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You are here: Home / All Recipes / Courses / Breakfast / Crustless Zucchini Quiche

October 2, 2015 By Nancylynn 47 Comments

Crustless Zucchini Quiche

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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. This post contains affiliate links for products I’m obsessed with.  

**New – Updated with Instant Pot directions!

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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!

Overhead view of crustless zucchini quiche, a recipe from the blog Confessions of a Fit Foodie, served in a red round pie plate

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!  

Triangular piece of Crustless Zucchini Quiche being pierced by a fork ready for a bite

 

Here’s the crustless zucchini quiche recipe. Enjoy!

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.

 

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Crustless Zucchini Quiche - A 21 Day Fix recipe, from Confessions of a Fit Foodie

Crustless Zucchini Quiche {21 Day Fix}

★★★★★ 5 from 4 reviews
  • Author: NancyLynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Oven/Instant Pot
  • Cuisine: American
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Description

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

Scale
  • 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

  1. Set Instant Pot to Sauté.  When your pot is hot, add oil, butter or ghee and cook zucchini until it begins to soften.
  2. Add onions and cook for an additional 5 minutes or until tender. Stir in seasoning and pepper to zucchini mixture.  Turn Instant Pot off.
  3. 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.
  4. 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.
  5. Lock lid and cook quiche for 30 minutes, then do a ten minute natural release, followed by a quick release.
  6. If desired, broil casserole on low to get a nice, crispy top before serving!

Oven

  1. Preheat oven to 350 F.
  2. Sautée zucchini in oil, butter or ghee until soft on low heat.
  3. Add onions and cook for an additional 10 minutes or until tender. Add seasoning and pepper to zucchini mixture.
  4. Beat eggs, then add in ricotta and mozzarella. Carefully fold in zucchini and onions.
  5. Spray a pie plate with cooking spray and fill with ingredients.
  6. Cook quiche until it sets – about 30 minutes, broiling for a few minutes at the end, if desired.

Notes

Makes 6 servings

21 Day Fix: 1/2 RED, 1 GREEN, 1/2 BLUE 1/2 tsp (per serving)

WW: Green – 6 points, Blue – 5 points, Purple – 5 points (per serving) [Calculated using part skim ricotta, reduced fat mozzarella, and olive oil]

Keywords: breakfast, eggs, quiche, vegetarian, cheese, vegetables, gluten-free, low-carb, high protein

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

Crustless Zucchini Quiche | Confessions of a Fit Foodie

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Filed Under: All Recipes, Breakfast, Cooking Method, Courses, Diet, Gluten Free, Ingredient, Kid Friendly, Lunch, Pressure Cooker, Squash, Stove + Oven, Vegan + Vegetarian Tagged With: brunch, eggs, lunch, meatless Monday, mozzarella cheese, quiche, ricotta cheese, vegetarian, zucchini

Reader Interactions

Comments

  1. Dana says

    October 8, 2015 at 2:48 am

    What measurement is a small container of ricotta? Thanks!

    Reply
    • Nancylynn says

      October 8, 2015 at 12:47 pm

      15oz 🙂

      Reply
      • Bridget says

        April 6, 2018 at 6:43 pm

        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!

        Reply
        • Nancylynn says

          April 10, 2018 at 5:57 pm

          And I will try this one, too! <3. Oh - and yes - you can definitely swap out veggies!! It's totally customizable!!

          Reply
  2. Jessica says

    January 4, 2016 at 12:09 am

    How much does a serving consist of?

    Reply
    • Nancylynn says

      January 4, 2016 at 12:55 am

      1/6 of the quiche

      Reply
  3. Heather Rakus says

    September 9, 2016 at 12:40 am

    Made this tonight for the 1st time! Super easy and yummy! My husband had thirds!

    Reply
    • Nancylynn says

      September 9, 2016 at 8:09 pm

      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 :).

      Reply
  4. Heeral Patel says

    December 2, 2016 at 1:46 pm

    This looks really good!! I have a quick question, are you saying 1/2 red container or 1 out of 2?

    Reply
    • Nancylynn says

      December 2, 2016 at 2:00 pm

      Hi! It’s a half red! And it is really good :).

      Reply
  5. Kate says

    December 28, 2016 at 3:18 pm

    What size pie dish did you use?

    Reply
    • Nancylynn says

      December 28, 2016 at 4:55 pm

      Just a typical 9 inch pan

      Reply
  6. Marcee says

    February 25, 2017 at 9:46 pm

    Does this last a full work week in the fridge?
    Would love to try for work lunches this week!

