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Easy Crustless Zucchini Quiche with Fresh Feta & Herbs

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This easy crustless zucchini quiche is a quick, no-fuss dish that’s perfect for using up summer squash. With salty feta, fresh herbs, and a tender custard, it’s a crowd-pleaser for brunch, dinner, or any occasion.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total), grated
  • 6 large eggs, room temperature
  • 4 ounces feta cheese (about 1 cup crumbled)
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 small shallot (or 1/4 cup finely diced yellow onion)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (plus more for salting zucchini)
  • 1/4 teaspoon black pepper
  • Optional: pinch red pepper flakes, 1/4 cup grated Parmesan, handful fresh spinach

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil or butter.
  2. Grate the zucchini on the large holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes.
  3. Transfer the grated zucchini to a clean kitchen towel. Gather the corners and twist tightly over the sink to squeeze out as much water as possible.
  4. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced shallot and cook for 2-3 minutes until soft and translucent. If using spinach, add it now and cook until wilted. Set aside to cool slightly.
  5. In a large bowl, whisk the eggs until smooth and slightly frothy. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the chopped fresh herbs. Whisk again to combine.
  6. Add the squeezed zucchini, sautéed shallot, and crumbled feta to the egg mixture. Fold gently with a spatula until evenly distributed.
  7. Pour the mixture into the prepared pie dish and spread evenly. Optionally, sprinkle extra feta or fresh herbs on top.
  8. Bake for 30-35 minutes, until the center is set and no longer jiggly, and the top is golden brown. A knife inserted in the center should come out clean. If the top browns too quickly, tent with foil for the last 10 minutes.
  9. Let the quiche rest in the pan for at least 10 minutes before slicing. Serve warm, at room temperature, or cold.

Notes

Salting and squeezing the zucchini is crucial to prevent a watery quiche. Room temperature eggs blend more smoothly. Let the quiche rest before slicing for cleaner pieces. Leftovers keep in the fridge for up to 4 days and can be reheated in a 350°F oven for 10 minutes.

Nutrition

Keywords: crustless zucchini quiche, easy zucchini quiche, feta quiche, summer squash recipe, gluten-free quiche, vegetarian quiche

Find it online: https://yumbelle.com/easy-crustless-zucchini-quiche-with-fresh-feta-and-herbs/