Can I add dairy to this recipe?

Absolutely! Replace the water with milk, half-and-half, or even heavy cream for a richer result. You can also stir in 1/2 cup of grated cheese like Gruyère or cheddar for extra flavor and creaminess.

Why did my quiche turn out watery?

This typically happens when the vegetables release too much moisture during cooking. Try patting your zucchini ribbons dry with paper towels before adding them to the quiche, or sauté them briefly to release some moisture first.

Can I make this quiche ahead for a brunch party?

Yes! Prepare it up to a day ahead and refrigerate. On the day of serving, bring it to room temperature for about 30 minutes, then warm in a 325°F oven for 15-20 minutes until just heated through.

How can I tell when the quiche is perfectly done?

The quiche should be set around the edges with a slight jiggle in the center. A knife inserted about an inch from the center should come out clean. Remember the quiche will continue to set as it cools, so don't overbake it.

Crustless Summer Vegetable Quiche Recipe

Name: Crustless Summer Vegetable Quiche Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 9 eggs; 1/2 cup water; 3/4 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1 small zucchini; Handful of grape or cherry tomatoes; Handful of fresh basil

This Crustless Summer Vegetable Quiche is a celebration of fresh seasonal produce wrapped in a perfectly set egg custard. Light, protein-packed, and bursting with the vibrant flavors of zucchini, tomatoes, and basil, it’s an effortless dish that comes together in just 40 minutes. Whether you’re looking for a hassle-free breakfast, a light lunch option, or even a simple dinner solution, this versatile quiche delivers big flavor without the fuss of a traditional crust.

Why You’ll Love This Recipe

Effortlessly Simple: With just a handful of ingredients and minimal prep work, this quiche comes together in minutes before heading into the oven.
Naturally Gluten-Free: By skipping the traditional crust, this quiche is perfect for those avoiding gluten without sacrificing any flavor.
Nutritional Powerhouse: Packed with protein from eggs and nutrients from fresh vegetables, this dish is as nourishing as it is delicious.
Versatile: Works beautifully for any meal of the day – breakfast, brunch, lunch, or a light dinner paired with a salad.
Make-Ahead Friendly: Prepare it on the weekend and enjoy quick, ready-to-go meals throughout the week.

Ingredients You’ll Need

Eggs: The star of the show, providing structure, protein, and that classic custardy texture. Farm-fresh eggs will elevate the flavor if you can get them.
Water: Helps create a lighter texture in the finished quiche. Some recipes use milk or cream, but water keeps it dairy-free while maintaining a lovely consistency.
Olive Oil: Just enough to prevent sticking and add a subtle richness. Use a good quality one for best flavor.
Zucchini: Creates beautiful ribbons throughout the quiche and adds a delicate sweetness. The peeling technique prevents any bitterness from the skin.
Cherry or Grape Tomatoes: These little gems burst with concentrated sweet-tart flavor and create colorful pockets throughout the quiche.
Fresh Basil: Brings a aromatic, peppery brightness that complements the tomatoes perfectly. Don’t substitute dried basil here – fresh is essential.
Seasonings (salt, pepper, garlic powder): Simple but crucial for bringing all the flavors together. The garlic powder adds depth without overpowering the vegetables.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cheese Additions

Add 1/2 cup of crumbled feta, grated parmesan, or small cubes of mozzarella for a more indulgent version.

Seasonal Swaps

Replace zucchini with asparagus in spring, bell peppers in late summer, or leeks and mushrooms in fall.

Herb Alternatives

Try fresh thyme, chives, or dill instead of (or alongside) basil for different flavor profiles.

Protein Boost

Add 1/2 cup of diced ham, crumbled cooked bacon, or flaked smoked salmon for extra protein.

How to Make Crustless Summer Vegetable Quiche

Step 1: Prepare Your Baking Dish

Preheat your oven to 400°F. Take a tablespoon of olive oil and thoroughly coat the bottom and sides of your pie dish. Use your fingertips or a paper towel to ensure even coverage – this crucial step prevents sticking and helps the quiche develop a lovely golden exterior.

