Crustless zucchini quiche is the perfect 21 Day Fix recipe for breakfast, brunch, lunch, or a light dinner! Fluffy eggs, 2 kinds of cheese, onion, and fresh garden zucchini are baked together in this healthy meal. This post contains affiliate links for products I’m obsessed with.
**New – Updated with Instant Pot 
directions!
Hey there!
I’m getting great feedback on my First Reader Survey! Thanks so much to all who took the time to weigh in…if you haven’t had a chance, click on the pic for the link! Many thanks from me…and Ryan.
Anyway…it’s back to business and I have a great recipe for you to try.
This crustless zucchini quiche would be a delicious addition to a weekend brunch, a fabulous make-ahead Meatless Monday dinner, or a yummy lunch to pack for the work week!
This is a remake of the Italian Zucchini Pie my grandma always made. You know, the one with the Crescent Roll Crust. #heaveninapieplate
My mom actually modified the recipe after reading a similar one on the back of a container of ricotta, and she made it for us the last time she was here. Honestly, it was SO darn delicious…I didn’t miss the crust one bit…and I would never lie about food :).
The farm stands around here still have a ton of zucchini. Take advantage and pick some up today!
For more Zucchini recipes, check out this awesome list of over 30 delicious recipes!
Here’s the crustless zucchini quiche recipe. Enjoy!
Crustless Zucchini Quiche
Ingredients
- 5 cups zucchini (about 2 medium) sliced thin
- 1 onion chopped
- 15 oz part skim ricotta
- 3 eggs
- 1 cup shredded mozzarella
- 1 tablespoon butter flavored olive oil regular olive oil, butter, or ghee
- Dash black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Olive oil cooking spray
Instructions
Instant Pot
- Set Instant Pot to Sauté. When your pot is hot, add oil, butter or ghee and cook zucchini until it begins to soften.
- Add onions and cook for an additional 5 minutes or until tender. Stir in seasoning and pepper to zucchini mixture. Turn Instant Pot off.
- In an Instant Pot safe casserole dish (affiliate link), beat eggs, then add in ricotta and mozzarella. Carefully fold in the zucchini and onions mixture.
- Rinse Instant Pot, then add in 1 cup of water and the Instant Pot trivet to the bottom of your pot. Carefully place the casserole dish on the trivet, or better yet, on a silicone sling (affiliate link) so you can lift it after cooktime.
- Lock lid and cook quiche for 30 minutes, then do a ten minute natural release, followed by a quick release.
- If desired, broil casserole on low to get a nice, crispy top before serving!
Oven
- Preheat oven to 350 F.
- Sautée zucchini in oil, butter or ghee until soft on low heat.
- Add onions and cook for an additional 10 minutes or until tender. Add seasoning and pepper to zucchini mixture.
- Beat eggs, then add in ricotta and mozzarella. Carefully fold in zucchini and onions.
- Spray a pie plate with cooking spray and fill with ingredients.
- Cook quiche until it sets - about 30 minutes, broiling for a few minutes at the end, if desired.
Notes
Nutrition
Megan says
I kept the base the same (egg/ricotta/.5cup cheese) but I used mushrooms, peppers, onions, and spicy Italian sausage. It cooked for about 35 minutes and then broiled it for 2-3minutes. It was delicious, not the same texture as a quiche, but pretty dang close. Don’t forget the spices, you’ll need it. I recommend giving this a try!
Nancylynn says
Thank you Megan! These are great tips for fellow readers!
Kelli Jones says
Megan, Did you use the same spices or different ones?
Krysta says
This sounds AMAZING! Do you think it would work to double this and bake it in a 9 x 13 pan?
Nancylynn says
Absolutely!
Michelle says
This sounds delicious! Why is one serving 1/6 instead of 1/3 to use full containers?
Nancylynn says
Because I get sad when I use a full blue first thing in the morning! lol! Feel free to make it into 3 servings and use the full containers!
Jacquelyn says
This was delicious!! I doubled the recipe but only had 1 container of ricotta so I used Greek yogurt also. The quiche came out perfect!! Next time I’ll add extra veggies….I think the possibilities and combos are endless with this one!! Thanks for another amazing recipe!!
Nancylynn says
YES! Totally agree! Thank you for sharing your modification!
Stacey says
I just made this & love it! Any ideas on how many calories per serving? Thanks!
Nancylynn says
I’m sorry – I don’t have this info, but I love using myfitnesspal to calculate calories!
Anna says
If you add other veggies instead of zucchini what amounts would you use? If I switched to broccoli, for example, how many cups would be a good switch?
kayla kelley says
I know this is a 21 Day Fix recipe, but If I wanted to use this for a 2B Mindset recipe, how would you suggest to do do that? Or could I even do that?
