Crustless Zucchini Tomato Quiche

A light, savory, cheesy quiche packed with fresh zucchini and juicy tomatoes—no crust needed! Perfect for breakfast, brunch, lunch, or a simple dinner.

 Ingredients

Serves: 6–8
Prep time: 15 minutes
Bake time: 40–50 minutes
Total time: About 1 hour

• 2 medium zucchini, thinly sliced
• 2 medium tomatoes, thinly sliced
• 6 large eggs
• ½ cup milk
• ½ cup sour cream or plain Greek yogurt
• 1 cup shredded mozzarella cheese
• ½ cup crumbled feta cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped fresh basil or parsley

 Instructions

1. Preheat oven: Heat oven to 375°F (190°C). Grease a 9-inch pie dish or quiche dish with olive oil or nonstick spray.
2. Prepare the vegetables: Slice the zucchini and tomatoes. Pat the tomatoes gently with paper towels to remove excess moisture.
3. Pre-cook zucchini: Heat a skillet over medium heat with a little olive oil. Sauté zucchini for 4–5 minutes until slightly softened. Remove from heat and let cool slightly.
4. Make the egg mixture: In a large bowl, whisk together eggs, milk, sour cream, garlic, Italian seasoning, oregano, salt, and pepper.
5. Stir in ½ cup mozzarella, feta, and Parmesan.
6. Layer the vegetables: Arrange half of the zucchini and tomato slices in the prepared pie dish.
7. Pour half of the egg mixture over the vegetables. Add the remaining vegetables and pour the remaining egg mixture over everything.
8. Sprinkle the remaining ½ cup mozzarella over the top.
9. Bake: Bake uncovered for 40–50 minutes, or until the center is set and the top is lightly golden.
10. Rest: Remove from the oven and let rest for 10–15 minutes before slicing.
11. Garnish with fresh basil or parsley and serve warm. 🌿

Tips for the Best Quiche

• Remove excess moisture: Zucchini and tomatoes release water while cooking. Patting the tomatoes dry and sautéing the zucchini helps prevent a watery quiche.
• Don’t overbake—the center should be just set with a very slight jiggle.
• For extra flavor, add chopped spinach, mushrooms, onions, or bell peppers.
• Letting the quiche rest before cutting helps it hold its shape.
• For a richer texture, replace the milk with half-and-half.

 Nut & Allergen Information

Nuts:

• No nuts are required in this recipe.
• The recipe is naturally nut-free when all packaged ingredients are verified nut-free.
• If preparing for someone with a severe nut allergy, check labels on cheese, sour cream/yogurt, and seasonings for cross-contact warnings.

Other allergens:

• Eggs: Yes
• Milk/dairy: Yes
• Gluten: Naturally gluten-free
• Soy: Usually none, but check packaged cheese and seasonings.
• Sesame: Not normally included.

To make it dairy-free: Use unsweetened dairy-free milk, dairy-free sour cream, and dairy-free shredded cheese.

 Q&A

Can I make this ahead of time?
Yes. Bake it, cool it completely, cover, and refrigerate. Reheat individual slices in the oven or microwave.

Why is my quiche watery?
The most common reason is excess moisture from zucchini and tomatoes. Sauté the zucchini and pat the tomatoes dry before assembling.

Can I use cherry tomatoes?
Absolutely. Halve them and pat them dry before adding.

Can I add meat?
Yes! Cooked bacon, ham, turkey sausage, or shredded chicken are delicious additions.

Can I make it without feta?
Yes. Replace feta with additional mozzarella, cheddar, or Monterey Jack.

Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works very well and adds extra protein.

How do I know when it’s done?
The edges should be set and lightly golden, while the center should no longer look liquid. A knife inserted near the center should come out mostly clean.

How long does it keep?
Store covered in the refrigerator for 3–4 days.

Can I freeze it?
Yes. Cool completely, slice, wrap individual portions well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

 Serving Ideas

Serve with:

• Green salad
• Fresh fruit
• Roasted vegetables
• Avocado
• Greek yogurt
• Fresh basil and extra Parmesan