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Looking for a simple, healthy meal idea?

This easy crustless quiche with zucchini is great for meal prep and using up leftover cheese.

Looking for a new go-to easy crustless quiche?

This easy crustless quiche quiche is perfect for using up leftover cheese—parmesan, feta, cheddar, or whatever you have in your fridge! Inspired by my grandma’s recipe (which was always dairy-free), I’ve added cheese for that extra flavor and richness. To me, it’s still a healthy option. It’s great to have on hand for a light meal or snack. Whenever you’re short on time, just warm up a piece and pair it with some veggies for a quick, balanced meal. I’ve loved this recipe since I was a child. I hope you and your kids enjoy it just as much!

INGREDIENTS

Zucchini: A humble veggie that some of us don’t like, but I swear this recipe brings out its best. It’s grated and squeezed to remove excess liquid for a non-soggy quiche and is absolutely delicious.
Onion: The sautéed onions bring a sweet and savory base that adds a depth of flavor.
Eggs: Bind the ingredients together while giving the quiche a light, fluffy texture.
Ricotta: Adds creaminess and a mild, light flavor to complement the zucchini.
Feta and Parmesan: Act as seasoning, adding cheesy, salty notes to elevate the flavor.
Flour: Provides structure, absorbs excess liquid, and helps create a cohesive batter.
Baking Powder: Helps achieve a lighter quiche texture.
Salt: Adjust based on the saltiness of the cheeses you use.
Olive Oil: Used to sauté the onions, adding extra richness and flavor.

Easy Crustless Quiche | Tips:

Squeeze the Zucchini Well: After grating the zucchini, use a clean kitchen towel or your hands to squeeze out as much liquid as possible. This step prevents the quiche from becoming watery.
Adjust the Salt: Keep in mind that the feta and Parmesan are salty. Taste the mixture before adding extra salt to avoid over-seasoning.
Customizable Cheeses: Don’t limit yourself to feta and Parmesan—try cheddar, Gruyère, or whatever cheese you have on hand. Cottage cheese can also be a great substitute for ricotta, adding a unique texture.
Experiment with Add-ins: Enhance the quiche with chopped herbs like dill or parsley, minced garlic, or a handful of cooked spinach for extra flavor and nutrients.
Top with Extras: Sprinkle a layer of cheese, sesame seeds, or even breadcrumbs on top before baking for added flavor and a deliciously golden finish.
Cool Before Slicing: Allow the quiche to cool for about 15 minutes after baking. This makes it easier to slice and helps it hold its shape.
Make It Ahead: This quiche is meal prep-friendly. Store leftovers in an airtight container in the fridge for up to three days and reheat as needed.

More Fresh & Easy Meals

Looking for the perfect side? My lentil salad adds a hearty, herby bite that balances beautifully with this quiche.
Love zucchini? Try my pan-fried zucchini salad — quick, crispy, and full of flavor.
And if you’re grating zucchini for this recipe, this grater from Amazon is sharp, sturdy, and makes the prep way easier.

Ingredients

800-900 grams zucchini (5-6 medium-large zucchinis)
350 grams white onion (2 medium-sized onions)
2 tbsp olive oil
2 large eggs (or 3 medium eggs)
200 grams ricotta
2 heaping tbsp crumbled feta
2 heaping tbsp grated Parmesan
½ tsp salt (adjust based on the saltiness of the cheeses)
1 cup plain flour
1 tsp baking powder

Instructions

Preheat your oven to 180℃ (350℉).
Slice the onions however you like and sauté them in olive oil over medium heat for 10-15 minutes, until golden.
While the onions are cooking, grate the zucchinis using a medium grater or a food processor. Squeeze out as much liquid as possible with your hands over a colander or by twisting them tightly in a clean kitchen cloth.
In a large bowl, combine the grated zucchini, eggs, fried onions (including the olive oil from the pan), ricotta, feta, Parmesan, and salt.
Mix in the flour and baking powder until everything is fully combined.
Spread the mixture evenly into a greased baking dish or one lined with parchment paper.
Sprinkle any toppings you like, such as extra cheese or sesame seeds, to enhance the flavor and texture. I kept it simple by drizzling a little more olive oil and decorating with red onion slices and fresh oregano.
Bake in the oven for 40-50 minutes, or until the top is golden brown and set to your liking.
Let the quiche cool for about 15 minutes before slicing to help it hold its shape.

This video shows my leek crustless quiche — the ingredients are slightly different, but the method is the same!

Course brunch, Main Course

Cuisine French-inspired

Keyword crustless egg bake, crustless quiche recipe, easy crustless quiche, gluten free quiche, healthy quiche recipe, vegetable quiche, zucchini quiche

I promise this easy crustless quiche will quickly become your favorite healthy, simple dish to make again and again.