Zucchini feta crustless quiche

 In Breakfast, Eggs, Gluten Free, Lunch, Recipes, Vegetarian

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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.

Zucchini feta crustless quiche

Quiche is always a good idea as a make-ahead breakfast/brunch or light lunch. This crustless quiche takes away all the faff that comes along with working with pastry. Plus it gives you all the delicious, cheesiness that a quiche delivers.

I love making crustless quiches for easy lunches and it’s perfect served with a side salad for a quick and light dinner. This zucchini and feta quiche will be perfection at Easter brunch. As a bonus, it can be made a few hours in advance to make time and space for any other recipes you might need to prep. Easy, cheesy deliciousness. Yes please!

Zucchini feta crustless quiche

How to make crustless quiche

Combine eggs, cottage cheese and a tablespoon of flour (optional) with salt, pepper and thyme and mix well. Place the drained zucchini, cheddar and feta into a pie dish and pour over the egg mixture. Allow to bake until golden and puffed then remove from the oven and allow to cool to room temperature before serving.

Is a frittata the same as a crustless quiche?

Though both are very similar, this crustless quiche is a much richer recipe with creamed/smooth cottage cheese and flour worked into the mixture. This is to add creaminess and also more stability to the egg base. The flour is optional and can be left out or replaced if you want a low carb/gluten free version.

Zucchini feta crustless quiche

Zucchini feta crustless quiche
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3.84 from 6 votes

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

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 252mg | Sodium: 635mg | Potassium: 151mg | Sugar: 1g | Vitamin A: 8.3% | Vitamin C: 0.2% | Calcium: 16.9% | Iron: 7.7%

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Showing 4 comments
  • Gabi
    Reply

    Made this for brunch. Very easy, super tasty. Added extra grated cheddar and a handful of chopped chives. Delicious!

  • Charlotte
    Reply

    It seems this is great for a brunch potluck on a Sunday morning after church, except that it’d be hard to serve it hot. How does it taste if served cold the next day? Or can it be reheated and how? The reheating wouldn’t be easy to time right either, I fear. Ideas?

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