Crustless Zucchini and Feta Quiche

Updated November 24, 2025

Total Time: 1 hour

A vibrant, creamy crustless quiche featuring tender grated zucchini and tangy feta, baked to golden perfection. Ideal for breakfast, brunch, or make-ahead meals.

Ingredients

• 1 pound (2 medium) zucchini, coarsely grated (about 4 cups)

• 1 teaspoon salt (for zucchini)

• 2 tablespoons extra-virgin olive oil

• ½ cup whole milk

• 4 large eggs

• ¼ cup all-purpose flour

• ½ teaspoon salt (for batter)

• ½ teaspoon black pepper (for batter)

• 6 ounces feta cheese, crumbled

• 1 cup aged Cheddar cheese, grated

• 4 scallions, thinly sliced

Preparation Steps

Step 1: Prepare Zucchini

Coarsely grate the zucchini using the large holes of a box grater. Place grated zucchini in a colander, sprinkle with 1 teaspoon salt, and toss to coat. Let sit for 5 minutes to release moisture. Squeeze zucchini between paper towels to remove excess water (do not fully dry; residual moisture helps bind the batter).

Step 2: Preheat & Prep Baking Dish

Preheat oven to 350°F (175°C). Drizzle 2 tablespoons olive oil into a 9-inch round or oval baking dish, then tilt to coat the base and sides evenly.

Step 3: Mix Egg-Milk Base

In a large bowl, whisk together ½ cup milk and 4 eggs until fully combined. Add flour, ½ teaspoon salt, and ½ teaspoon pepper. Whisk gently until no dry flour remains (small lumps are acceptable).

Step 4: Combine All Ingredients

Add drained zucchini, crumbled feta, half the Cheddar, and half the scallions to the egg mixture. Gently fold to distribute evenly.

Step 5: Transfer & Top

Pour batter into the prepared dish. Sprinkle remaining Cheddar and scallions over the top.

Step 6: Bake Until Set

Bake on a rimmed baking sheet (to catch overflow) at 350°F for 35–40 minutes. The quiche is done when a toothpick inserted into the center comes out clean (slightly jiggly is okay; it will set as it cools).

Step 7: Serve

Let cool 10 minutes, then run a knife around the edge to loosen. Cut into wedges/squares. Serve hot, at room temperature, or cold.

User Reviews & Chef’s Tips

Customer Feedback

• "Made it as written—35 minutes, perfect! Reduced batter salt (cheeses are salty). Easy for guests."

• "Substituted frozen spinach (thawed) for zucchini—delicious, no complaints!"

• "Prepped overnight: Assembled unbaked, refrigerated, added 5 mins baking. Success!"

Pro Tips

• No Zucchini? Swap with frozen spinach (thawed, squeezed dry) or sautéed mushrooms/roasted red peppers.

• Flour Optional: For a gluten-free twist, omit flour (batter will be looser but still delicious).

• Zucchini Peeling: Skin is thin—no need to peel! Grated skin adds texture and fiber.

This versatile, egg-based quiche is a breeze to customize and perfect for casual meals or overnight guests.