Easy Keto Crustless Zucchini Quiche

This Keto Crustless Zucchini Quiche is perfect for easy weekend brunches or light summer dinners. Tender sautéed zucchini is layered into a savory 3-cheese egg custard, then finished with rich dollops of pesto for a burst of herby flavor. It’s the kind of dish that feels fancy, but comes together with minimal effort—and even picky eaters go back for more!

Love  Zucchini Recipes? Try Crustless Spinach Onion and Feta Quiche or this Cheesy Zucchini Casserole next.

Why You’ll Love This Recipe

This easy Crustless Zucchini Quiche is a delicious way to make the most of summer zucchini. With just a handful of simple ingredients, it bakes up into a light, flavorful dish that’s perfect for lunch or dinner. Enjoy it warm with a side salad, or serve it chilled the next day when the flavors have had time to deepen—either way, it’s a crowd-pleaser that fits beautifully into a low-carb lifestyle.

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Ingredient List

For the Quiche:

• 1 pound fresh zucchini (about 2-3 medium zucchini), grated
• 1 teaspoon salt (for draining zucchini)
• 8 ounces smoked Gouda cheese, freshly grated (about 2 cups)
• 6 large eggs
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 2 tablespoons fresh chives, snipped
• ½ teaspoon dried dill
• Optional: 1-2 drops liquid smoke (if using regular Gouda)

Substitutions that work:

• Cheese: Regular cheddar’s fine but you lose that smoky kick. Gruyère makes it fancy.
• Herbs: Got fresh dill? Use it. Thyme’s good too.
• Extras: Bacon bits turn this into dinner material.

Why These Ingredients Work

Here’s the deal with zucchini – it’s basically a water balloon disguised as a vegetable. You grate it up and it looks innocent enough, but skip the draining step and your quiche turns into soup. I learned this the expensive way when I ruined a whole Sunday brunch for eight people. The smoked Gouda costs more than regular cheese but it’s worth every penny – tastes like someone spent hours smoking meat when really you just opened a package. Six eggs seems excessive but they’re doing all the work here, creating that creamy center while keeping everything from falling apart. Fresh chives cut through all that richness, and the dill makes it taste fancy without trying too hard.

Essential Tools and Equipment

Nothing complicated here – just grab your trusty box grater, a big mixing bowl, and that pie dish you probably haven’t used since Thanksgiving. A clean kitchen towel is essential for squeezing the zucchini dry. I learned this lesson when I tried using paper towels and ended up with soggy paper bits in my quiche – not my finest culinary moment!

How to Make Crustless Zucchini Quiche

Step 1: Tame That Zucchini Grate your zucchini using the big holes on your grater. Toss it with a teaspoon of salt like you’re seasoning a salad, then walk away for exactly ten minutes. This is when the magic happens – the salt draws out water like you wouldn’t believe. After ten minutes, rinse it under cold water until the water runs clear, then comes the fun part: squeeze the life out of it. I wrap mine in a clean dish towel and twist it into a bundle, then squeeze until my hands hurt. You want it drier than you think is possible.

Step 2: Get That Oven Ready Crank your oven to 350°F and butter that pie dish like your life depends on it. Don’t use cooking spray – real butter creates the best golden bottom.

Step 3: Whisk Like You Mean It Crack those six eggs into your biggest bowl and whisk them until they’re pale and slightly foamy. Season with salt, white pepper, chives, and dill. The mixture should smell fresh and herby, like a spring garden.

Step 4: Layer Like a Pro This step separates the amateurs from the pros: scatter half your grated Gouda across the bottom of your buttered dish. Spread the squeezed zucchini evenly over the cheese, then top with the remaining Gouda. This sandwich method keeps everything balanced and prevents the dreaded soggy bottom.

Step 5: The Grand Finale Pour your egg mixture slowly over everything, letting it seep into all the nooks and crannies. Give the dish a gentle shake – not violent, just a little shimmy to settle everything.

Step 6: Into the Fire Slide it into your oven and set a timer for 40 minutes. Check it then – the center should be just barely jiggly when you give the pan a gentle shake. If it’s still too wobbly, give it another 5-10 minutes. The top will be golden and gorgeous when it’s ready.

Step 7: The Waiting Game This is torture, but let it cool completely before cutting. I know it smells incredible, but cutting too early results in a messy, runny disaster. Trust me on this one.

 

Expert Tips

My aunt Rosa, who cooked for an Italian restaurant for thirty years, always said the secret to perfect egg dishes is patience – room temperature eggs blend smoother, and cooling time lets everything set properly. She was right about everything else, so I listen to her on this too.

You Must Know

Personal Secret: After my third watery disaster, I discovered the paper towel trick wasn’t enough. Now I salt the zucchini, drain it, rinse it, then squeeze it in a towel until I think I’m being ridiculous. Then I squeeze it some more. This extra step makes the difference between restaurant-quality quiche and expensive compost.

Pro Tips & Cooking Hacks

Buy a block of Gouda and grate it yourself – those pre-shredded bags are coated with potato starch that prevents proper melting. Room temperature eggs incorporate faster and create a smoother custard. Don’t open the oven door for the first 35 minutes – sudden temperature changes can cause cracking.

Watch for these rookie mistakes: skipping the zucchini prep (disaster), using cold eggs (lumpy texture), or cutting while hot (runny mess). I’ve made every one of these errors, so you don’t have to.

Flavor Variations / Suggestions

Once you’ve mastered the basic recipe, the world opens up. Try Mediterranean style with sun-dried tomatoes and kalamata olives – it tastes like vacation. For breakfast lovers, fold in crispy bacon or breakfast sausage. Garden variety includes whatever vegetables are begging to be used up in your crisper drawer. My personal favorite is the herb garden version with fresh rosemary and thyme – it’s like eating a summer meadow.

 Make-Ahead Options

Sunday meal prep just got easier. Assemble this Saturday night and bake fresh Sunday morning for that “I’ve been cooking all day” aroma without the work. It keeps beautifully in the fridge for four days, perfect for grab-and-go breakfasts when you’re running late. Individual frozen slices last three months and reheat like a dream – better than any frozen breakfast you can buy.

Recipe Notes & Baker’s Tips

If smoked Gouda isn’t available in your area, regular Gouda with a drop of liquid smoke works perfectly. Don’t get creative with extra vegetables unless you account for their moisture content – this recipe is calibrated for zucchini’s water content specifically. The white pepper might seem fancy, but it keeps the appearance clean and bright.

Serving Suggestions

This quiche doesn’t require much in the way of company, but it does love a simple arugula salad with a nice lemon dressing. For brunch, somebody bring home the bacon — all crispy and on the side. Dinner calls for roasted vegetables or a fresh tomato salad from the garden.A dollop of sour cream and more chives and the whole thing could pass for something out of a fancy brunch place.

I hope this is a recipe that makes it into your regular rotation much as it has mine. There’s something deeply satisfying about elevating the modest zucchini into something this classy and delicious!

How to Store Your Keto Crustless Zucchini Quiche

Room temperature works for about two hours if you’re serving it the same day. Refrigerate covered for up to four days – it actually tastes better the next day after the flavors meld. Freeze individual slices wrapped tightly for up to three months. Reheat gently in a 300°F oven for 10-15 minutes, or zap individual slices for 30-60 seconds in the microwave.

Allergy Information

This contains eggs and dairy, obviously. It’s naturally gluten-free, which makes my celiac neighbor very happy. For dairy-free versions, you’ll need to experiment with dairy-free cheeses that actually melt – not all of them do. Unfortunately, eggs are non-negotiable here since they provide the structure.

Questions I Get Asked A Lot

💬 Made this recipe? I’m dying to know how it turned out! Drop a comment below and let me know if you tried any variations. Your kitchen successes (and failures) help make these recipes better for everyon