Zucchini feta crustless quiche

Zucchini feta crustless quiche

This easy zucchini and feta crustless quiche is a delicious vegetarian recipe for any time of the day and perfect with a side salad as a light meal.
Course Breakfast, Brunch, Lunch
Cuisine American
Keyword Crustless quiche, Quiche, vegetarian recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 172kcal
Author Alida Ryder


  • 4 large (approx 350g) zucchini grated
  • 1 cup grated cheddar cheese
  • ¾ cup crumbled feta cheese
  • 10 extra-large eggs
  • cups (375g) creamed cottage cheese
  • 2 tbsp flour (optional)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme leaves


  • Pre-heat the oven to 180ºC/350ºF.
  • Salt the zucchini with a pinch of salt and allow to drain in a colander for 10 minutes. Squeeze out any excess liquid.  
  • Mix together the eggs, cottage cheese, flour, salt, pepper and thyme until smooth.
  • Place the drained and squeezed zucchini, feta and cheddar in a greased pie dish/oven dish then pour over the custard mixture. 
  • Place in the oven and allow to bake for 20-25 minutes until the edges are set but the center still has a slight jiggle when moved. 
  • Remove from the oven and allow to cool before slicing and serving. 


Calories: 172kcal | Carbohydrates: 4g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 252mg | Sodium: 635mg | Potassium: 151mg | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 1.4mg