ITALIAN CRUSTLESS ZUCCHINI QUICHE

A Light, Cheesy Italian-Style Zucchini Bake Made with Simple Ingredients

This Crustless Zucchini Quiche is one of those simple recipes that proves you don’t need a long list of ingredients to make something truly delicious.

Made with fresh zucchini, eggs, and plenty of grated cheese, it bakes into a soft, savory, golden dish that is perfect for lunch, dinner, brunch, or even served cold the next day.

There is no crust to prepare, which makes this recipe especially easy.

It is light enough for summer but comforting enough to enjoy all year round — exactly the kind of humble dish you might find on an Italian family table.

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Crustless_Zucchini_Quiche_Recipe

Cooking Times & Servings

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: Italian-inspired

Ingredients

• 4 medium zucchini
• 5 large eggs
• 1 cup grated Parmesan cheese or Pecorino Romano
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley, optional
• 1 tablespoon breadcrumbs, optional, for the baking dish

Instructions

1. Prepare the Zucchini

Wash and trim the zucchini.

Slice them into thin rounds or grate them using the large holes of a box grater.

If using grated zucchini, place them in a clean kitchen towel and gently squeeze out some of the excess moisture.

2. Cook the Zucchini

Heat the extra virgin olive oil in a large skillet over medium heat.

Add the zucchini and cook for about 7–10 minutes, stirring occasionally, until they soften and most of their moisture has evaporated.

Season lightly with salt and black pepper.

Remove from the heat and allow the zucchini to cool for a few minutes.

3. Prepare the Egg Mixture

In a large bowl, beat the eggs until well combined.

Add the grated Parmesan or Pecorino Romano and mix thoroughly.

Stir in the parsley, if using.

Add the cooked zucchini and gently mix until everything is evenly distributed.

Taste the mixture for seasoning, keeping in mind that the cheese is already salty.

4. Prepare the Baking Dish

Preheat the oven to 375°F (190°C).

Lightly grease a 9-inch round baking dish or pie dish with olive oil.

If desired, sprinkle the bottom and sides with a very thin layer of breadcrumbs. This helps create a slightly firmer golden exterior.

5. Bake

Pour the zucchini and egg mixture into the prepared baking dish.

Spread it evenly with a spoon.

Bake for 35–40 minutes, or until the center is set and the top is lightly golden.

For a deeper golden color, place it under the broiler for the final 1–2 minutes, watching carefully.

6. Rest and Serve

Remove the Crustless Zucchini Quiche from the oven and allow it to rest for about 10 minutes before slicing.

Serve warm, at room temperature, or cold.

Nonna’s Tips

• Remove excess moisture: Zucchini naturally contain a lot of water. Cooking them first helps prevent the quiche from becoming watery.
• Use good cheese: Parmesan gives a delicate flavor, while Pecorino Romano makes the quiche slightly stronger and more savory.
• Don’t overbake: Remove the quiche once the center is set so it stays tender and moist.
• Make it ahead: This dish tastes wonderful at room temperature and is perfect for preparing several hours in advance.

Variations

You can easily personalize this Crustless Zucchini Quiche by adding:

• Diced mozzarella or provolone
• Ricotta
• Fresh basil
• Chopped onion
• Scallions
• Cubed ham or pancetta
• A pinch of red pepper flakes

How to Serve Crustless Zucchini Quiche

Serve it with:

• A simple green salad
• Fresh tomatoes
• Crusty Italian bread
• Roasted vegetables
• A cold antipasto platter

It is also wonderful cut into small squares and served as an appetizer.

How to Store It

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can enjoy it cold or gently reheat individual slices in the oven or microwave.

Can You Freeze It?

Yes.

Allow the quiche to cool completely, slice it into individual portions, wrap well, and freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating.