This keto quiche is a healthy and nourishing crustless zucchini pie, with roasted peppers, fluffy eggs and feta cheese. Make this recipe for a delicious breakfast, brunch, or breakfast for dinner! It’s gluten free, low carb, vegetarian, and also sugar free.
REAL MEN DON’T EAT QUICHE… do they?
Back in 1982, a book titled, Real Men Don’t Eat Quiche was published. Dripping with the author’s satire, the book discusses stereotypes of masculinity.
Apparently,”real” mean feel less masculine while eating flaky pie crust with a delicate, fluffy baked egg custard. Well, at least that’s what my dad always joked about.
Seems rather silly because there are usually no complaints about flaky pastry crust when pear and apple slices or chocolate are baked into it. Haha.
Anyhow, for those who wish to keep their masculinity intact, it is not necessary to eat quiche. I have another option for you.
To keep it low carb and keto-friendly, there isn’t a crust for this quiche!
Without a crust, it’s perfectly acceptable to call this delicious Mediterranean keto quiche a crustless zucchini pie instead. You’re welcome.
And if you are still hesitant, that’s okay too. This just means there will be more for the rest of us to enjoy. 😉
Keto quiche (crustless zucchini pie) recipe
The recipe is really easy to make, especially because you don’t have to spend extra time making a crust. Plus, it has plenty of healthy nutrients and delicious Mediterranean flavors.
Just whisk together some protein-rich eggs and a bit of non-dairy milk. Pour the egg mixture over sauteed veggies and cheese, then bake. It’s that simple!
INGREDIENTS / SUBSTITUTIONS
Note: This is not a complete ingredient list. See the recipe card at the bottom of the post for a list of everything you’ll need.
- Coconut milk – To create fluffy egg custard, you need to combine eggs with a high fat content milk (or non-dairy) product. If you need a substitute for coconut milk and you can handle dairy products, you can use half & half or whole milk. Otherwise, any non-dairy nut milk will be fine.
- Tapioca starch – This starch acts as a thickener for the eggs, creating stability in the custard. Good substitutes are non-GMO cornstarch or arrowroot flour. NOTE – I found cornstarch creates the best texture for the bottom of the pie/quiche. But if cornstarch isn’t your thing, no prob!
- Vegetables – It’s very easy to customize the flavor of the keto quiche. To give the pie Greek flavor, I use red onion, garlic, zucchini, and roasted red bell peppers. Feel free to swap out the zucchini for yellow squash, and/or use other low carb veggies of your choice.
It’s easy to make roasted red peppers, in fact, I love roasting all kinds of peppers! Hence this roasted jalapeno dip and poblano pesto! That being said, roasted bell peppers from a jar works too. Just be sure to use paper towel to remove excess moisture from the peppers. Otherwise, your quiche may become runny.
- Cheese – You’ll need two types of cheese, Parmesan and feta. Swap them out for your favorite variety of if you would like to.
Watch this quick RECIPE VIDEO to see how easy the zucchini pie is to make!
Serving suggestions for crustless zucchini pie
Another thing that I really like about this dish is how well it pairs with practically any side dish.
- BREAKFAST: If you’ll be serving this as a breakfast or brunch quiche, tasty side dishes include warm sweet potato hash and melon mango avocado salad.
- LUNCH: You can rarely go wrong with a salad of healthy greens. Keep the dressing light so it doesn’t overpower the flavors of the meal.
- DINNER: Because the meal is so light, you might want to add something hearty to serve with it. Oven Roasted Potatoes with Leeks are a great option.
MAKE AHEAD TIP! Yes, this dish can be made ahead or frozen. Once cooked and cooled, this quiche is freezer friendly. I’ve saved several slices. 🙂Print
Mediterranean Keto Quiche (Crustless Zucchini Pie)
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
This keto quiche recipe makes a nourishing crustless zucchini pie that’s packed with protein-rich eggs, sweet red bell peppers, and crumbly feta cheese. Full of healthy nutrients and delicious Mediterranean flavors.
- 1 teaspoon olive oil or butter
- ½ cup red onion, chopped
- 2 teaspoons (1 large clove) garlic, minced
- ⅔ to ¾ cup unsweetened almond or coconut milk
- 4 eggs
- 2 Tablespoons grated Parmesan cheese + extra for topping
- 3 Tablespoons coconut flour, sifted
- 3 Tablespoons tapioca starch or non-GMO cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt or fine sea salt
- 1 teaspoon smoked paprika
- 1 cup chopped/sliced zucchini, divided
- ½ to ⅔ cup crumbled feta cheese, divided
- 1 red bell pepper, roasted and diced (fresh and roasted in oven or roasted red bell peppers from a jar both work)
- Fresh basil for garnish.
- Optional black pepper, for seasoning
- Grease or line a 9-inch pie or cake pan with parchment paper.
- Coat small skillet with 1 teaspoon butter or oil. Add onion and garlic to the pan and cook over medium to medium high for 5 minutes (or until fragrant). Set aside.
- To a large mixing bowl or bowl of stand mixer, add milk, eggs, and Parmesan cheese. Whisk/blend until smooth.
- In a separate bowl, sift the coconut flour, then add tapioca flour, spices, salt, baking powder. Mix together.
- Mix the dry ingredients with the blended egg/milk batter. Whisk together until smooth.
- Layer your onion and garlic at the bottom of the pie pan.
- Layer ⅔ cup zucchini on top, roasted pepper slices, and ⅓ cup feta crumbles.
- Evenly pour the egg/flour mixture into your prepared pie or cake pan. Add remaining zucchini slices and cheese on top (Parmesan and/or feta)
- Bake at 400F for 35 -45 minutes. Check at 25 minutes for doneness. The edges will be crispy brown and a knife or toothpick inserted into the center of the quiche will come out clean. Check the middle to make sure it’s no longer soft.
- When the crustless quiche is finished cooking, remove it from the oven and garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: oven
- Cuisine: Greek
- Serving Size:
- Calories: 120
- Sugar: 2 g
- Sodium: 275.1 mg
- Fat: 6.8 g
- Saturated Fat: 3.1 g
- Carbohydrates: 8.3 g
- Fiber: 1.7 g
- Protein: 6.7 g
- Cholesterol: 117.3 mg
Keywords: keto quiche, crustless zucchini pie, savory pie
Alright, it’s time to QUICHE you goodbye 😘. Let me know if you try this dish. It’s perfect to use up that end of summer produce, just sayin.
really helpfull article is been provided.
Excelentes recetas, me gustaría recibir más menús.
Made this tonight for dinner. Oh my gosh so delicious!!!
I’m so glad you enjoyed it! Thanks for feedback Staci
I’m glad to hear that! Thanks, Staci!
Hello lindsay! you are number 1 about cooking, thank you sharing for this great recipe
Hi, Lindsay Cotter
I can’t wait to make this!! So perfect with Crustless Zucchini Pie!! I am gonna make this recipe this weekend. Thanks for sharing.
You’re welcome! Enjoy!
another creative set of swaps that make this work! I don’t even miss the traditional quiche crust anymore (most of the time) it tastes too rich, thank you!
Oh yes! Totally agree with you there Sabrina!