Name: Keto Crustless Zucchini Quiche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium zucchini, about 1 pound total, grated or very thinly sliced; 8 large eggs; 1 cup heavy whipping cream; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley or chives; 2 tablespoons olive oil or avocado oil; 2 tablespoons grated Parmesan cheese; 1 teaspoon fine sea salt, divided; 1 teaspoon black pepper; 1 teaspoon dried Italian seasoning or dried oregano; 1/4 teaspoon red pepper flakes; 1/2 cup crumbled cooked turkey sausage or chicken sausage; 1/2 cup diced cooked chicken; 1/4 cup crumbled feta or goat cheese; 1/4 cup sun-dried tomatoes, finely chopped, oil-packed and drained

Keto Crustless Zucchini Quiche Recipe tastes rich, cheesy, and savory with a tender, custardy center and golden edges. It works perfectly for busy low carb eaters who want a 45-minute breakfast, brunch, or light dinner that still feels special. I tested this version on my own family of picky eaters, and they now request it more often than pizza night, which I did not see coming.

Why Keto Crustless Zucchini Quiche Recipe Is Worth It

This Keto Crustless Zucchini Quiche Recipe delivers all the flavor of classic quiche without the carb-heavy crust. You get juicy zucchini, creamy eggs, and plenty of cheese in a slice that feels indulgent but fits a keto lifestyle.

It comes together quickly with simple ingredients and minimal prep. You can serve it hot, warm, or cold, so it works for meal prep, brunch buffets, or a grab-and-go breakfast from the fridge.

“This Keto Crustless Zucchini Quiche Recipe tastes like a fancy café brunch but fits my macros perfectly, so I keep it on repeat every week. ★★★★★”

Ingredients You Need

Fresh ingredients

2 medium zucchini, about 1 pound total, grated or very thinly sliced
8 large eggs
1 cup heavy whipping cream
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons chopped fresh parsley or chives

Pantry ingredients

2 tablespoons olive oil or avocado oil
2 tablespoons grated Parmesan cheese
1 teaspoon fine sea salt, divided
1 teaspoon black pepper
1 teaspoon dried Italian seasoning or dried oregano
1/4 teaspoon red pepper flakes, optional for a little heat

I like a good quality sharp cheddar for stronger flavor and store brand mozzarella for meltiness. Pre-shredded cheese saves time, but you can grate a block if you want fewer additives. Use canned coconut milk in place of heavy cream if you need a dairy-light option, and choose full-fat for best texture.

Optional add-ins

1/2 cup crumbled cooked turkey sausage or chicken sausage
1/2 cup diced cooked chicken
1/4 cup crumbled feta or goat cheese
1/4 cup sun-dried tomatoes, finely chopped (oil-packed and drained)

Equipment list

9-inch deep pie dish or 9-inch square baking dish
Large skillet
Mixing bowls
Whisk
Box grater or mandoline for zucchini
Colander and clean kitchen towel
Measuring cups and spoons

Quick Tips & substitutions

Squeeze the zucchini very dry in a towel so the quiche sets firm and not watery.
Salt the zucchini lightly, let it sit 10 minutes, then squeeze again to pull out extra moisture.
Use coconut milk instead of heavy cream for a dairy-light version, and pick a full-fat can for richness.
Swap cheddar and mozzarella for Gruyere or Swiss if you like a more classic quiche flavor.
Add cooked turkey sausage or chicken sausage for more protein and a heartier slice.
Use green onions instead of yellow onion if you want a milder taste and quicker prep.
Grease the baking dish well with oil or butter so slices release cleanly.
Bake on a middle rack so the top browns evenly and the center cooks through.
Let the quiche rest 10 to 15 minutes before slicing so it holds together.
Slice leftovers into single portions and chill in airtight containers for easy meal prep.

