Crustless Zucchini Quiche
By Carine Claudepierre
Published on 07/28/2016 - Last updated on 02/08/2023
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This Crustless Zucchini Quiche recipe is the most convenient keto breakfast on the go, baked in jumbo muffin tins!
You will love the combo of egg, zucchini, pesto, and Parmesan. Bonus, this single-serve crustless quiche freeze really well too to meal prep your next keto breakfast.
What’s A Crustless Zucchini Quiche?
A Crustless Zucchini Quiche is a quiche with no crust! They are the perfect keto quiches since they don’t have the carb from the wheat crust.
Although there are a few ways to bake a crustless zucchini quiche, it can be baked in a large 9-inch quiche pan or in muffin trays for a single-serve breakfast.
Why You’ll Love This Recipe
This crustless zucchini quiche recipe is amazingly tasty but it’s also:
- Gluten-Free
- Low-Carb
- Keto-Friendly
- Vegetarian
- Dairy-Free Option
- Paleo
- Ready In 30 Minutes
How To Make Crustless Zucchini Quiche
This is a muffin tray recipe which means that each crustless quiche is baked in a jumbo 8-hole muffin tray.
You only need a handful of healthy, wholesome ingredients to make it.
Key Ingredients
- Zucchini – Zucchinis are keto-friendly vegetables. They need to be cut or shaved in thin ribbons to make it easy to shape the quiches. And more zucchinis will be used to make a low-carb pesto mixture.
- Onion – for the pesto mixture. I prefer to use yellow onions, but you can use red onions if you prefer.
- Pesto – you can either buy it ready-made or make your own low-carb pesto. All you need is olive oil, fresh basil, Parmesan cheese, lemon zest, and pine nuts. Ground the lot to make keto pesto.
- Eggs – pick large, free-range eggs. Eggs are keto-friendly ingredients.
- Almond Milk – prefer unsweetened, unflavored almond milk. You can replace almond milk with any other dairy-free milk such as oat milk, or coconut milk.
- Parmesan – Parmesan is one of the keto-friendly cheeses.
Instructions
It is a very convenient recipe to create a single-serve keto breakfast with the same carbs per serving.
First, you need to prepare the zucchini, peeling then lengthwise with a vegetable peeler, and create a ribbon.
The zucchini ribbons act as the crust. It is the trick to making a single-serve crustless quiche that holds in one hand.
Below, you can see how to arrange the zucchini ribbons in the muffin holes to ensure they are fully covered.
Next, prepare the filling by cooking some grated zucchini along with the pesto. You can also make my Spinach Pesto.
Finally, combine the cooked zucchini with egg almond milk batter and filled each hole with the filling.
Storage Instructions
It is better to serve these crustless zucchini quiche hot. However, you can also store leftovers in the fridge for up to 3 days or freeze them in an airtight container.
To rewarm your crustless zucchini quiche, you can:
- Pop them in the microwave for 1 minute – not the best as the egg texture gets a bit chewy, but if you are at work, it is a way to do it!
- Bake them at 250°F (120°C) for 10-12 minutes until warm in the center.
More Keto Zucchini Recipes
Zucchini is an amazing keto vegetable, low in carb and tasty! if you love zucchinis, try some of my other keto zucchini recipes below
Have you make these Crustless Zucchini Quiches? Share your picture with me on Instagram.
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Crustless Zucchini Quiche with Pesto and Parmesan
Ingredients
Pesto Zucchini mixture
- 2 tablespoons Extra Virgin Olive Oil
- 1 Onion finely chopped
- 3 cups Grated Zucchini ends trimmed – about 4 medium size zucchini
- 2 tablespoons Pesto
Quiche Egg and Cheese Pesto Filling
- 6 large Eggs at room temperature
- 2 cups Unsweetened Almond Milk at room temperature
- 2 cups Shredded Parmesan optional
- 3 tablespoons Pesto
- 1 ½ tablespoon Oregano
- ¼ teaspoon Salt
For the muffin tins preparation
- 1 Zucchini peeled into ribbons
- 1 teaspoon Coconut Oil or vegetable oil of your choice (to grease the muffin tins)
Instructions
- Preheat the oven to 400°F (200°C).
For the muffin tins preparation
- With a vegetable peeler, peel one zucchini into thin ribbons. Make sure you trimmed the ends of the zucchini first. Don't peel the other zucchinis.
- Grease a 6-hole jumbo muffin tray with a bit of coconut oil and arrange the thin zucchini ribbons all around the muffin tin, including the bottom, to create a crust-like style. Repeat for each muffin hole until the tray is full. Set aside.
Pesto Zucchini Mixture
- Grate fresh zucchinis into 3 cups of grated zucchini. I used a manual grater but you can use a food processor with the right attachment.
- Squeeze out the excess water with your hand and discard the zucchini water or reuse it in another recipe.
- In a saucepan warm olive oil and add chopped brown onion and grated zucchini. Fry under medium heat until fragrant and no more liquid appears in the pan. It should not take more than 5 minutes. Stir in 2 tablespoons of pesto into the cooked zucchini.
- Cool down for 15 minutes in a bowl before using.
Quiche Egg and Cheese Pesto Filling
- Meanwhile, in a large mixing bowl, whisk the eggs, milk, oregano, pesto, and grated Parmesan. Adjust salt and pepper to your taste.
- Combine the cooked pesto zucchini mixture into the egg mixture and use the mixture to fill each prepared muffin tin. I used about a cup per muffin case. It depends on the size of muffin tins you use, of course. Mine are jumbo size.
- Bake for 35-45 minutes or until a pick inserted in the middle comes out clean.
- Carefully remove from the muffin tray. Place a cookie rack on top of the muffin tray and flip it over. All the crustless quiche will come out together and it should not break using this technique.
- Eat hot or cold.
- Store in the fridge for up to 3 days, on a plate covered with foil to prevent the quiche from drying out.
Notes
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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This looks fantastic!! Going to make it asap! Thanks!😊
Hi do you have a keto pesto
No I don’t but all pesto at the store are keto approved, it contains only basil leaves, pine nuts, salt, garlic and parmesan. Enjoy the recipe, XOXO Carine
You might want to add under the “For the muffin tins preparation” section that you used a LARGE size muffin tin. Using regular size muffin tins changes the yield. I also chose to swap a cup of Parmesan cheese with sharp cheddar cheese and added chopped bacon to the egg mixture. Tastes Great!
Do you know how many regular size quiches I could make with a full recipe of the filling? Thank you.
I would say it makes one 10 inches (26cm) quiche. I am not too sure as I always make mine in my muffin tins for on the go breakfast. Enjoy the recipes on the blog! XOXO Carine.
Amazing! I also tried them with feta cheese and they were excellent! Do you have the nutrition facts for these?
Great! thanks for sharing your positive experience with this recipe. I just updated the recipe with the nutrition facts 🙂 Enjoy the blog. xoxo Carine.
Are you able to grow zucchini where you are? I’m a terrible gardener–the only thing I have ever been able to grow is zucchini. It grows despite my terrible gardening skills. Just a thought from an old lady.
I am a terrible gardener too. I tried cherry tomatoes, capsicum and lemon and I never get anything great. I should try zucchini for my next attempt if you say it is easy to grow 🙂 It is so expensive in NZ during winter but still one of my fav veggie!