By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
332 cal · 120 min
Crustless Zucchini Quiche
Recipe GLPR1dc2b9a51059ed
A Mediterranean-inspired crustless quiche featuring tender zucchini layered with creamy egg custard and melted cheddar cheese. Salt-drawing removes excess moisture from the zucchini, ensuring a perfectly set, golden-topped quiche that's delicious served warm or chilled. Naturally gluten-free and vegetarian.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 lbs zucchini
salt
2 eggs
1 1/2 cups milk
black pepper
2 cups shredded cheddar cheese
Directions
Preheat your oven to 375°F. Using a mandoline, food processor, or sharp knife, slice the zucchini into thin, even rounds approximately 1/8 inch thick.
Spread the zucchini slices on a large cutting board or baking sheet and sprinkle salt generously over them. Toss with your hands to coat evenly. Let the salted zucchini sit undisturbed for 20–30 minutes to draw out excess moisture.
Transfer the salted zucchini to a clean cheesecloth or fine-mesh strainer and squeeze firmly to remove as much liquid as possible. Set the drained zucchini aside.
In a mixing bowl, lightly beat the eggs with a fork until blended. Add the milk and whisk gently to combine. Season the egg mixture with salt and black pepper to taste. Stir in 1 cup of the shredded cheddar cheese until evenly distributed.
Arrange half of the drained zucchini slices on the bottom of a lightly buttered 9-inch quiche pan or pie dish, overlapping them slightly if needed. Sprinkle 1/4 cup of cheddar cheese over the first layer of zucchini.
Layer the remaining drained zucchini slices on top of the cheese. Carefully pour the egg and milk custard mixture evenly over the zucchini layers, ensuring it fills the gaps. Sprinkle the final 1/4 cup of shredded cheddar cheese over the top.
Place the quiche in the preheated 375°F oven and bake for 50–60 minutes, until the custard is just set in the center (a knife inserted near the middle should come out clean or with just a few moist crumbs) and the top is golden brown.
Remove the quiche from the oven and allow it to cool for 5–10 minutes. Serve warm, or refrigerate and serve chilled.
Comments
Every ingredient is stocked at every Charlotte chain; zucchini and cheddar cheese are commodity items with no premium required. The stated 120 minutes is honest for a quiche that needs 45 minutes to bake plus prep and cooling, though the active time is closer to 20 minutes. Cost per serving runs about $1.50 to $2.00 since eggs and cheese are the only real expenses, making this genuinely budget-friendly for a weeknight family dinner. This reheats beautifully and improves the next day, which adds real value to the recipe; the only minor drawback is that it's not particularly regional to North Carolina and zucchini peaks in summer, so it's less practical as a year-round staple.
Sign in or create a free account to add your review.