Step 2: Create Your Egg Mixture

In a medium bowl, crack your 9 eggs and add the water, salt, pepper, and garlic powder. Whisk everything together until the mixture is uniform and slightly frothy. The water might seem unusual, but it creates the perfect texture without adding the heaviness of cream.

Step 3: Prepare the Vegetables

Transform your zucchini by first trimming off the stem end, then peeling away the dark green skin. Using your vegetable peeler, create beautiful ribbons by running it lengthwise down the zucchini. Stop when you reach the seedy core, as it’s too soft for good ribbons. Halve your grape tomatoes (or cut cherry tomatoes into thirds if they’re larger). Roughly chop the fresh basil, keeping the pieces substantial enough to make their presence known.

Step 4: Assemble the Quiche

Pour your whisked egg mixture into the prepared pie dish. Gently arrange your zucchini ribbons throughout – try rolling some into spirals for dimension and visual appeal. Scatter the halved tomatoes and chopped basil throughout the mixture, allowing some to sink while others remain near the top.

Step 5: Bake to Perfection

Place your quiche in the preheated oven and bake for 30 minutes. You’ll know it’s done when the center is set but still has a slight jiggle, and the edges have pulled away from the sides slightly with a beautiful golden color. Allow it to cool for 5-10 minutes before slicing – this resting period helps it set up perfectly for clean slices.

Pro Tips for Making the Recipe

Don’t Skip the Cooling Time: Let the quiche rest for at least 5 minutes before cutting. It continues cooking slightly after removal from the oven and needs time to set properly.
Zucchini Technique: If your zucchini releases excess moisture, place the ribbons on paper towels and sprinkle with a tiny bit of salt to draw out water before adding to the quiche.
Test for Doneness: The center should jiggle just slightly when you gently shake the pan. If it’s too wobbly, give it another 3-5 minutes.
Vegetable Distribution: For the prettiest presentation, reserve some tomatoes and basil to place on top of the quiche after pouring in the egg mixture.

How to Serve

Perfect Pairings

Serve warm or at room temperature alongside a crisp green salad dressed with a light vinaigrette for a complete meal. For brunch, pair with fresh fruit and crusty bread.

Garnish Ideas

A sprinkle of fresh herbs, a few red pepper flakes, or a light drizzle of extra virgin olive oil just before serving adds the perfect finishing touch.

Temperature Considerations

While delicious hot from the oven, this quiche actually develops more flavor at room temperature, making it perfect for picnics or buffets.

Make Ahead and Storage

Storing Leftovers

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together.

Freezing

This quiche freezes beautifully! Once completely cooled, wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Alternatively, freeze the entire quiche after it has cooled completely.

Reheating

For best results, thaw frozen quiche in the refrigerator overnight. Reheat individual slices in a 350°F oven for 10 minutes or until warmed through. Microwave for convenience, but the texture may become a bit rubbery.

FAQs

Can I add dairy to this recipe?

Absolutely! Replace the water with milk, half-and-half, or even heavy cream for a richer result. You can also stir in 1/2 cup of grated cheese like Gruyère or cheddar for extra flavor and creaminess.
Why did my quiche turn out watery?

This typically happens when the vegetables release too much moisture during cooking. Try patting your zucchini ribbons dry with paper towels before adding them to the quiche, or sauté them briefly to release some moisture first.
Can I make this quiche ahead for a brunch party?

Yes! Prepare it up to a day ahead and refrigerate. On the day of serving, bring it to room temperature for about 30 minutes, then warm in a 325°F oven for 15-20 minutes until just heated through.
How can I tell when the quiche is perfectly done?

The quiche should be set around the edges with a slight jiggle in the center. A knife inserted about an inch from the center should come out clean. Remember the quiche will continue to set as it cools, so don’t overbake it.

Final Thoughts

This Crustless Summer Vegetable Quiche celebrates simplicity and fresh ingredients at their finest. It’s the perfect canvas for summer’s bounty, transforming humble zucchini and tomatoes into something truly special. I love how it comes together quickly for busy days yet feels special enough for weekend brunches with friends. Give it a try when your garden is overflowing or farmer’s markets are at their peak – I promise those vibrant summer flavors captured in each slice will keep you coming back to this recipe time and again!