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Vegetarian, Classics and bistro fare

Crustless zucchini quiche with green salad

Crustless zucchini quiche is a vegetarian dish for 4 people, ready in 50 minutes, very easy to make, for about €1.60 per person. With no dough to roll out, it relies on a simple egg, cream, and flour mixture that holds together on its own once baked. The key to success is squeezing the grated zucchini dry before mixing it in.

No dough to roll out, no fuss, just a light zucchini quiche that comes together in minutes.

Crustless zucchini quiche with green salad
Total time
50 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
380 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This quiche has no crust at all, just an egg and cream filling that sets as it bakes and slices cleanly. The grated zucchini melts into the mixture and keeps it moist, the golden onion adds a touch of sweetness, and the shredded cheese forms a light crust on top. The result is lighter than a classic quiche, without feeling heavy.

It's the kind of dish you can throw together on a weeknight without much thought, since it barely requires any technique and kids tend to like it, even the ones who usually avoid zucchini. Served warm with the green salad, it makes a complete, seasonal dinner, just as good for family as for guests who show up unannounced.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 800 g
  • Onion 1
  • Green salad 1

Dairy

  • Eggs 5
  • Light cream 20 cl
  • Shredded Swiss cheese 120 g

Pantry

  • Flouroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Grate the zucchini with the skin on, salt it lightly, and let it drain in a colander. 15 min

    Squeeze it with your hands, then in a kitchen towel, you'll get out about half a glass of water.

  2. Cook the sliced onion in a tablespoon of oil until translucent. 5 min

    A golden onion adds a natural sweetness that the cheese alone can't give.

  3. Beat the eggs with the cream and flour, then add the squeezed zucchini, the onion, half the shredded cheese, and a bit of pepper.

    The flour binds everything together, sift it to avoid lumps.

  4. Pour into an oiled baking dish, sprinkle with the remaining cheese, and bake at 180°C. 35 min

    The quiche is ready when a knife inserted in the center comes out clean.

  5. Season the salad and serve the quiche warm, cut into slices.

    Let it rest for five minutes, it will slice more neatly.

Our tips to get it right

  • Pick a zucchini that isn't too large or seedy, the flesh will be firmer and release less water as it bakes.
  • If the top browns too fast in the oven, cover the quiche with foil for the last ten minutes.
  • A deep dish gives you a thicker, moister quiche than a wide, shallow one.
  • Check doneness in the center, not just the edges, by poking it with the tip of a knife.

The variations

  • Swap the shredded cheese for crumbled fresh goat cheese for a sharper taste and creamier texture.
  • Add pan fried bacon bits along with the onion for a heartier, non vegetarian version.
  • To save time, skip the salting step and just squeeze the grated zucchini directly in a clean kitchen towel.

What to serve it with

  • Crisp green salad
  • Fresh summer tomatoes
  • Chilled soup as a starter

Storage

The quiche keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once baked and sliced, just reheat it in the oven or microwave. Warm it gently so it doesn't dry out.

Questions about this dish

Can you use heavy cream instead of light cream?

Yes, that works fine, the texture will just be a bit richer. You can also use thick plain yogurt for a lighter version.

Do you really need to salt the zucchini first?

Yes, this step keeps the quiche from turning watery. Without it, the zucchini releases its liquid during baking and the filling stays runny.

Can you make this quiche ahead of time?

You can mix the filling the day before and keep it in a sealed container in the fridge. Pour it into the dish right before baking.

How do you get kids to eat zucchini if they don't like it?

Grated and mixed into the egg filling, zucchini loses its usual texture and tends to go down easier. You can also grate it finer so it's less noticeable.

How long does it take to make a crustless zucchini quiche with a green salad?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a crustless zucchini quiche with a green salad?

About 380 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a crustless zucchini quiche with a green salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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