Name: Crustless Zucchini and Tomato Cheese Quiche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium tomato, sliced into thin rounds; 1 large zucchini, sliced into rounds; 3 shallots, sliced into rounds; Extra virgin olive oil (about 2 tablespoons for sautéing, plus extra for greasing); 1 teaspoon sweet Spanish paprika, divided; Kosher salt; Black pepper; 1/2 cup shredded mozzarella; 2 tablespoons grated Parmesan; 3 large eggs, beaten; 2/3 cup milk; 1/4 teaspoon baking powder; 1/2 cup white whole wheat flour or all-purpose flour, sifted; 1/4 cup packed chopped parsley

Jump to Recipe· 4.3 from 3 reviews

If you are searching for a delightful way to enjoy garden-fresh vegetables that feels both wholesome and indulgent, this Crustless Zucchini and Tomato Cheese Quiche Recipe is the answer. It perfectly balances tender zucchini and sweet tomatoes with a blend of creamy cheeses, all wrapped up in a light, fluffy egg base without the fuss of a crust. This dish is a vibrant celebration of simple, fresh ingredients coming together to create a satisfying meal suitable for brunch, lunch, or a light dinner.

Ingredients You’ll Need

The image shows a wooden surface with many cooking ingredients neatly arranged. There are three brown eggs near the center above some red shallots. To the right, there is a long, dark green zucchini and a fresh green parsley sprig. In the middle, a small glass bowl holds bright red paprika powder. Nearby, a red tomato sits on the wood. At the top right, a small white cup with yellow oil rests on a blue napkin. On the left side, there is a white small bowl with shredded cheese, a glass jug with milk, a metal tablespoon with flour, a small glass bowl with white powder, and a small white bowl with shredded cheese again. At the top right corner, a tiny white bowl has black pepper and salt. The whole setup is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering straightforward but flavorful ingredients is key to crafting this Crustless Zucchini and Tomato Cheese Quiche Recipe. Each component plays an essential role, whether it’s lending moisture, color, or that irresistible cheesy richness, making the assembly as rewarding as the final taste.

1 medium tomato, sliced into thin rounds: Use ripe, firm tomatoes for the best flavor and to avoid excess moisture.
Extra virgin olive oil: Adds a fruity, rich touch to soften vegetables before baking.
1 large zucchini, sliced into rounds: The star vegetable providing a tender, slightly sweet texture.
3 shallots, sliced into rounds: Mild onion flavor that caramelizes beautifully.
1 teaspoon sweet Spanish paprika (divided): Gives warmth and a subtle smoky aroma.
Kosher salt: Enhances natural flavors without overpowering.
Black pepper: Freshly ground for a gentle spice kick.
1/2 cup shredded mozzarella: Melts into ooey-gooey layers of cheesy goodness.
2 tablespoons grated Parmesan: Adds a sharp, nutty flavor that complements mozzarella.
3 large eggs, beaten: Acts as the fluffy, savory binder of the dish.
2/3 cup milk: Makes the quiche base creamy while keeping it light.
1/4 teaspoon baking powder: Helps the quiche puff up softly during baking.
1/2 cup white whole wheat or all-purpose flour, sifted: Provides structure without heaviness.
Packed 1/4 cup chopped parsley: Adds fresh herbal brightness to finish the dish.

How to Make Crustless Zucchini and Tomato Cheese Quiche Recipe

Step 1: Prepare the Oven and Pie Dish

Start by preheating your oven to 350°F and lightly oil a 9-inch pie dish. This sets the stage so your quiche will slide out easily and bake evenly.

Step 2: Remove Excess Water from Tomatoes

Since tomatoes tend to release moisture, arrange the sliced rounds on a paper towel and sprinkle them with salt. Let them rest for a few minutes before patting dry. This step ensures your quiche won’t turn soggy and keeps every bite perfectly balanced.

Step 3: Sauté the Vegetables

Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering — just before it smokes. Add zucchini and shallots, season with half the paprika, salt, and pepper. Toss regularly, increasing the heat slightly to develop a tender, golden brown finish. This step softens the vegetables and brings out their natural sweetness, which forms a wonderful foundation for the quiche.

