Crustless Zucchini Tomato Quiche

Pulling a golden, cheesy quiche from the oven is always satisfying—especially when you can skip the pie crust. This Crustless Zucchini Tomato Quiche delivers all the creamy, savory comfort of classic quiche with far less effort.

Tender zucchini, juicy tomatoes, mozzarella, Parmesan, garlic, and herbs bake into a fluffy egg filling that’s both fresh and comforting, perfect for brunch or a quick weeknight dinner.

Zucchini and tomatoes are especially handy in summer when gardens overflow, making this a great way to use up fresh produce.

In my kitchen, I love recipes that are simple but still full of flavor, and this one does exactly that. Grab that zucchini and let’s turn it into something worth sharing.

Why You’ll Love This Crustless Zucchini Tomato Quiche

• Quick & Easy: Skip the pastry and go straight to the flavorful filling, making prep much simpler than traditional quiche.
• Fresh & Flavorful: Zucchini, tomatoes, garlic, basil, and oregano give every slice a bright, garden-inspired flavor.
• Family-Friendly: Mild mozzarella and creamy eggs make this approachable for adults and kids alike.
• Simple Ingredients: Everything on the list is easy to find at a regular grocery store, and you may already have several ingredients at home.
• Great for Meal Prep: Make it ahead and enjoy slices for breakfast, lunch, or a quick dinner.
• Easy to Customize: Add different herbs, cheeses, or vegetables depending on what needs using up in your fridge.

Ingredients You’ll Need

Here’s everything you need to make this savory vegetable quiche:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 medium zucchinis, about 3 cups, thinly sliced
• 2 medium tomatoes, seeded and diced
• 3 large eggs
• 1 cup whole or 2% milk
• ½ cup heavy cream, or additional milk
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes, optional

The combination of mozzarella and Parmesan is particularly good here. Mozzarella brings that soft, melty texture we all love, while Parmesan adds a salty, savory punch.

Heavy cream makes the filling richer, but don’t let an empty cream carton derail dinner. Using extra milk instead will still give you a delicious result.

How to Make Crustless Zucchini Tomato Quiche

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9-inch pie dish or quiche pan with butter or cooking spray. Don’t skip this little step unless you’d like your beautiful quiche to become emotionally attached to the baking dish.

2. Cook the Vegetables

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and cook for about 3 minutes, stirring occasionally, until it begins to soften.

Add the sliced zucchini and minced garlic. Continue cooking for 5–6 minutes, or until the zucchini is tender but not falling apart.

Remove the skillet from the heat and allow the vegetables to cool slightly.

Cooking the zucchini first is important because zucchini naturally contains plenty of water. Sautéing it helps remove some excess moisture before it reaches your quiche.

3. Make the Egg Mixture

In a medium mixing bowl, whisk together the eggs, milk, heavy cream, basil, oregano, salt, black pepper, and optional red pepper flakes.

Whisk until everything looks smooth and evenly combined.

Those red pepper flakes aren’t necessary, but a small pinch adds gentle warmth without turning brunch into a five-alarm situation.

4. Assemble the Quiche

Spread the cooked zucchini and onion mixture evenly across the bottom of your prepared pie dish.

Scatter the seeded, diced tomatoes over the vegetables.

Next comes the good stuff: sprinkle the mozzarella and Parmesan evenly over the top.

Slowly pour the egg mixture over the vegetables and cheese. Give the dish a gentle shake if needed so the liquid settles into all the little spaces.

5. Bake Until Golden

Transfer the dish carefully to your preheated oven.

Bake for 35–40 minutes, until the center is set and the top is lightly golden.

To check for doneness, gently jiggle the dish. The center should look set rather than liquid, although a tiny amount of movement is perfectly fine because the quiche continues to firm as it rests.

6. Let It Rest

Remove the quiche from the oven and let it cool for about 10 minutes before slicing.

I know. Ten minutes suddenly feels suspiciously long when your kitchen smells like roasted garlic, herbs, and melted Parmesan. But resting gives the filling time to settle, which means cleaner slices instead of a delicious landslide.

Serve warm or at room temperature.

Chef Omar’s Tips for the Best Results

• Seed your tomatoes. Tomatoes can release a surprising amount of liquid while baking. Removing the seeds and watery centers helps prevent a soggy quiche.
• Don’t overcook the zucchini. You’re looking for tender slices, not zucchini mush. Remember, they’ll continue cooking in the oven.
• Let the vegetables cool briefly. Adding piping-hot vegetables directly to the egg mixture can start cooking the eggs before the dish reaches the oven.
• Use freshly grated Parmesan when possible. It melts beautifully and gives the quiche a richer, nuttier flavor.
• Give it that 10-minute rest. This is one of those small kitchen habits that makes a noticeable difference. Your slices will hold together much better.

I’ve found that dishes like this often become favorites because they’re forgiving. You can make them for planned brunches, but they’re equally useful when you open the refrigerator and realize several vegetables are approaching their “use me today or regret it tomorrow” stage.

Make-Ahead and Storage Tips

This quiche is an excellent candidate for meal prep because it tastes good both warm and at room temperature.

