This crustless Keto Zucchini Quiche is a healthy and nourishing dish made with fresh zucchini, roasted peppers, fluffy eggs and feta cheese. Whip one up for a delicious breakfast, brunch, or brinner! It’s gluten-free, low-carb, vegetarian, and also sugar-free.
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.
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.
For those who wish to keep their masculinity intact, there isn’t a crust for this quiche! Without a crust, it’s perfectly acceptable to call this delicious quiche a crustless zucchini pie instead. You’re welcome.
Ingredients and Substitutions
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- 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.
- Cheese – You’ll need two types of cheese, Parmesan and feta. Swap them out for your favorite variety of if you would like to.
How to Make Keto Zucchini Quiche
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!
Make ahead tip! This quiche can be made ahead or frozen. Freeze uncooked filling in a ziplock bag, then once ready to cook, thaw the filling in the fridge, add to a prepared pie pan and cook according to directions.
If you want to freeze cooked leftovers, make sure you first wrap it tightly with plastic wrap and/or foil ensuring there is no air inside the wrap. Freezer for up to 3 months.
Serving Suggestions
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 fresh berry salad.
- LUNCH: You can rarely go wrong with a beautiful, fresh side salad. 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.
Mediterranean Keto Quiche (Crustless Zucchini Pie)
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
Storage – Freeze cooked leftovers, make sure you first wrap it tightly with plastic wrap and/or foil ensuring there is no air inside the wrap. Freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: oven
- Cuisine: Mediterranean American
Nutrition
- Serving Size: 1 slice
- 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: 17.3 mg
Absolutely loved this! More ingredients than I usually like to deal with but sooo worth it.
Hi Cindi! Thank you so much for your kind words and thoughtful feedback—it’s greatly appreciated! I’d love to know which ingredients felt like too much or added extra work for you. Your insights are super helpful, and if there’s a way to simplify the recipe to make it easier, I’d be more than happy to do that.
It wasn’t that it felt like to many ingredients. I just generally like to use recipes with around 5 or so ingredients. Mostly for time spent in the kitchen and space allowed to store everything. However that being said, flavors are developed much more fully when there are more included in each recipe. This one was a lovely example of that! This one has prompted me to break out of my usual mold more often. I wouldn’t change a thing.
Another great recipe! I doubled it up and added extra zucchini from my garden and cheese, and it turned out great! I enjoyed it on its own, other family members added sour cream and salsa for topping. Thanks!
Thank you friend! I love the salsa addition! What wine did you serve? 😉
Excelentes recetas, me gustaría recibir más menús.
Made this tonight for dinner. Oh my gosh so delicious!!!
I’m glad to hear that! Thanks, Staci!
Hello lindsay! you are number 1 about cooking, thank you sharing for this great recipe
You’re welcome!
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!