Step 4: Form the Vegetable “Crust”

Transfer the sautéed zucchini and shallots to the prepared pie dish, pressing them down gently to create an even layer along the bottom. Lay the tomato slices in a neat single layer on top, then sprinkle the shredded mozzarella and Parmesan evenly over the tomatoes. This layering creates a savory, colorful texture that makes every forkful special.

Step 5: Mix and Add the Quiche Filling

In a mixing bowl, whisk together the beaten eggs, milk, the remaining paprika, baking powder, sifted flour, and chopped parsley until smooth. Pour this mixture evenly over the cheese and vegetable layers in the pie dish, allowing it to fill the gaps and hold everything together once baked.

Step 6: Bake and Rest

Bake the quiche in your preheated oven until the filling is set and slightly puffed—about 30 minutes. Once out of the oven, give it 5 to 7 minutes to settle. The quiche will deflate slightly as it cools which is totally normal and adds to its creamy, tender texture.

How to Serve Crustless Zucchini and Tomato Cheese Quiche Recipe

A single slice of layered egg dish sits on a round white plate with a thin brown rim. The slice shows three main layers: the bottom layer is thick and light yellow with visible pieces of green zucchini, the middle layer is a lighter yellow with small red bell pepper chunks, and the top layer is golden with melted cheese sprinkled with finely chopped green herbs. The texture looks soft and fluffy. A silver fork rests on the plate to the right of the slice. The background surface is white marble with a wooden table partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped herbs like basil, parsley, or chives add a vibrant pop of color and fresh aroma, perfectly complementing the warm, cheesy quiche. A light drizzle of high-quality olive oil or a sprinkle of flaky sea salt can elevate each bite with subtle elegance.

Side Dishes

Pairing this quiche with a crisp green salad tossed in lemon vinaigrette or a simple arugula salad with shaved Parmesan makes the meal feel complete without weighing it down. For heartier options, roasted potatoes or lightly steamed asparagus create wonderful seasonal contrasts.

Creative Ways to Present

This Crustless Zucchini and Tomato Cheese Quiche Recipe shines served as individual mini quiches baked in muffin tins for brunch or parties. Alternatively, slice and serve it warm alongside grilled bread or incorporate it in a colorful brunch buffet with fresh fruit and pastries for an inviting spread.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover quiche tightly with plastic wrap or foil and refrigerate for up to 3 days. The flavors meld beautifully while chilling, making it even tastier the next day.

Freezing

For longer storage, this quiche freezes well. Wrap the whole quiche or individual slices well in plastic wrap and then foil, keeping air out to prevent freezer burn. It can be frozen for up to 2 months without losing flavor or texture.

Reheating

Reheat refrigerated or thawed slices in a preheated 325°F oven for about 15 minutes until warmed through. Avoid microwaving as it can make the quiche slightly soggy—oven reheating keeps the edges crisp and the center creamy.

FAQs

Can I use regular tomatoes instead of slicing them thin?

For this recipe, thinly sliced tomatoes work best as they release less moisture and layer nicely over the vegetables. Thick chunks might introduce too much moisture and affect the quiche’s texture.

Is it necessary to saute the zucchini and shallots first?

Yes, sautéing softens the vegetables and develops their natural sweetness. Skipping this step would result in a raw, watery filling that won’t set properly or taste as rich.

What kind of cheese can I substitute for mozzarella?

Gruyère, fontina, or even a mild cheddar can be delicious alternatives. Just be mindful of their melting properties and flavor intensity to keep a balanced taste.

Can I make this quiche gluten-free?

Definitely! Replace the flour with a gluten-free all-purpose blend or almond flour. The baking powder provides lift, so choose a gluten-free brand to maintain that light texture.

Is this recipe suitable for meal prep or packed lunches?

Absolutely. It is satisfying cold or at room temperature and travels well, making it perfect for lunchboxes or picnics.

Final Thoughts

This Crustless Zucchini and Tomato Cheese Quiche Recipe is one of those meals that feels like a warm hug on a plate—simple, fresh, and utterly comforting. Once you try it, you’ll understand why it becomes a favorite for brunches, family dinners, or anytime you want a home-cooked meal that’s both quick and impressive. Don’t hesitate; gather your ingredients and treat yourself to this wonderful dish soon!