Crustless Zucchini Quiche

Healthy, easy to make, and so delicious!

This crustless zucchini quiche recipe comes from Ambitious Kitchen (my edits are in red) and any parts of the original recipe I didn’t use are crossed out.

This recipe is perfect for breakfast, brunch, or a breakfast for dinner. 

Crustless Zucchini Quiche


  • Cooking spray
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced (reserve some green scallions for topping)
  • 1 cup sliced baby bella mushrooms (I used two because they were about to spoil)
  • 3/4 cup grape or cherry tomatoes, halved
  • 1/2 small red bell pepper, diced
  • 1/2 cup sweet corn, fresh or frozen
  • 1 2 medium zucchinis, sliced into ¼ inch rounds 
  • Freshly ground salt and black pepper
  • 6 large eggs
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
  • 3-5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar  mexican cheese, divided. I used 1 1/2 cups  (1/2 cup inside the egg mixture, 1 cup to top) because I wanted the top of the quiche completely covered. It was delicious with this extra cheese, but I think the recipe would still be delicious with the original amount of cheese too.


  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
  2. In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
  3. Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.


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