Crustless Zucchini Tomato Quiche Recipe for a Light Summer Brunch

Name: Crustless Zucchini Tomato Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 medium tomato, sliced; 1 small onion, finely chopped; 1 tbsp olive oil; 1 medium zucchini, thinly sliced (about 2 cups); 4 large eggs; 1 cup milk, whole or 2%; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 tsp dried oregano, or Italian seasoning; salt, to taste; black pepper, to taste; fresh basil leaves, for garnish

By:

Brandi Oshea

Published:

September 20, 2026

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Crustless Zucchini Tomato Quiche

This crustless zucchini tomato quiche is a light, vegetable packed bake that comes together without any pastry at all. You get a soft, custardy center, sweet tomato slices on top, and a golden, cheesy finish, all from one pie dish and a single skillet.

It serves 6, takes about 10 minutes to prep, and bakes for 35 to 40 minutes at 375°F (190°C).

Because there is no crust, the quiche is naturally gluten free and vegetarian, which makes it an easy choice for brunch guests with different dietary needs. I keep this one on repeat because I can assemble it on a Saturday morning and still have slices left for Monday lunch.

Jump To

1. Crustless Zucchini Tomato Quiche
2. Introduction
3. Why You’ll Love This Recipe
4. Ingredients for Crustless Zucchini Tomato Quiche
5. Best Cheese for Crustless Zucchini Tomato Quiche
6. Kitchen Tools You’ll Need
7. How to Make Crustless Zucchini Tomato Quiche (Step by Step Guide)
8. Tips for Success
9. How to Store Crustless Zucchini Tomato Quiche
10. FAQs
11. Conclusion
12. Crustless Zucchini Tomato Quiche

Introduction

If you have ever pulled a quiche from the oven only to find a soggy bottom, this recipe solves that problem by removing the crust entirely. Instead of pastry, thinly sliced zucchini and onion are sautéed first, then layered in a greased 9 inch pie dish with tomato slices and a simple egg and cheese custard.

Here is what makes it so useful: no rolling, no chilling, and no blind baking. The custard is whisked in one bowl, poured over the vegetables, and baked until the center is set and the top turns lightly golden.

The dish fits weekend brunch, holiday mornings, and weekly meal prep equally well. It is vegetarian as written, gluten free since there is no wheat crust, and sturdy enough to slice and refrigerate for lunches during the week.

Why You’ll Love This Recipe

There are a few practical reasons this quiche has become a regular in my kitchen, and they all come down to how forgiving it is.

Key Benefits

Quick and simple. You use one skillet and one mixing bowl before the dish goes into the oven.

Lighter than a classic quiche. Skipping the crust trims the heaviest part of the dish while the eggs and cheese still keep it filling.
Great for make ahead meals. Slices hold up well in the refrigerator, so breakfast is ready when you are.
Flexible. You can change the vegetables, the cheese, or add cooked meat without rewriting the recipe.

Suitable For

Brunches and holidays. It looks impressive on a platter and feeds a small crowd.
Vegetarian diets. It is meat free as written yet rich in protein from eggs and cheese.
Gluten free meals. There is no wheat based crust to worry about.

Beginner cooks. The method is a short list of clear steps with no pastry skills required.

Ingredients for Crustless Zucchini Tomato Quiche

You will need a short list of everyday ingredients.

Nothing here is hard to find, and most of it is probably in your kitchen right now.

Core Ingredients

Here is what goes into the dish:

1 medium zucchini, thinly sliced, about 2 cups
1 medium tomato, sliced. Choose a ripe one that is not overly watery

1 small onion, finely chopped
1 tbsp olive oil for cooking the vegetables
4 large eggs, the backbone of the custard
1 cup milk, whole or 2 percent
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano or Italian seasoning
Salt and black pepper, to taste
Fresh basil leaves, optional, for garnish

Each ingredient has a job. The zucchini gives a soft bite and a mild flavor. The tomato adds juiciness and color.

The onion builds depth and aroma. The eggs create that custardy texture, the mozzarella melts beautifully, and the Parmesan brings sharpness and salt. If you want extra creaminess, you can use half and half in place of some of the milk.

Substitutions and Tips

This recipe bends easily to what you have on hand:

Cheese. Swap the mozzarella for Monterey Jack, cheddar, or crumbled feta.
Milk. Unsweetened, unflavored almond milk or oat milk works for a dairy free version.
Extra vegetables. Spinach, mushrooms, bell peppers, or shredded carrots can be folded in, but cook off their excess moisture first.

Protein. Crumbled bacon, diced ham, or sausage turns it into a heartier main dish.

Best Cheese for Crustless Zucchini Tomato Quiche

The cheese you choose shapes the whole flavor of the bake, so it is worth a moment of thought. Here is how the common options compare.

Cheese	What It Brings	Good To Know
Mozzarella	Mild and melty	All purpose, blends right into the custard
Parmesan	Sharp and salty	Use in smaller amounts for balance
Feta	Tangy	Skip added salt, since feta is already salty
Gruyère	Rich and nutty	Melts well and is traditional in French quiches

My go to combination is mozzarella for the melt plus Parmesan for the punch. Together they give you that familiar cheesy pull without overpowering the zucchini or the tomato. If you use feta, taste the custard before adding salt, since feta brings plenty of its own.

Kitchen Tools You’ll Need

Good news: this recipe calls for basic equipment most home cooks already own, with no special gadgets required.

