Crustless Zucchini Quiche

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Are you following a low-carb way of eating, but also try to follow a paleo lifestyle too? Try this easy crustless zucchini quiche recipe. It’s full of vegetables and tastes great hot or cold.

crustless zucchini quiche with text overlay.

Quiche is a savory egg pie that’s often eaten for breakfast or lunch. But it’s a perfect dish to serve for any meal.

If you need to make a dish for a brunch or dinner party, quiche is a good choice. That’s because it can be served warm or cold and can be easily customized to your guests’ tastes.

This keto-friendly crustless zucchini quiche recipe is sure to please veggie lovers! It’s chock full of yummy vegetables. Plus, it has gorgeous colors that come through in the finished dish!

Although the classic French dish is usually made with a pastry crust, this quiche without a crust is just as delicious!


There’s only a handful of simple ingredients needed to make this crustless quiche recipe. Many of the items can also be substituted with similar items to change it up.

ingredients for the crustless zucchini quiche recipe.

Here’s what you’ll need to make this savory egg pie.

  • Fresh zucchini is cut into chunks for the recipe. But you can use any summer squash. You can also use zucchini slices or shredded zucchini in the recipe.
  • Watermelon radish provides a pretty red color. If you don’t have it, you can substitute with other types of radish or turnip instead.
  • Ghee is the paleo-friendly cooking fat used to sauté the garlic and zucchini. Any suitable cooking oil can be used as an alternative.
  • Garlic cloves adds aromatic flavor to the dish.
  • Coconut cream is a great dairy-free alternative to regular cream. If you aren’t concerned about the dairy, regular heavy cream can be used.
  • Fresh herbs add interesting flavors to the dish that improve the flavor.
  • Eggs are a staple in quiche as they are what binds all the ingredients together.
  • Salt and pepper are added to enhance the taste.

Note: The full list of ingredients along with the amounts used are in the recipe card at the bottom of this post.


Quiche recipes are really simple to make. This crustless version without a pie crust is even easier to prepare.

Prepare pan and oven

Because it takes a while to reach the baking temperature, start off by preheating the oven. You’ll also want to grease the baking dish so the quiche releases easily.

Prepare vegetables

It’s best to blanch the zucchini first, but you can skip that step if you want to speed things up. Once cooled, cut the zucchini into 1-inch pieces.

Heat the cooking fat in a skillet and sauté the zucchini with garlic until fragrant. While the zucchini is cooking, cut the radish or turnip into similar size pieces.

Add the cooked zucchini and cut radish to the greased baking dish.

crustless quiche cut veggies in pie dish.

Prepare quiche mixture

In a large mixing bow, whisk together the eggs with the coconut cream. Stir in the fresh herbs, salt, and pepper.

Pour the egg mixture over the vegetables in the baking dish.

unbaked crustless veggie quiche in pie dish.


Place the dish in the oven and bake until the top is golden brown.

cooling the crustless veggie quiche on rack.


  • Add in some shredded cheese if you allow dairy on your diet. Parmesan cheese and shredded mozzarella are great options.
  • Sprinkle in nutritional yeast to give a cheesy taste without any cheese.
  • Garnish the top with chopped green onions or tomato slices.

Serving suggestions

Quiche is a versatile dish that can be served with many different side dishes. Some favorites include bacon wrapped asparagus, roasted Brussels sprouts, or simple steamed broccoli.

For a heartier meal, the crustless zucchini pie can also be served with a green salad or oven roasted potatoes. No matter what you choose, this dish is sure to be a hit!

crustless zucchini quiche with coffee.


Why is my zucchini quiche watery?

There are a few reasons why your quiche might be watery. One possibility is that you didn’t drain the zucchini well enough. Another possibility is that you didn’t use enough eggs or cheese to bind the quiche together. Finally, if you didn’t pre-cook the zucchini, the water from the zucchini can cook out and make the quiche watery.

What is the difference between a crustless quiche and a frittata?

A crustless quiche is a quiche without a crust. A frittata is an Italian omelet that is cooked on the stovetop.

How do I make my quiche Fluffy?

There are a few things you can do to make your quiche fluffy. One is to use a whipped egg white in the filling. You can also beat the eggs before adding the other ingredients, and make sure not to overmix the batter. Finally, you can bake the quiche on a higher temperature for a shorter time.

Related recipes

If you like this crustless zucchini quiche you may want to try our other easy and delicious keto-friendly dishes? These are some of our popular recipes.

Crustless Zucchini Quiche

This easy crustless vegetable quiche is low-carb and paleo-friendly. It's full of vegetables and tastes great hot or cold.
Course Main Course
Cuisine French
Keyword crustless quiche, crustless zucchini quiche, vegetable quiche
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 153kcal


  • 1 large zucchini
  • 1 tablespoon Ghee (or coconut oil) for frying
  • 2 cloves garlic thinly sliced
  • 8 large eggs
  • ½ cup coconut cream
  • 1 bunch fresh herbs thyme, rosemary, tarragon, chives, etc.
  • 4 ½ teaspoon sea salt
  • ½ pound radishes cubed
  • ½ teaspoon ground black pepper


  • Preheat oven to 325°F (170°C, or gas mark 3).
  • Grease a 9-inch pie or 8×8-inch baking dish. Set aside.
  • Blanch the zucchini and let it cool. Once cooled, chop into 1-inch pieces.
  • Heat ghee in skillet over medium heat and saute garlic until fragrant.
  • Add the zucchini to garlic and saute until cookied through, about 5 minutes.
  • In separate bowl, whisk the eggs and coconut cream together with the herbs and pinch of salt.
  • Line baking dish with zucchini and radishes (or turnips) and cover with egg mixture.
  • Bake for 45 minutes or until browned on top.


Adapted from the Crustless Zucchini and Turnip Quiche recipe by Vivica Menegaz featured in The Ultimate Paleo Cookbook.
Add in some shredded cheese if you allow dairy on your diet. Parmesan cheese and shredded mozzarella are great options.
Sprinkle in nutritional yeast to give a cheesy taste without any cheese.
Garnish the top with chopped green onions or tomato slices.


Calories: 153kcal | Carbohydrates: 4g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1398mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 2mg

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