How to Make Keto Crustless Zucchini Quiche Recipe

Step 1: Prep the oven and pan

Preheat the oven to 375°F. Grease a 9-inch deep pie dish or a 9-inch square baking dish with olive oil or butter. Set the dish aside while you prep the vegetables and egg mixture.

Step 2: Prep and drain the zucchini

Grate the zucchini on the large holes of a box grater or slice it very thin. Toss the zucchini with 1/2 teaspoon salt and place it in a colander over the sink. Let it sit 10 minutes so the salt pulls out moisture, then squeeze handfuls of zucchini in a clean towel until it feels very dry.

Step 3: Sauté the aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook 4 to 5 minutes until it softens and turns lightly golden. Stir in the garlic and cook 30 seconds until fragrant, then turn off the heat.

Step 4: Mix the egg base

Crack the eggs into a large mixing bowl and whisk until smooth and slightly frothy. Add the heavy cream, black pepper, remaining 1/2 teaspoon salt, Italian seasoning, and red pepper flakes if you use them. Whisk until the mixture looks uniform and creamy.

Step 5: Add cheeses and vegetables

Stir the mozzarella, cheddar, and Parmesan into the egg mixture. Add the sautéed onion and garlic, the well-drained zucchini, and the chopped herbs. Fold everything together gently so the vegetables and cheese distribute evenly.

Step 6: Add optional proteins or extras

If you use turkey sausage, chicken, feta, goat cheese, or sun-dried tomatoes, fold them into the bowl now. Stir just enough to mix them through without breaking up the zucchini too much. Taste a small spoonful of the mixture and adjust salt or pepper if you want a stronger flavor.

Step 7: Fill the baking dish

Pour the mixture into the greased baking dish and smooth the top with a spatula. Sprinkle a little extra shredded cheese on top if you want a more golden crusty layer. Place the dish on a baking sheet if you worry about spills.

Step 8: Bake the quiche

Place the quiche on the middle rack of the oven. Bake 30 to 40 minutes until the edges look puffed and golden and the center feels set when you tap the dish. Check at 30 minutes and continue baking in 3 to 5 minute increments until a knife inserted near the center comes out mostly clean with just a bit of moisture.

Step 9: Rest and slice

Remove the Keto Crustless Zucchini Quiche Recipe from the oven and place it on a cooling rack. Let it rest 10 to 15 minutes so the custard firms up and slices hold their shape. Slice into 6 to 8 wedges or squares and serve warm, or cool completely for meal prep.

Recipe Variations

Gluten-free: Use all naturally gluten-free ingredients and check labels on sausage and cheese for hidden starches.
Dairy-free: Swap heavy cream for full-fat coconut milk and use a dairy-free shredded cheese that melts well.
Extra low carb: Use only hard cheeses like cheddar and Parmesan and skip sun-dried tomatoes.
High protein: Add cooked turkey sausage, chicken sausage, or diced chicken breast.
Veggie-packed: Add chopped spinach, bell peppers, or mushrooms that you sauté first to remove moisture.
Spicy: Add extra red pepper flakes, a pinch of cayenne, or diced jalapeño that you sauté with the onion.
Herb-forward: Use fresh basil, thyme, or dill instead of parsley for a different flavor profile.

Ways to Serve

Serve warm with a simple green salad and avocado slices.
Pack chilled slices in lunch boxes with cucumber sticks and cherry tomatoes.
Top a warm slice with a spoonful of salsa or sugar-free marinara.
Pair with a bowl of vegetable soup for a cozy, low carb dinner.
Serve small squares on a brunch platter with fresh berries and yogurt.

Storage Success

Let the Keto Crustless Zucchini Quiche Recipe cool to room temperature before you store it. Cover the dish tightly or transfer slices to airtight containers and keep them in the fridge for up to 4 days. Reheat slices in the oven or air fryer at 325°F until warm, or use the microwave in short bursts so the eggs stay tender. Freeze individual slices wrapped well for up to 2 months, then thaw overnight in the fridge and reheat gently.