Must Have Tools

A 9 inch pie dish or quiche pan, greased so nothing sticks
A medium skillet for sautéing the onion and zucchini
A mixing bowl and a whisk to blend the eggs, milk, and cheese evenly

An oven set to 375°F

Nice to Have Tools

A mandoline for ultra thin, even zucchini slices
A cheese grater, since freshly grated cheese melts better than preshredded
A silicone spatula for spreading the vegetables and scraping the bowl

How to Make Crustless Zucchini Tomato Quiche (Step by Step Guide)

The process is straightforward, and it works just as well for a first timer as it does for someone who has made quiche a dozen times.

Follow these six steps and you will have a firm, golden bake.

Step 1: Preheat Your Oven and Prepare the Dish

Preheat the oven to 375°F (190°C) so the quiche bakes evenly and browns on top. Lightly grease a 9 inch pie dish with olive oil or nonstick spray. If you are using a ceramic or glass dish, set it on a baking sheet before you fill it. That makes the transfer to the oven easier and catches any overflow.

Step 2: Sauté the Vegetables

Heat 1 tbsp of olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes, until it softens and turns translucent.

Add the thinly sliced zucchini with a pinch of salt and black pepper, then cook for about 5 minutes until tender but not mushy. It will soften further in the oven, so keep a little texture.

Pro tip: if the skillet starts to look watery, turn the heat up slightly and cook until most of the liquid evaporates. Zucchini releases a lot of moisture, and cooking it off now is what keeps the finished quiche firm.

Step 3: Whisk the Egg Mixture

In a mixing bowl, whisk the 4 large eggs with 1 cup of milk, 1/2 tsp dried oregano, and salt and pepper to taste until the mixture is smooth and slightly frothy. Stir in 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. For a richer, more custard like texture, swap half the milk for cream or half and half.

Step 4: Assemble the Quiche

Spread the sautéed zucchini and onion evenly across the bottom of the greased dish so every slice gets some. Arrange the tomato slices on top, either in neat circles or scattered. Pour the egg and cheese mixture over the vegetables, then tap the dish gently on the counter so the custard settles evenly between the layers.

Step 5: Bake to Golden Perfection

Bake for 35 to 40 minutes, until the center is set and the top is lightly golden. You will know it is done when a knife inserted near the middle comes out clean and the edges are slightly puffed.

If the center still looks loose at 35 minutes, give it another 5 to 10 minutes and check every few minutes. Do not rush this part. An undercooked quiche turns out watery.

Step 6: Let It Cool and Serve

Let the quiche rest for 5 minutes before slicing, which helps it firm up and cut cleanly. Serve it warm, or cool it completely if you are prepping meals for the week. Just before serving, scatter fresh basil leaves over the top for a fresh finishing note.

Tips for Success

These small habits make a big difference:

Cook the zucchini first. Sautéing it and patting it dry with a paper towel keeps the quiche from turning soggy.
Customize freely. Add spinach, mushrooms, or diced bell peppers, or stir in cooked bacon or ham.

Do not skip the seasoning. Salt and pepper still matter even with cheese and herbs in the mix.
Grate your own cheese. Preshredded cheese contains anticaking agents that can keep it from melting smoothly.

If you only remember one thing, remember this: dry vegetables make a firm quiche, and wet vegetables make a puddle.

How to Store Crustless Zucchini Tomato Quiche

This is a genuinely good make ahead dish, so here is how to keep it fresh and how to bring it back to life.

At Room Temperature

If you are serving it soon after baking, the quiche can sit out for up to 2 hours. After that, move it to the refrigerator for food safety.

In the Refrigerator

Let it cool completely, then cover it tightly or move slices into an airtight container. It keeps in the fridge for up to 3 days. To reheat, microwave a slice for 30 to 60 seconds, or warm it in a 350°F oven for 10 to 15 minutes if you want the top to crisp up again.

Freezing Tips

Freezing works well too. Cool the quiche completely, then slice it into portions or leave it whole. Wrap it tightly in plastic wrap and foil, or use a freezer safe container, label it, and freeze for up to 2 months.

There is no need to thaw before reheating. Bake frozen slices at 350°F for 15 to 20 minutes until hot all the way through.

FAQs

How do you keep a crustless zucchini tomato quiche from getting watery?

To prevent a watery quiche, sauté the zucchini and onion before baking to release excess moisture. For extra security, pat the cooked zucchini dry with a paper towel before adding it to the pie dish. You can also salt the sliced zucchini and let it rest for 10 minutes, then pat it dry before sautéing.

Can I freeze crustless zucchini tomato quiche?

Yes, this quiche freezes well for up to 2 months. Let it cool completely, then wrap individual slices or the whole quiche tightly in plastic wrap and foil or place in a freezer-safe container. To reheat, bake frozen slices at 350°F for 15 to 20 minutes without thawing.

What is the best cheese for a crustless quiche?

A combination of mozzarella for its mild melt and Parmesan for sharp, salty depth works best in this recipe. You can also substitute Monterey Jack, cheddar, feta, or Gruyere for different flavors. Using freshly grated cheese from a block instead of pre-shredded bagged cheese improves the melt and overall texture.

Is crustless zucchini tomato quiche keto friendly?

Yes, this quiche can easily be made keto friendly. Replace the milk with heavy cream or a mix of cream and water, and use more cheese to increase the fat content while keeping the carbohydrates low. Each standard serving has 8g of carbohydrates, which can be reduced further with these substitutions.

Conclusion

This crustless zucchini tomato quiche is easy, wholesome, and genuinely delicious, whether you serve it hot from the oven or cold from the fridge the next day.

It is light enough for a summer brunch and filling enough to count as a real meal, and it holds up beautifully as leftovers. Give it a try this weekend, and keep the recipe handy for the weeks when you want breakfast already sorted.