Name: Keto Crustless Zucchini Quiche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium zucchini, grated or very thinly sliced (about 1 pound total); 8 large eggs, at room temperature; 1 cup heavy cream, at room temperature; 1 cup shredded cheese, packed (such as cheddar, Gruyere, or a mozzarella-Parmesan blend); 1/2 cup grated Parmesan cheese; 1/3 cup finely chopped onion or green onion; 2 cloves garlic, minced; 2 tablespoons olive oil or avocado oil; 1/2 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika or regular paprika; 1/4 teaspoon dried thyme or Italian seasoning; 1/4 teaspoon red pepper flakes; 1–1 1/2 cups optional cooked add-ins such as crumbled bacon, breakfast sausage, diced ham, chopped spinach (squeezed dry), or sautéed mushrooms; extra shredded cheese for topping, if desired

Keto Crustless Zucchini Quiche Recipe tastes rich and cheesy with tender zucchini, a silky egg custard, and just enough garlic to make your kitchen smell like a brunch cafe. It works perfectly for anyone who wants a low carb breakfast or light dinner on the table in about 45 minutes, start to finish. I tested this on a sleepy Sunday in my own kitchen while still in pajamas, so you know it passes the “real life” test.

Why Make This Keto Crustless Zucchini Quiche Recipe at Home

You control every ingredient, which means no mystery starches or surprise breadcrumbs that kick you out of ketosis. The texture turns out custardy and creamy, with golden edges and a cheesy top that tastes better than most restaurant quiche.

You also save money and time because you skip the crust and use simple ingredients you probably already keep in your fridge. This recipe works well for meal prep, so you cook once and eat breakfast or lunch for several days.

“This Keto Crustless Zucchini Quiche Recipe tastes like a fancy brunch order but fits my low carb macros perfectly, so it stays in my weekly rotation. ★★★★★”

Ingredients You Need

Main ingredients

2 medium zucchini, about 1 pound total, grated or very thinly sliced
- Smaller zucchini stay more tender and less watery than big seedy ones.
8 large eggs
1 cup heavy cream
- Use full fat; it keeps the quiche rich and keto friendly.
1 cup shredded cheese, packed
- Cheddar, Gruyere, or a blend of mozzarella and Parmesan all work well.
1/2 cup grated Parmesan cheese
1/3 cup finely chopped onion or green onion
2 cloves garlic, minced
2 tablespoons olive oil or avocado oil
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika or regular paprika
1/4 teaspoon dried thyme or Italian seasoning
Optional: 1/4 teaspoon red pepper flakes for a little heat

Optional add ins

Use 1 to 1 1/2 cups total of any mix in so the quiche sets properly.

1/2 cup cooked crumbled bacon
1/2 cup cooked breakfast sausage, drained well
1/2 cup diced cooked ham
1/2 cup chopped spinach, squeezed dry
1/2 cup sliced mushrooms, sautéed first so they do not release water

Pantry shortcuts and brand notes

Pre shredded cheese saves time, but some brands add starch. If you track carbs closely, shred a block of cheese yourself.
Use jarred minced garlic if you want a shortcut, about 1 teaspoon.
Use heavy whipping cream from any major brand; just check the label for zero added sugar.

Equipment list

9 inch pie dish or 9 inch square baking dish
Large skillet
Mixing bowl
Whisk
Box grater or food processor with shredding blade for the zucchini
Fine mesh strainer or clean kitchen towel to squeeze out zucchini moisture
Measuring cups and spoons

Tips & Mistakes

Squeeze the zucchini very well so the quiche does not turn watery.
Salt the grated zucchini lightly, let it sit 10 minutes, then squeeze; this pulls out extra moisture.
Grease the baking dish generously so slices release cleanly.
Use room temperature eggs and cream so the custard mixes smoothly and bakes evenly.
Do not overdo the add ins; too many fillings keep the eggs from setting.
Cook bacon, sausage, or mushrooms first and drain them so they do not leak grease or water into the quiche.
Whisk the eggs just until combined; over whisking adds too much air and can cause a spongy texture.
Bake until the center barely jiggles; if you cook it too long, the quiche turns dry and rubbery.
Let the quiche rest 10 to 15 minutes before slicing so it holds its shape.
Use a sharp knife and wipe the blade between cuts for neat slices.

