Picture a golden, fluffy slice bursting with tender zucchini ribbons and juicy tomatoes — no crust needed. The edges are beautifully browned, the center light and creamy, and every bite tastes like summer comfort. This Crustless Zucchini Tomato Quiche is proof that simplicity can be spectacular. It’s a lighter take on the classic quiche that skips the crust but keeps all the flavor, perfect for brunch, lunch, or a weeknight dinner when you want something nourishing without fuss.

Behind the Recipe

This quiche was inspired by an overabundant garden harvest, when zucchini and tomatoes seemed to multiply overnight. I needed something quick, comforting, and a little elegant — and that’s when I ditched the crust and leaned into the natural creaminess of eggs and cheese. The result was a dish so full of flavor and charm, it didn’t miss the crust one bit. Now it’s one of those go-to recipes I make when I want something fresh, light, and satisfying with minimal prep.

Recipe Origin or Trivia

Quiche may be rooted in French tradition, but crustless quiches — often called “impossible pies” — gained popularity in home kitchens during the mid-20th century. Removing the crust made quiche more approachable, especially for busy cooks or those avoiding extra carbs. The zucchini and tomato combination brings a Mediterranean flair, reminiscent of Provençal flavors and summer garden bounty. This dish feels both rustic and refined, blending tradition with a modern, health-conscious twist.

Why You’ll Love Crustless Zucchini Tomato Quiche

Trust me, you’re going to love this — and here’s why:

Versatile: Perfect hot, cold, or at room temperature, it fits into any mealtime.

Budget-Friendly: Uses affordable, seasonal produce and basic pantry staples.

Quick and Easy: No crust to prep, fewer dishes to wash — what’s not to love?

Customizable: Add herbs, cheeses, or other veggies to make it your own.

Crowd-Pleasing: Light yet satisfying, it’s a hit at brunch tables and potlucks.

Make-Ahead Friendly: Bake it ahead and serve throughout the week.

Great for Leftovers: Keeps beautifully and reheats like a dream.

Chef’s Pro Tips for Perfect Results

Here’s how to make your crustless quiche irresistible every time:

Salt and drain the zucchini. This step prevents a watery quiche and concentrates the flavor.
Use firm tomatoes. Cherry or Roma varieties hold their shape and won’t release too much juice.
Grate your own cheese. Pre-shredded blends often have additives that affect melt and texture.

Let it cool before slicing. It sets better and gives you clean, beautiful portions.
Use a glass or ceramic pie dish. It cooks evenly and allows for easy serving.

Kitchen Tools You’ll Need

Before diving in, make sure you’ve got these essentials on hand:

Pie Dish: A standard 9-inch glass or ceramic dish works perfectly.

Mixing Bowls: For whisking eggs and combining ingredients.

Whisk: To make the egg mixture light and airy.

Colander: Essential for draining salted zucchini.

Sharp Knife: For slicing tomatoes and zucchini evenly.

Grater: To freshly shred your cheese of choice.

Ingredients in Crustless Zucchini Tomato Quiche

This recipe keeps things simple — but each ingredient plays a delicious role in the final result.

Zucchini: 2 medium (about 2 cups grated) — salted and drained to remove moisture and intensify flavor.
Cherry Tomatoes: 1 cup, halved — they add juicy bursts of sweetness and color.

Eggs: 4 large — the foundation of a creamy, fluffy custard.
Whole Milk: 1/2 cup — lightens the mixture while keeping it rich.
Heavy Cream: 1/2 cup — adds silky texture and depth.

Shredded Gruyère or Cheddar Cheese: 1 cup — melted pockets of savory goodness.
Salt: 1 teaspoon — enhances every ingredient.
Black Pepper: 1/2 teaspoon — adds warmth and gentle spice.

Fresh Basil or Thyme: 1 tablespoon chopped — for a pop of fresh, herbal flavor.
Olive Oil or Butter: 1 tablespoon — to grease the baking dish and add richness.

Ingredient Substitutions

Want to tweak the recipe to suit your pantry? Try these:

Zucchini: Use yellow squash for a similar taste and texture.
Cherry Tomatoes: Roma tomatoes or grape tomatoes work just as well.
Gruyère/Cheddar: Substitute with mozzarella, Swiss, or feta for a twist.
Heavy Cream: Use full-fat yogurt or half-and-half.
Fresh Herbs: Try parsley, dill, or oregano for a flavor variation.

Ingredient Spotlight

Zucchini: Mild, versatile, and full of moisture, zucchini brings body and subtle sweetness. Grating and salting it first is the key to a firm, flavorful quiche.

Cherry Tomatoes: These little gems burst with sweet acidity and hold their shape during baking, creating pops of juicy brightness in every bite.

Instructions for Making Crustless Zucchini Tomato Quiche

Let’s get this quiche in the oven! Here’s how to turn a few fresh ingredients into a stunning meal.

Preheat Your Equipment:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter or olive oil.
Combine Ingredients:
Grate the zucchini and toss it with a pinch of salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible using a clean towel or cheesecloth.

