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Easy Crustless Zucchini Quiche

Easy Crustless Zucchini Quiche

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Sandy LV

You can substitute any shredded cheese to your liking. For a heartier quiche, substitute one cup of the zucchini for one cup of shredded potato (squeeze out excess water.)

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch pie plate with cooking spray and coat with bread crumbs.
  2. Mix eggs, zucchini, biscuit mix, onion, Cheddar cheese, vegetable oil, parsley, Parmesan cheese, garlic, oregano, salt, and black pepper in a large bowl until well blended. Pour mixture into prepared baking dish.
  3. Bake in preheated oven until golden brown and eggs are set, 45 minutes to 1 hour. Allow quiche to cool for 10 minutes before serving.
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Reviews

lori+5
17
7/23/2012

This recipe was easy, and very tasty. Loved the texture. I put it in an 11 x 7 pan and it took about 40 minutes and it was well browned and puffy. The only thing I changed was that I put pre-cooked bacon pieces on the top before baking.

Santokh Rinpoche
2
8/2/2014

My family has enjoyed this recipe dozens of times.We vary the cheese type and vegetables based on what is on hand

Ellen Ann Whiteside O'Farrell
2
7/16/2014

years ago I made same quiche. don't use the breadcrumbs and used Lucatel Cheese it was always great. Now since I live in Ohio and have trouble finding Lucatel I use grated Romano instead and it is just as tasty. I love it with fresh tomatoes from the garden and corn on the cob. I also don't shred the zucchini I slice thin or chop. Very nice taste