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You've probably heard me say this before, but I get a little excited when I'm putting in the garden and end up with waaaay too many zucchinis all at one. This crustless zucchini quiche is one that my mom start making years ago, when she had the same problem. A garden overflowing with zucchinis.
As a busy mom who likes to keep things simple and make recipes with 7 ingredients or less, quiche is an easy go to. Like a make ahead egg and cheese breakfast sandwich, it's great for breakfast or a light lunch. My kids devour it everytime. This version happens to have zucchini, but you could make it with broccoli, mushrooms, or whatever veggie you have on hand. Work with your pantry. It will make things easier.
And if you still have zucchini left after making this crustless quiche, try making my creamy zucchini pasta or some carrot zucchini muffins. I promise, you'll be glad you did!
Crustless quiche is magic
You don’t need to make a homemade pie crust (or even buy a pre-made crust) because the ingredients in this easy crustless quiche recipe form themselves into a crust while baking. Bisquick is the secret ingredient and while I love making homemade pancakes, I'll turn to it every time for a quiche recipe. And the best part is that you likely have the ingredients in your pantry/fridge already!
Ingredients
- Zucchini: Look for smallish dark green zucchini and shred them on the biggest holes in your box grater. If you are defrosting previously frozen zucchini, be sure to squeeze out any excess moisture
- Bisquick Baking Mix: This is one of those times that the name brand product is important. I've not tested this recipe with any other baking mix, so I would stick with the original for best results.
- Onion: You can use either frozen caramelized onion cubes or grated yellow onion, but stay away from red onion unless you are adding them in as an additional "vegetable".
How to choose the right zucchini
When picking out the zucchini for this courgette (another word for zucchini) quiche, you’ll want to look for ones that are not too big. 6-8 inches long is ideal and dark green on the outside. You want the zucchini to be firm to the touch. The smaller zucchini’s are easy to shred, great sliced on a salad, or sauteed in pasta primavera.
Once zucchinis grow too big, they lose their delicate flavor and can be harder to work with. If you find yourself with those, simply shred them in a food processor. Then use the shredded zucchini in things like zucchini bread, muffins, cookies, and cakes.
Step by Step Instructions
Preheat your oven to 350 degrees and spray your pie dish liberally. I like to use a deep glass pie dish to avoid the quiche from overflowing.
Grate the zucchini on the big holes of a box grater and put aside.
In a large bowl, whisk together the remaining filling ingredients until combined.
Squeeze as much liquid as you can out of the shredded zucchini. I like pile it in a few paper towels and squeeze, but you could also use clean dish towel to squeeze out the excess liquid. Once well drained, add the zucchini to the rest of the ingredients and stir in with a spoon.
Pour the batter into the prepared pan and put the quiche on a baking pan (to help in case of spillover) into a 350 degree oven for about 45 minutes.
You'll know it's done when top is just browned and the middle is a little puffed up and the middle is no longer jiggly.
Remove from the oven and let sit a few minutes before cutting and serving.
Easy substitutions
- Cheese: We really liked smoked mozzarella in our house, so either adding ½ cup shredded cheese or replacing the Parmesan all together will mozzarella or cheddar cheese will work just fine. If you want to make this a dairy free quiche, use any dairy free cheese you like.
- Herbs: You can easily use rosemary (fresh or dried), basil (fresh, frozen or dried) or an Italian spice blend.
- Dairy Free: To make this quiche dairy free, simply swap the regular cheese for any dairy free cheese.
- Gluten Free: To make a gluten free zucchini quiche, simple swap the regular Bisquick for the Gluten free Bisquick baking mix and follow the recipe as written.
Make a Mini Quiche
Try making mini quiches by pouring the batter into a cupcake tin that has been coated with baking spray. Bake as directed but start watching them for doneness around 25-30 minutes. This is a great way to serve individual portions or to put on a brunch buffet for special occasions like holiday or Mother's Day brunch.
Alternatively, you can bake this quiche in a square 9x9 or a 9x13 glass baking dish. Bake until golden brown and set and then cut with a sharp knife into squares for serving. The 9x9 dish will bake into thicker quiche pieces and the 9x13 will give you thinner pieces good for a light lunch or quick breakfast.
Storing Leftovers
Either cover the pie plate with plastic wrap or slice any remaining crustless zucchini quiche into individual serving size pieces and place in an airtight container. When you want to reheat, simply microwave for about 30 seconds and enjoy! The zucchini quiche does not freeze well.
Freezing Zucchini
A great tip for having summer fresh zucchini all year long is to process them when it's zucchini season in late summer. Shred the zucchini on a box grater or in your food processor, then freeze in 1 or 2 cup portions (depending on what your recipes call for) in zip top bags and defrost as needed.
You save time by shredding tons of it at a time and then have it ready to go as needed. When you defrost it, just squeeze out the excess moisture before using in your favorite recipe.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 Recipe
Crustless Zucchini Quiche
Ingredients
- 4 cups grated zucchini
- 1 cup Bisquick
- ⅔ cup grated yellow onion grate in food processor or on a box grater, squeeze out excess water
- ½ cup Parmesan cheese grated (can substitute mozzarella)
- 1 teaspoon chopped herbs I like using an Italian Blend (rosemary, oregano, etc)
- 1 clove garlic minced
- 4 eggs beaten well
- ½ cup vegetable oil
Instructions
- Preheat oven to 350 degrees. Spray a 9 inch glass pie plate with cooking spray.
- Shred the zucchini on a box grater and set aside to drain.
- Put all ingredients, except zucchini, into large bowl and whisk until well combined. Squeeze the grated zucchini in a paper towel or with a clean dish cloth to remove any excess liquid. Then, add zucchini to the quiche mixture and mix well again.
- Put mixture into the greased pie dish and bake 45-50 minutes at 350 degrees until puffed and golden.
Notes
- You can use one frozen cube of garlic in place of the one clove listed here.
- The oregano can either be fresh or dried. What ever you have on hand will work. You can easily substitute dried italian seasoning for the oregano.
- Swapping the parmesan cheese for shredded mozzarella or shredded smoked gouda are great alternatives and work well.
Nutrition
FAQ
This is an easy recipe to change and substitute veggies in. You could make a crustless spinach quiche by defrosting a bag of frozen chopped spinach, draining it and using it as a replacement for the zucchini. Broccoli would also work, but you'll want to chop it small or grate it in the food processor before adding it to the quiche.
Because I like to keep things simple, I typically use dried herbs when make this recipe. However, if you have fresh herbs available, they would work great as well. Just be sure to wash and pat them dry before chopping and adding to the recipe.
For an easy brunch menu with the crustless quiche, I would serve overnight french toast, carrot bacon and homemade iced mochas. You could also serve it with a simple green salad and some crusty bread.
Marni Katz says
One of our favorite summer dishes!
Diane Gemignani-Noto says
look in any grocery store usually near the pancake mixes.
Maria Giannoukos says
Hi
Would love to make this yummy looking
Zucchini Quiche
But noticed the ingredient Bisquick
I personally have not seen this
I live in Melbourne
Is there anything else I could use instead
Or do you know where I could purchase the product from
Many thanks
Marni Katz says
Hi Maria - You can easily make your own substitute for bisquick with the following ingredients:
1 cup all-purpose flour.
1½ teaspoons baking powder
½ teaspoon salt
1 tablespoon vegetable oil (or melted unsalted butter, shortening)
Mix them together and use as a 1:1 substitute. Bisquick is a dry mix for biscuits, waffles, pancakes etc. You may be able to find it on Amazon as well https://amzn.to/2XssOpv