Prepare Your Cooking Vessel:
Spread the drained zucchini evenly in the greased pie dish. Layer the halved cherry tomatoes on top.
Assemble the Dish:
In a bowl, whisk together eggs, milk, cream, salt, pepper, and herbs. Stir in the shredded cheese. Pour this mixture over the zucchini and tomatoes.
Cook to Perfection:
Bake for 35–40 minutes, or until the center is just set and the top is golden. A toothpick inserted in the center should come out clean.

Finishing Touches:
Let the quiche cool for at least 10–15 minutes to firm up. Garnish with extra herbs if desired.
Serve and Enjoy:
Slice and serve warm, at room temperature, or chilled. It’s delicious all ways!

Texture & Flavor Secrets

The magic of this quiche lies in its contrasts — creamy custard meets tender zucchini and the juicy burst of cherry tomatoes. The cheese forms little golden pockets throughout, and fresh herbs bring a finishing lift. It’s light yet satisfying, soft but structured, with just enough edge from the oven’s browning.

Cooking Tips & Tricks

Keep these handy tips in mind for a foolproof result:

Always drain zucchini well to avoid excess moisture.
Let the quiche cool slightly before serving — it tastes better and holds its shape.

Mix the cheese evenly into the custard for balanced flavor.
A little sprinkle of Parmesan on top before baking creates a golden, savory crust.

What to Avoid

Avoid these common pitfalls for a better quiche experience:

Skipping the zucchini draining step: This will make your quiche watery and soggy.
Using too much tomato: It can overwhelm the custard and cause weeping.
Underbaking: A jiggly center means it needs a few more minutes.

Overmixing the eggs: Gentle whisking prevents a dense texture.

Nutrition Facts

Servings: 6
Calories per serving: Approximately 220

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This crustless quiche is a meal prep dream. You can bake it the day before and refrigerate overnight — it reheats well in the oven or microwave. Store slices in an airtight container in the fridge for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Just thaw and reheat gently before serving.

How to Serve Crustless Zucchini Tomato Quiche

Pair it with a fresh arugula salad, crusty bread, or even a chilled glass of white wine. It’s ideal for a picnic lunch, light dinner, or part of a brunch spread. Want to make it fancy? Serve individual slices on a bed of baby greens with a drizzle of balsamic glaze.

Creative Leftover Transformations

Don’t let even a crumb go to waste — here’s how to repurpose it:

Breakfast Wrap: Reheat a slice and wrap it in a tortilla with greens.
Power Bowl: Crumble into a grain bowl with quinoa, avocado, and lemon dressing.

Mini Muffins: Pour leftovers into muffin tins and bake for a quick snack version.

Additional Tips

Line your pie dish with parchment for easy removal and cleanup.
Add a few sun-dried tomatoes or olives for a salty, tangy twist.

A sprinkle of chili flakes can turn up the flavor for spice lovers.

Make It a Showstopper

Presentation is everything — arrange a few tomato slices and herb leaves on top before baking for a restaurant-worthy look. Use a deep-dish pie pan for a thicker slice, and finish with a drizzle of olive oil or dusting of Parmesan before serving.

Variations to Try

Spinach & Feta Quiche: Swap zucchini for spinach and add crumbled feta.

Mushroom Medley: Use sautéed mushrooms for an umami boost.
Vegan Version: Replace eggs with chickpea flour batter and use plant-based milk and cheese.
Southwest Style: Add corn, black beans, and cumin for a Tex-Mex spin.

Italian Twist: Stir in chopped sun-dried tomatoes and shredded mozzarella.

FAQ’s

Q1: Can I freeze crustless quiche?
A1: Yes, cool completely, wrap tightly, and freeze for up to 2 months.

Q2: Is it keto-friendly?
A2: Absolutely! It’s naturally low in carbs without the crust.

Q3: Can I use pre-shredded cheese?
A3: You can, but fresh-shredded melts better and has more flavor.

Q4: What’s the best way to reheat?
A4: Warm in a 300°F oven for 10–15 minutes or microwave gently.

Q5: Can I use different veggies?
A5: Yes, just be sure to cook or drain them to prevent sogginess.

Q6: How do I know when it’s done?
A6: The center should be set and slightly puffed, not jiggly.

Q7: What size dish should I use?
A7: A standard 9-inch pie dish works best.

Q8: Do I need to peel the zucchini?
A8: Nope! The skin adds color and nutrients.

Q9: Can I make it dairy-free?
A9: Yes, use plant-based milk and cheese alternatives.

Q10: Can I double the recipe?
A10: Yes, just bake in a larger dish and increase time by 10–15 minutes.

Conclusion

Crustless Zucchini Tomato Quiche is the kind of meal that’s easy to make, endlessly customizable, and utterly delicious. With bright veggies, creamy eggs, and melty cheese, it brings all the comfort of a classic quiche — no crust required. Try it once, and you’ll see why this recipe belongs in your weekly rotation.