After baking, allow leftovers to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3–4 days.

Individual slices can be gently reheated in the microwave for a fast breakfast or lunch. For a texture closer to freshly baked quiche, warm slices in the oven or toaster oven until heated through.

You can also prepare the vegetables ahead of time. Cook the zucchini, onion, and garlic, refrigerate them in a covered container, and assemble the quiche when you’re ready to bake.

FAQs About Crustless Zucchini Tomato Quiche

Can I make Crustless Zucchini Tomato Quiche ahead of time?

Yes. Bake it ahead, cool it, and refrigerate it in a covered container. Reheat individual slices as needed, or enjoy them at room temperature.

Why is my zucchini quiche watery?

Zucchini and tomatoes both contain lots of moisture. Sautéing the zucchini and seeding the tomatoes before assembling the quiche helps reduce excess liquid.

Can I use only milk instead of heavy cream?

Absolutely. Replace the ½ cup heavy cream with another ½ cup of milk. The finished quiche won’t be quite as rich, but it will still be creamy and flavorful.

Can I substitute the mozzarella?

Yes. Cheddar, Swiss, Gruyère, Monterey Jack, or feta can all work. Each will give the recipe a slightly different personality.

How do I know when the quiche is finished baking?

The edges should look set, the top should be lightly golden, and the center should no longer look wet. A slight jiggle in the middle is fine because the filling firms as it cools.

Can I add other vegetables?

Definitely. Spinach, mushrooms, bell peppers, asparagus, and broccoli are good choices. Cook vegetables with high water content before adding them so the filling doesn’t become soggy.

Bring Fresh Flavor to Your Table

When dinner needs to be simple but you still want something that feels homemade and satisfying, this Crustless Zucchini Tomato Quiche is ready to save the day. You get tender vegetables, creamy eggs, melted mozzarella, savory Parmesan, and fragrant herbs in every bite—without making a single inch of pastry.

Serve it for brunch with fruit, tuck a leftover slice into tomorrow’s lunch, or pair it with a crisp salad for an easy weeknight meal. However you serve it, this Crustless Zucchini Tomato Quiche proves that a handful of fresh ingredients and a little oven time can turn everyday vegetables into something worth looking forward to.

More Fresh & Easy Recipes to Try

Loved this Crustless Zucchini Tomato Quiche? Keep those fresh, garden-inspired flavors going with a few more delicious ideas from the Pulse Recipes kitchen:

• Looking for another easy way to use summer zucchini? Try this easy baked zucchini recipe for a simple side dish that pairs beautifully with lunch or dinner.
• For another comforting veggie-packed meal, this spinach zucchini chickpea bake combines wholesome ingredients in an easy oven-baked dish.
• If you have even more zucchini waiting in the fridge, turn it into these irresistible Parmesan zucchini fries for a crispy, cheesy side or snack.
• Want something fresh to serve alongside your quiche? This Greek cucumber salad adds a cool, crisp contrast to the creamy, savory filling.

If you made this Crustless Zucchini Tomato Quiche, I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ star rating and a review below to share your experience and help other home cooks discover the recipe too. Happy cooking!

Crustless Zucchini Tomato Quiche

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• Author: Omar
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Crustless Zucchini Tomato Quiche is an easy, cheesy recipe packed with tender zucchini, juicy tomatoes, mozzarella, Parmesan, garlic, and herbs. With no pastry crust to prepare, it’s perfect for breakfast, brunch, meal prep, or a simple weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 medium zucchinis, about 3 cups, thinly sliced
• 2 medium tomatoes, seeded and diced
• 3 large eggs
• 1 cup whole or 2% milk
• ½ cup heavy cream, or additional milk
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes, optional

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Instructions

1. Preheat the oven: Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with butter or cooking spray.
2. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, until softened. Add zucchini and garlic and cook for another 5–6 minutes, until the zucchini is tender. Remove from heat and cool slightly.
3. Prepare the egg mixture: In a mixing bowl, whisk together the eggs, milk, heavy cream, basil, oregano, salt, black pepper, and optional red pepper flakes until well combined.
4. Assemble the quiche: Spread the cooked zucchini and onion mixture evenly in the prepared dish. Scatter the diced tomatoes over the top, followed by the mozzarella and Parmesan. Pour the egg mixture evenly over the vegetables and cheese.
5. Bake: Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
6. Cool and serve: Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.

Notes

• Seed the tomatoes before adding them to help prevent excess moisture.
• Avoid overcooking the zucchini in the skillet since it will continue cooking in the oven.
• Heavy cream creates a richer filling, but you can replace it with an additional ½ cup of milk.
• Cheddar, Swiss, Gruyère, Monterey Jack, or feta can be substituted for some or all of the mozzarella.
• Let the quiche rest for 10 minutes after baking for cleaner slices.
• Store leftovers covered in the refrigerator for 3–4 days.
• Reheat individual slices in the microwave, oven, or toaster oven until warmed through.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Slice
• Calories: 250 kcal
• Sugar: 5 g
• Sodium: 460 mg
• Fat: 19 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 118 mg