I’ll never forget the first time I made this Flavorful Basil Crustless Zucchini Quiche—it was a hot summer afternoon, and my garden was overflowing with zucchini. I wanted something light but satisfying, something that wouldn’t weigh me down but still felt like a real meal. That’s when this recipe was born, and now it’s my go-to for breakfast, brunch, or even a quick dinner when I’m short on time.
What I love most about this quiche is how effortlessly it comes together. No fussing with pastry dough—just fresh zucchini, fragrant basil, and a creamy egg base that bakes up golden and fluffy. It’s packed with protein, sneaks in extra veggies, and has just enough cheese to make every bite feel indulgent. Plus, it’s gluten-free by nature, so it’s perfect for sharing with friends who avoid gluten.
Over the years, I’ve served this at everything from lazy Sunday breakfasts to last-minute potlucks, and it never disappoints. The basil adds a bright, herby punch that makes it anything but boring. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Flavorful Basil Crustless Zucchini Quiche
This zucchini quiche has stolen my heart—and my family’s—for so many reasons. Here’s why it’ll become your new favorite too:
- No crust means no stress: Forget rolling out dough! This quiche comes together in minutes with just a quick mix-and-bake approach.
- Packed with garden-fresh flavor: The combo of zucchini and basil tastes like summer in every bite—bright, herbal, and satisfying.
- Secretly healthy: With eggs for protein and zucchini for veggies, it’s a meal you can feel good about.
- Versatile superstar: Works hot, cold, for breakfast, lunch, or dinner. I’ve even eaten leftovers straight from the fridge!
- Crowd-pleaser: Gluten-free by accident (but nobody needs to know how easy it is).
The first time I made this, I knew it was special—and now my friends beg me to bring it to every brunch!
Ingredients for Flavorful Basil Crustless Zucchini Quiche
Here’s everything you’ll need to make this simple yet delicious quiche:
- 3 medium zucchinis, grated (about 2 cups packed)
- 1 cup fresh basil leaves, chopped (packed measure)
- 4 large eggs (room temperature works best)
- 1/2 cup whole milk (see substitutions below)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for sautéing)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Milk alternatives like almond or oat milk work fine here. Swap Parmesan for Asiago or Romano, or use Monterey Jack instead of cheddar. For dairy-free, try nutritional yeast. Fresh basil is key—but in a pinch, use 2 tablespoons dried (though the flavor won’t be as bright).
Equipment Needed
You’ll just need basics for this easy quiche: a 9-inch pie dish, medium mixing bowl, whisk, skillet for sautéing, and a cheese grater. That’s it—no fancy gadgets required! (I always use my trusty glass pie plate—it never sticks.)
How to Make Flavorful Basil Crustless Zucchini Quiche
This quiche is so simple to make, you’ll wonder why you ever bothered with crusts! Just follow these easy steps, and you’ll have a golden, puffy masterpiece in no time.
Step 1: Prepare the Zucchini
First things first – tackle that zucchini! Grate it (I use the medium holes on my box grater), then here’s my secret: wrap it in a clean kitchen towel and squeeze, squeeze, squeeze until no more water comes out. You’d be shocked how much liquid hides in there! This step makes all the difference – soggy quiche is not on the menu today.
Step 2: Mix the Egg Base
In your favorite mixing bowl (mine’s the yellow one with the chipped edge), whisk those eggs like you mean it! Go for about 30 seconds of vigorous stirring until they’re completely smooth and slightly frothy. Then whisk in the milk, salt, and pepper. The mixture should be uniform – no streaks of egg white remaining.
Step 3: Combine & Bake
Now the fun part! Fold in your squeezed zucchini, all that gorgeous chopped basil, and both cheeses. Pour into your greased pie dish – it should come about 3/4 full. Bake at 375°F for 30-35 minutes. You’ll know it’s done when the edges are golden, the center barely jiggles (but isn’t liquidy), and a knife inserted comes out clean. Let it rest 5 minutes before slicing – patience is hard, but it helps the quiche set perfectly!
