto Crustless Zucchini Quiche Recipe tastes rich, cheesy, and satisfying while staying low carb and light enough for everyday eating. ★★★★★

Ingredients You Need

Main ingredients

2 medium zucchini, about 1 pound total, grated or very thinly sliced
1 small yellow onion, finely diced
2 cloves garlic, minced
8 large eggs
1 cup heavy cream (or half and half for a slightly lighter version)
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil or avocado oil
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon dried Italian seasoning or dried oregano
1/4 teaspoon red pepper flakes (optional, for a little kick)
2 tablespoons chopped fresh parsley or chives, plus extra for garnish

Pantry shortcuts and notes

Use pre-shredded cheese if that fits your schedule, but hand-shredded cheese melts creamier and tastes richer.
Use jarred minced garlic if you keep it on hand, though fresh garlic gives a brighter flavor.
Use dried herbs from your pantry, and save fresh herbs for garnish so they stay vibrant.
Use heavy cream for the most keto friendly version, or swap in unsweetened almond milk and a bit more cheese if you want to cut dairy fat.

Substitutions

Swap zucchini with yellow squash or a mix of both if that is what you have.
Replace cheddar with Gruyere, Swiss, or Colby Jack for a different flavor profile.
Use coconut cream instead of heavy cream if you avoid dairy, and add a bit more salt to balance the sweetness.
Add 1 extra egg and reduce cream slightly if you want a firmer, more frittata-style texture.

Equipment list

9 inch or 10 inch pie dish, quiche dish, or 9 inch square baking dish
Large skillet
Mixing bowl
Whisk
Box grater or mandoline for the zucchini
Colander and clean kitchen towel for squeezing moisture from zucchini
Measuring cups and spoons

Tips & Mistakes

Squeeze the zucchini very well, or the quiche turns watery and the center sets unevenly.
Preheat the oven fully, or the eggs cook unevenly and the top browns before the middle sets.
Use enough salt in the egg mixture, or the zucchini quiche tastes flat and bland.
Shred cheese yourself when possible, since bagged shreds contain starch that can make the texture slightly rubbery.
Avoid overbaking; pull the quiche when the center jiggles slightly, or it turns dry and spongy.
Let the quiche rest 10 to 15 minutes before slicing, or the slices fall apart and look messy.
Grease the baking dish generously, or the eggs stick and you lose the best browned edges.
Cut the zucchini small or thin, or you get big wet chunks that throw off the texture.

How to Make Keto Crustless Zucchini Quiche Recipe

Step 1: Prep and salt the zucchini

Wash the zucchini and trim the ends. Grate it on the large holes of a box grater or slice it very thin. Toss the zucchini with a pinch of salt and place it in a colander over the sink.

Let it sit 10 minutes so the salt pulls out moisture. After that, squeeze the zucchini in a clean kitchen towel or paper towels until it feels very dry.

Step 2: Sauté veggies and aromatics

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and lightly golden, about 6 to 8 minutes. Stir in the minced garlic and cook 1 minute, until it smells fragrant.

Add the squeezed zucchini to the skillet and cook 3 to 4 minutes, stirring often, so any remaining moisture cooks off. Season with a pinch of salt and pepper, then turn off the heat and let the mixture cool slightly.

Step 3: Mix the egg custard

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

Add salt, pepper, smoked paprika, Italian seasoning, and red pepper flakes if you use them. Stir in the mozzarella, cheddar, Parmesan, and chopped parsley or chives.

Step 4: Combine and assemble

Preheat your oven to 350°F and grease your baking dish with oil or butter. Add the cooled zucchini and onion mixture to the egg and cheese bowl and stir until everything looks evenly distributed. Taste a small spoonful of the mixture and adjust salt or pepper if needed.

Pour the mixture into the greased dish and smooth the top with a spatula. Sprinkle a little extra cheese on top if you want a more golden crusty layer.

Step 5: Bake the quiche

Place the dish on the middle rack of the oven. Bake 30 to 35 minutes, until the edges puff and turn golden and the center looks mostly set with a slight jiggle. If the top browns too quickly, tent it loosely with foil.

Check doneness by inserting a knife near the center; it should come out mostly clean with no runny egg. Remove the quiche from the oven and let it rest 10 to 15 minutes so it slices neatly.

Step 6: Slice and garnish

Run a thin knife around the edge of the dish to loosen any stuck bits. Slice the Keto Crustless Zucchini Quiche Recipe into wedges or squares, depending on your dish shape. Sprinkle with extra fresh herbs.

Serve warm, at room temperature, or chilled, depending on your preference and the weather. Enjoy that cheesy, low carb goodness with minimal effort and maximum payoff.

Variations I've Tried

I add cooked crumbled bacon or breakfast sausage for a meatier version that keeps everyone full until lunch. I toss in a handful of baby spinach or chopped kale with the zucchini for extra greens and fiber. I swap cheddar with feta and add a few sliced olives for a Mediterranean twist.

I also stir in a spoonful of pesto into the egg mixture when I have some in the fridge, which gives the quiche a bright, herby flavor. I use pepper jack cheese and a bit more red pepper flakes when I want a spicy breakfast that wakes everyone up faster than coffee.

How to Serve Keto Crustless Zucchini Quiche Recipe

Serve this Keto Crustless Zucchini Quiche Recipe warm with a simple green salad, sliced cucumbers, and cherry tomatoes for a light meal. Pair it with fresh berries or a small bowl of Greek yogurt for a balanced breakfast plate. Offer it as a brunch centerpiece with avocado slices, roasted breakfast potatoes for non keto guests, and a big pitcher of iced tea or infused water.

Pack chilled slices in lunch boxes with carrot sticks and ranch dip, since the quiche tastes great cold or at room temperature. Add a dollop of sour cream or a spoonful of salsa on top if you like extra tang.

How to store

Store leftover quiche in an airtight container in the fridge for up to 4 days.
Chill the quiche completely before covering, so condensation does not make the top soggy.
Reheat slices in a 325°F oven or toaster oven for 10 to 12 minutes until warm, which keeps the texture soft and not rubbery.
Use the microwave for quick reheating in 30 second bursts, but stop as soon as the center warms to avoid overcooking.
Freeze individual slices wrapped tightly in plastic and then in a freezer bag for up to 2 months.
Reheat frozen slices in the oven at 325°F for 20 to 25 minutes, or thaw overnight in the fridge and warm gently.