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    Home » Breakfast and Brunch Recipes

    Crustless Zucchini Quiche

    Published: Jun 18, 2019 · Modified: Jul 5, 2023 by Jennifer Brown · This post may contain affiliate links · 1 Comment

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    This crustless zucchini quiche recipe incorporates dill and Gouda cheese for an easy and refreshing breakfast or brunch! The dish is SCD, low carb, gluten free, grain free, and low lactose.

    An overhead shot of a baked zucchini quiche in a glass pie dish on a white table.

    Zucchini season is currently in full swing and I could not be happier! This veggie is one of my favs and for good reason…it’s so versatile!

    I love to spiralize zucchini for "spaghetti" noodles, slice it to make a gluten free cannelloni, or shred it to make pizza crust, waffles, and this delicious quiche!

    My favorite thing about this zucchini quiche recipe is its simplicity.

    There’s no crust to worry about, so maybe it’s more of a frittata than quiche…but we’re just gonna keep calling it a quiche!

    An up close shot of a baked crustless quiche in a glass pie dish.

    What’s in a crustless zucchini quiche?

    This easy breakfast recipe uses the following ingredients:

    • eggs
    • zucchini
    • fresh dill
    • diced onion
    • Pecorino Romano cheese
    • Gouda cheese
    • fine sea salt
    A slice of quiche on a white plate with the rest of the zucchini quiche in the background.

    The fresh dill adds an almost refreshing component to the quiche while the Gouda adds a lovely creaminess.

    The dill flavor definitely comes through in this recipe, so if you’re not a fan of it, reduce the amount or swap it out for a different herb like basil!

    Two slices of zucchini quiche on white plates with the rest of the quiche in a pie dish.

    Directions

    Begin by shredding the zucchini onto a thin kitchen towel or tea towel and sprinkle with sea salt (the salt will help draw the moisture out of the zucchini).  

    A collage of photos showing how to shred, drain, and mix the batter.

    Set the zucchini aside for about 10 minutes before folding the towel up around the zucchini and squeezing as much of the water out as possible.

    In a large bowl whisk together the eggs, chopped dill, diced onion, shredded romano cheese, and shredded gouda cheese.

    Add the zucchini to the bowl and mix well.

    Pouring the zucchini mixture into a glass pie dish.

    Pour the entire mixture into a greased pie dish and bake for 35 to 40 minutes.

    The quiche is done once the sides are lightly browned and the center is completely set!

    One slice of crustless zucchini quiche on a white plate.

    Allow the crustless zucchini quiche to sit for about 5 minutes before slicing. Enjoy!

    A forkful of quiche.

    Try my other breakfast favorites!

    • Homemade Breakfast Sausage
    • No Oats Cauliflower Oatmeal
    • Pumpkin Pancakes
    • Coconut Flour Waffles
    • Almond Flour Sheet Pan Pancake

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Updated on 6/18/19 to update photos and the recipe.

    Recipe

    Crustless Zucchini Quiche

    by: Jennifer Brown
    This crustless zucchini quiche recipe incorporates dill and Gouda cheese for an easy and refreshing breakfast or brunch! The dish is SCD, low carb, gluten free, grain free, and low lactose.
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 116 kcal

    Ingredients
      

    • 4 large eggs
    • 3 cups shredded zucchini, about 2 medium zucchini
    • 2 Tablespoons fresh dill chopped
    • ½ small spanish onion, diced
    • 3 Tablespoon Pecorino Romano cheese shredded
    • 3 ounces Gouda cheese shredded
    • coconut oil or butter for greasing pie dish
    • fine sea salt to sprinkle on shredded zucchini

    Instructions
     

    • Preheat oven to 350F. Grease a 9.5 inch pie dish and set aside.
    • Shred the zucchini onto a thin kitchen towel, sprinkle with sea salt and set aside. After 10 minutes, wrap the zucchini in the towel and squeeze out as much water as possible. 
    • In a large bowl beat 4 eggs. Add diced onions, Romano cheese, Gouda cheese, dill, and shredded zucchini. Stir until all ingredients are well combined. 
    • Pour the mixture into the greased pie dish and bake uncovered for 40 minutes or until the center is set. 
    • Let sit for 5 minutes before slicing. 

    Notes

    • Cover leftovers and store in the refrigerator for 2 days. 
    • If you are not a big fan of dill, either decrease the amount called for or use fresh basil instead! 
    • Each slice = 3g net carbs
    The calories and nutritional information in this recipe are just an estimate and do not include the coconut oil/butter used for greasing the pie pan. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Serving: 0g | Calories: 116kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 128mg | Sodium: 193mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 12mg | Calcium: 155mg | Iron: 1mg
    Keyword crustless zucchini quiche recipe, low carb crustless quiche
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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    1. Lida

      August 17, 2020 at 8:23 am

      Very nice recipe, Gouda added to the flavour. Next time I might add a bit of jalapeño, but we liked it very much.
      Thanks for sharing.

      Reply

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