A deliciously savory, tender crustless quiche packed with zucchini, juicy cherry tomatoes, herbs, and plenty of cheese. It’s easy to prepare and perfect for breakfast, brunch, lunch, or dinner.

 Ingredients

For the Quiche

• 2 medium zucchini, grated or thinly sliced
• 1 cup (150 g) cherry tomatoes, halved
• 4 large eggs
• ½ cup (120 ml) milk or half-and-half
• ½ cup (60 g) shredded mozzarella cheese
• ½ cup (75 g) crumbled feta cheese
• ¼ cup (25 g) grated Parmesan cheese
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh basil or parsley, chopped
• Optional: ¼ tsp red pepper flakes

 Instructions

1. Prepare the zucchini

Grate the zucchini and place it in a bowl. Sprinkle with a small pinch of salt and let it sit for 10 minutes.

Squeeze the zucchini firmly with clean hands or place it in a clean kitchen towel and squeeze out as much excess liquid as possible.

This step is important because zucchini contains lots of water and can make the quiche soggy.

2. Prepare the tomatoes

Cut the cherry tomatoes in half.

If they are particularly juicy, gently pat them with paper towels to remove some excess moisture.

3. Preheat the oven

Preheat your oven to 375°F (190°C).

Grease a 9-inch (23 cm) pie dish or similar baking dish with olive oil or nonstick spray.

4. Sauté the onion and zucchini

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the diced onion and cook for 3–4 minutes until softened.

Add the squeezed zucchini and minced garlic. Cook for another 3–5 minutes, stirring occasionally, until some of the moisture has cooked away.

Remove from the heat and allow it to cool slightly.

5. Make the egg mixture

In a large bowl, whisk together:

• Eggs
• Milk
• Oregano
• Basil
• Paprika
• Salt
• Black pepper
• Red pepper flakes, if using

Whisk until well combined.

6. Add the cheese and vegetables

Stir the mozzarella, feta, Parmesan, sautéed zucchini mixture, and fresh herbs into the egg mixture.

Gently fold in about ¾ of the cherry tomatoes, reserving the rest for the top.

7. Fill the baking dish

Pour the mixture into the prepared pie dish.

Spread it evenly and arrange the remaining tomato halves over the top.

Sprinkle with a little extra Parmesan or feta if desired.

8. Bake

Place in the preheated oven and bake for approximately 35–45 minutes.

The quiche is ready when:

• The center is set.
• The edges are lightly golden.
• The top is nicely browned.
• A knife inserted near the center comes out mostly clean.

9. Rest before serving

Remove from the oven and allow the quiche to rest for 10–15 minutes.

Garnish with fresh basil or parsley, then slice and serve.

 Recipe Information

Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: About 1 hour 10 minutes
Servings: 6

Mediterranean Add-Ins

For even more Mediterranean flavor, try adding:

•  ¼ cup sliced Kalamata olives
•  Roasted red peppers
• 1 cup cooked spinach, squeezed dry
•  Sautéed mushrooms
• Extra red onion
•  Fresh oregano
•  A little lemon zest

 Tips for the Best Crustless Quiche

Don’t skip squeezing the zucchini. This is the most important step for preventing excess moisture.

Don’t overbake. The quiche should be just set in the center. Overbaking can make the eggs rubbery.

Let it rest. Resting for 10–15 minutes helps it firm up and makes slicing easier.

Use flavorful cheese. Feta and Parmesan give the quiche a wonderful savory Mediterranean flavor.

 Storage

Store leftover quiche in an airtight container in the refrigerator for 3–4 days.

To reheat, warm individual slices in the microwave or place the whole quiche in a 325°F (165°C) oven until heated through.

Can it be frozen?

Yes. Allow it to cool completely, slice into portions, wrap well, and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating.

 Frequently Asked Questions

Can I make this without a crust?

Yes! That’s what makes this recipe a crustless quiche. The eggs and cheese create a delicious set filling without pastry.

Why is my zucchini quiche watery?

Usually because the zucchini or tomatoes released too much moisture. Squeeze grated zucchini thoroughly and pat juicy tomatoes dry before adding them.

Can I use sliced zucchini instead of grated?

Yes. Thinly sliced zucchini works very well. Sauté it first until slightly tender.

Can I use regular tomatoes?

Absolutely. Dice them into small pieces and remove some of the excess seeds and liquid before adding.

Can I use only feta cheese?

Yes. You can replace some or all of the mozzarella with feta, although the texture will be a little different.

Can I make it vegetarian?

Yes. This recipe is naturally vegetarian.

Can I add spinach?

Yes. Add about 1 cup cooked spinach, making sure to squeeze out excess water first.

Can I prepare it the night before?

Yes. Bake it, cool it, cover it, and refrigerate. Reheat gently before serving.

How do I know when it’s done?

The center should look set rather than liquid, and the top should be lightly golden. A knife inserted near the center should come out mostly clean.

Can I serve it cold?

Yes! It’s delicious warm, at room temperature, or chilled.

Serving Ideas

Serve a slice with:

• Greek salad
• Fresh fruit
• Roasted potatoes
• Green salad
• Crusty bread
• Olives and cucumber

Quick Recipe

Squeeze zucchini → sauté zucchini & onion → whisk eggs and milk → add cheese, tomatoes & herbs → pour into dish → bake at 375°F/190°C for 35–45 minutes → rest 10 minutes → slice and enjoy! 🍅🥒🧀