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 
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!
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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.
Ingredients
- 2 medium zucchini, sliced thin
- 1 onion, chopped
- 1 small container (15oz) of part skim ricotta
- 3 eggs
- 1 cup of shredded mozzarella
- 1 tablespoon of butter flavored olive oil, regular olive oil, butter, or ghee
- dash of black pepper
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of 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
Makes 6 servings in my house (nobody likes a small piece) –
Each serving (1/6th of the quiche) is 1/2 RED, 1/3 GREEN, 1/2 BLUE 1/2 tsp
Keywords: breakfast, eggs, quiche, vegetarian, cheese, vegetables, gluten-free, low-carb, high protein
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!!
Jessica says
How much does a serving consist of?
Nancylynn says
1/6 of the quiche
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 :).
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 :).
Kate says
What size pie dish did you use?
Nancylynn says
Just a typical 9 inch pan
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!
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.
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!
Sandy says
It’s in the oven now…I can’t wait to try it.
Nancylynn says
YAY!!
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!!!!
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 🙂
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.💕
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!
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!
Nicole says
I love the update for the Instant Pot!
★★★★★
Nancylynn says
I’ve been meaning to do it forever now! Enjoy!
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?
★★★★★