Nancylynn says
Totally ok for 2B! I would eat this as a protein!
Nicole says
I followed the link for the instant pot casserole dish. Which size on ounces do you recommend ?
Nancylynn says
The 64oz!
Cara says
I absolutely love this recipe as is but I am bringing a quiche for Easter Brunch and was wondering if adding a crust would work with this recipe?
Nicole says
I love the update for the Instant Pot!
Nancylynn says
I’ve been meaning to do it forever now! Enjoy!
Donna says
I made this today! It was awesome, my daughter ate it for lunch AND LEFTOVERS FOR DINNER!!
Nancylynn says
Ahhh!! That’s the BEST!! Thanks for taking the time to write, Donna!
Christine Simmons says
I absolutely LOVE every one of your recipes!! I’ve just recently been introduced to your page by my daughter and I’m so happy with everything I’ve tried! They’re all simple, easy to follow, ingredients we all have and you put it together so well! Question on this one…can I use my cast iron skillet?
Nancylynn says
Absolutely! And I am SO thrilled to hear that!
Alyssa R Hillman says
Hi! I’m making this quiche right now and I’ve had to cook it way longer than 30 minutes. Is that normal? I have the oven at 350 and every time I take it out to check it, it still looks kind of jiggly. Do you have thoughts about that?
Nancylynn says
You can increase your temp to 375! This is very forgiving, so don’t worry about overcooking. And you can brown it more by broiling on low at the end!
Ginamarie Sicca says
Very easy recipe to follow and tasty as well! I added shredded aged Parmesan and Grated Pecorino Romano cheese wine I’m Italian through and through and it was a phenomenal addition! Although it took at least and 1 hour and and half to cook in my glass pie dish. Love this recipe can’t wait to vary it again. Thanks
Nancylynn says
Hi! I love making variations of this recipe! So happy you enjoyed it! Thanks for taking the time to rate and review.💕
Elissa says
This recipe has been my go to. I use this and variations of this with veggies I need to use up. Its a great breakfast, lunch, and dinner. This week I used mushrooms and Spinach, just drained the spinach before folding it in. Thank you so much! This single recipe has made my fix so easy. THANK YOU!
Nancylynn says
That’s amazing! I am so happy to hear it! And yes – I can eat this any time of day and I am happy 🙂
Julia says
Hi! Do you think I could make it without the mozzarella cheese? I forgot to buy it and I really want to make it today. I do have grated Parmesan, could I use that instead? Thanks!
Nancylynn says
I say go for it!!!!
Sandy says
It’s in the oven now…I can’t wait to try it.
Nancylynn says
YAY!!
Erin Patrick says
If you don’t have the part skim ricotta is there something I can use instead or is it worth the wait to go to the store and by it 🙂 It looks so amazing that I want it right now. I use ALL of your recipes. Beyond amazing.
Nancylynn says
Hi! I really think it’s worth the wait! It’s part of what makes this feel like it has a crust :). Let me know what you think!! And thank you – that is AWESOME to hear!! <3
Angie says
I used cottage cheese and it turned out great!
Lynne says
I have substituted ricotta with greek yogurt with good results.
Nancylynn says
Good to know!
Jaclyn says
I made this tonight and it was really good! Didn’t even miss the crust. I baked it longer than 30 minutes – took around 45 minutes or so since I like it a little brown on the edges and then broiled it on low to top it off. It was really good, highly recommend and will definitely be keeping this in the rotation.
Marcee says
Does this last a full work week in the fridge?
Would love to try for work lunches this week!
Nancylynn says
I would say 3-4 days is ok! You can also freeze it in portions – it reheats great!
Kate says
What size pie dish did you use?
Nancylynn says
Just a typical 9 inch pan
Heeral Patel says
This looks really good!! I have a quick question, are you saying 1/2 red container or 1 out of 2?
Nancylynn says
Hi! It’s a half red! And it is really good :).
Heather Rakus says
Made this tonight for the 1st time! Super easy and yummy! My husband had thirds!
Nancylynn says
You are on a roll this week, Heather! This is also a great thing to make ahead for lunch! Hope your first week was great :).
Jessica says
How much does a serving consist of?
Nancylynn says
1/6 of the quiche
Dana says
What measurement is a small container of ricotta? Thanks!
Nancylynn says
15oz 🙂
Bridget says
Hi Nancylynn, do you have an IP recipe for quiche? Also, can you swap out veggies fairly easily to use what you have? Thanks for all the awesome recipes!
Nancylynn says
And I will try this one, too! <3. Oh - and yes - you can definitely swap out veggies!! It's totally customizable!!