Tips for Perfect Flavorful Basil Crustless Zucchini Quiche
After making this quiche countless times (and learning from all my mistakes!), here are my can’t-skip secrets:
- Squeeze that zucchini dry: I press mine in a colander with paper towels—twice! Wet zucchini = soggy quiche.
- Room temp eggs matter: Cold eggs don’t blend as smoothly. I leave them out for 30 minutes or soak in warm water for 5.
- Don’t overmix: Stir just until combined—overworked eggs get tough.
- The jiggle test: Pull it out when the edges are set but the center still wobbles slightly—it’ll firm up as it cools.
Bonus tip: For extra flavor, I sometimes add a pinch of garlic powder or red pepper flakes!
Serving Suggestions
This quiche shines all on its own, but here’s how I love to serve it for maximum wow-factor: with a simple arugula salad tossed in lemon vinaigrette (the peppery greens cut through the richness perfectly). For heartier meals, add crusty sourdough or roasted potatoes. My secret? Leftovers taste amazing cold—I sneak slices straight from the fridge like zucchini-fueled energy bars!
Storage & Reheating
This quiche keeps beautifully! Let it cool completely, then wrap tightly or store in an airtight container in the fridge for up to 3 days. To reheat, I pop individual slices in the toaster oven at 300°F for 10 minutes—it revives that just-baked crispness perfectly. For microwave reheating, cover with a damp paper towel to prevent drying out. Pro tip: The flavors actually deepen overnight!
Nutritional Information
Nutrition varies based on ingredients/brands. Estimates per serving (1 slice): 180 calories, 12g fat (5g saturated), 5g carbs, 1g fiber, 10g protein, 3g sugar, and 320mg sodium. With all those eggs and zucchini, it’s a protein-packed way to sneak in extra veggies—no guilt about going back for seconds!
FAQ About Flavorful Basil Crustless Zucchini Quiche
Can I freeze this quiche?
Absolutely! This zucchini quiche freezes beautifully. Cool completely, wrap tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 300°F for 15-20 minutes. The texture stays remarkably fluffy!
Can I use dried basil instead of fresh?
You can, but fresh makes all the difference! If you must substitute, use 2 tablespoons dried basil—but the flavor won’t be as vibrant. I always keep a pot of basil on my windowsill just for this recipe.
Why is my quiche watery?
This usually means the zucchini wasn’t squeezed dry enough. Next time, press grated zucchini in a colander with paper towels—twice! Also, let baked quiche rest 5 minutes before slicing so it sets properly.
Can I add other vegetables?
Of course! Diced bell peppers, sautéed mushrooms, or spinach all work wonderfully. Just be sure to precook watery veggies and squeeze out excess moisture so your quiche stays light and fluffy.
Final Thoughts
There you have it—my all-time favorite way to turn summer’s zucchini bounty into something truly special. I hope this recipe brings as much joy to your table as it has to mine! Don’t be surprised when friends start requesting it by name. Give it a try, then come back and tell me how it turned out—I love hearing your kitchen stories almost as much as I love sharing mine!
Print
17 Amazing Tips for Flavorful Basil Crustless Zucchini Quiche
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy crustless quiche packed with zucchini and fresh basil for a flavorful meal.
Ingredients
- 3 medium zucchinis, grated
- 1 cup fresh basil, chopped
- 4 large eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat, add grated zucchini, and cook for 5 minutes. Drain excess liquid.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in cooked zucchini, basil, Parmesan, and cheddar cheese.
- Pour mixture into a greased pie dish.
- Bake for 30-35 minutes until set and golden brown.
- Let cool for 5 minutes before slicing.
Notes
- Squeeze excess water from grated zucchini before cooking.
- Substitute any preferred cheese for variety.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: quiche, zucchini, basil, crustless, healthy, vegetarian