    Reply
    • Nancylynn says

      February 26, 2017 at 1:33 pm

      I would say 3-4 days is ok! You can also freeze it in portions – it reheats great!

      Reply
  7. Jaclyn says

    April 4, 2017 at 2:52 am

    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.

    Reply
  8. Erin Patrick says

    May 7, 2017 at 9:07 pm

    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.

    Reply
    • Nancylynn says

      May 7, 2017 at 10:09 pm

      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

      Reply
    • Angie says

      April 7, 2018 at 4:46 pm

      I used cottage cheese and it turned out great!

      Reply
    • Lynne says

      September 12, 2018 at 12:49 am

      I have substituted ricotta with greek yogurt with good results.

      ★★★★★

      Reply
      • Nancylynn says

        September 12, 2018 at 2:43 am

        Good to know!

        Reply
  9. Sandy says

    May 23, 2017 at 1:07 am

    It’s in the oven now…I can’t wait to try it.

    Reply
    • Nancylynn says

      May 23, 2017 at 11:19 am

      YAY!!

      Reply
  10. Julia says

    June 3, 2017 at 8:09 pm

    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!

    Reply
    • Nancylynn says

      June 4, 2017 at 10:17 am

      I say go for it!!!!

      Reply
  11. Elissa says

    January 14, 2018 at 4:32 pm

    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!

    Reply
    • Nancylynn says

      January 16, 2018 at 1:01 am

      That’s amazing! I am so happy to hear it! And yes – I can eat this any time of day and I am happy 🙂

      Reply
  12. Alyssa R Hillman says

    March 10, 2018 at 3:04 am

    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?

    Reply
    • Nancylynn says

      March 10, 2018 at 1:38 pm

      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!

      Reply
    • Ginamarie Sicca says

      March 6, 2019 at 3:59 pm

      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

      ★★★★★

      Reply
      • Nancylynn says

        March 6, 2019 at 5:54 pm

        Hi! I love making variations of this recipe! So happy you enjoyed it! Thanks for taking the time to rate and review.💕

        Reply
  13. Christine Simmons says

    August 1, 2018 at 2:29 pm

    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?

    Reply
    • Nancylynn says

      January 27, 2019 at 3:14 am

      Absolutely! And I am SO thrilled to hear that!

      Reply
  14. Donna says

    August 7, 2018 at 10:36 pm

    I made this today! It was awesome, my daughter ate it for lunch AND LEFTOVERS FOR DINNER!!

    Reply
    • Nancylynn says

      August 8, 2018 at 1:17 am

      Ahhh!! That’s the BEST!! Thanks for taking the time to write, Donna!

      Reply
  15. Nicole says

    January 28, 2019 at 4:14 am

    I love the update for the Instant Pot!

    ★★★★★

    Reply
    • Nancylynn says

      January 28, 2019 at 6:27 pm

      I’ve been meaning to do it forever now! Enjoy!

      Reply
  16. Cara says

    April 19, 2019 at 11:50 am

    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?

    ★★★★★

    Reply
  17. Nicole says

    July 24, 2019 at 1:39 am

    I followed the link for the instant pot casserole dish. Which size on ounces do you recommend ?

    Reply
    • Nancylynn says

      July 29, 2019 at 2:01 pm

      The 64oz!

      Reply
  18. kayla kelley says

    August 5, 2019 at 2:19 pm

    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?

    Reply
    • Nancylynn says

      August 5, 2019 at 2:39 pm

      Totally ok for 2B! I would eat this as a protein!

      Reply
  19. Anna says

    August 14, 2019 at 2:59 pm

    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?

    Reply
  20. Stacey says

    September 14, 2019 at 3:40 pm

    I just made this & love it! Any ideas on how many calories per serving? Thanks!

    Reply
    • Nancylynn says

      September 22, 2019 at 2:39 pm

      I’m sorry – I don’t have this info, but I love using myfitnesspal to calculate calories!

      Reply

Trackbacks

  1. 21 Day Fix Brunch Ideas says:
    March 20, 2016 at 3:53 pm

    […] Crustless Zucchini Quiche […]

    Reply
  2. Food & Fitness - week four - Confessions of a Fit Foodie says:
    February 21, 2017 at 12:51 am

    […] Monday:  Crustless Zucchini Quiche  […]

    Reply
  3. 21 Day Fix Fall Recipes | My Crazy Good Life says:
    September 30, 2017 at 2:58 am

    […] Crustless Zucchini Quiche | Confessions of a Fit Foodie  […]

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