How to Make Keto Crustless Zucchini Quiche Recipe

Step 1: Prep the zucchini

Preheat the oven to 375°F and grease your pie dish or baking dish with oil or butter. Grate the zucchini on the large holes of a box grater or slice it very thin. Toss the zucchini with a pinch of salt, place it in a strainer over the sink, and let it sit 10 minutes.

After it rests, squeeze the zucchini by hand or in a clean kitchen towel until it feels very dry. You want to remove as much liquid as possible so the quiche sets nicely. Set the zucchini aside.

Step 2: Sauté the aromatics and zucchini

Heat the olive oil in a skillet over medium heat. Add the onion and cook 3 to 4 minutes until it softens and turns translucent. Add the garlic and cook about 30 seconds until fragrant.

Stir in the squeezed zucchini and cook 3 to 5 minutes. You want the zucchini to dry out a bit more and pick up some flavor. Taste and season lightly with salt and pepper, then remove from heat and let it cool a few minutes.

Step 3: Mix the egg custard

Crack the eggs into a large mixing bowl. Add the heavy cream, salt, pepper, paprika, and dried thyme. Whisk until the mixture looks smooth and uniform, but stop before it turns frothy.

Stir in the shredded cheese and Parmesan. Add any cooked meats or extra vegetables at this point. Fold in the sautéed zucchini and onion mixture until everything distributes evenly.

Step 4: Fill the dish

Pour the mixture into the greased baking dish. Use a spatula to spread the zucchini and cheese so they sit evenly throughout the dish. If you want a slightly more golden top, sprinkle a tablespoon or two of extra cheese over the surface.

Place the dish on a baking sheet to catch any drips and to make it easier to move in and out of the oven. Slide it into the oven on the middle rack.

Step 5: Bake

Bake at 375°F for 30 to 40 minutes. The exact time depends on your oven and the depth of your dish. The edges should look puffed and golden, and the center should look set with a slight jiggle when you nudge the dish.

If the top browns too quickly, tent it loosely with foil during the last 10 minutes. When it reaches that just set stage, remove the quiche from the oven. The internal temperature should reach about 165°F if you check with an instant read thermometer.

Step 6: Rest and slice

Place the dish on a cooling rack and let the quiche rest 10 to 15 minutes. This short rest helps the custard finish setting and makes slicing much easier. Run a thin knife around the edge if it sticks slightly.

Slice into wedges or squares, depending on your dish. Serve warm, or let it cool completely if you plan to pack it for meal prep.

Variations I've Tried

I often add cooked bacon and sharp cheddar for a classic bacon cheddar version that tastes like a breakfast casserole. I also like a Greek style twist with feta, spinach, and a few chopped olives for extra flavor. A jalapeño pepper jack version with diced jalapeño and pepper jack cheese gives a nice kick without many extra carbs.

You can keep it vegetarian and use mushrooms, spinach, and a mix of mozzarella and Parmesan. I also tested a dairy lighter version with half heavy cream and half unsweetened almond milk; it still tasted rich, just slightly less dense. As long as you keep the egg to liquid ratio the same, this Keto Crustless Zucchini Quiche Recipe stays very forgiving.

How to Serve Keto Crustless Zucchini Quiche Recipe

Serve this Keto Crustless Zucchini Quiche Recipe warm or at room temperature with a simple green salad and a squeeze of lemon over the greens. Add sliced avocado on the side for extra healthy fats and a nice creamy contrast. A bowl of fresh berries or a small fruit salad pairs well and keeps the meal light.

You can also pack a slice in a lunch container with cucumber sticks and cherry tomatoes. For a brunch spread, offer it alongside sausage links, a yogurt parfait bar, and a big pitcher of iced herbal tea or cold brew coffee.

How to store

Cool the quiche completely, then cover the dish tightly or transfer slices to airtight containers and keep in the fridge up to 4 days.
For the freezer, wrap individual slices in plastic wrap, place them in a freezer bag, and freeze up to 2 months.
Reheat single slices in the microwave at 50 percent power for 1 to 2 minutes, or in a 325°F oven or toaster oven for 10 to 15 minutes until warmed through.
If you reheat from frozen, thaw overnight in the fridge first for the best texture, then warm gently so the eggs stay tender.