Zucchini and Mushroom Crustless Quiche with Feta
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This Zucchini and Mushroom Crustless Quiche recipe is a delicious low-carb meal packed with vegetables and amazing flavor. Perfect to make ahead for brunch, afternoon tea, breakfast… and dinner too it can be easily customized with whatever vegetables are in season.
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This savory, healthy Zucchini and Mushrooms Crustless Quiche is so easy to make and even better to keep in the refrigerator!
Filled with vegetables, this is one of my go-to recipes when I’m not splurging on a crusted quiche.
Serve it with a simple side salad, a larger spread or even just a strong cup of black coffee or green tea depending on the time of day!
What vegetables work in this Crustless Quiche?
The vegetables in this quiche are one of my favorite combinations. However, other vegetables that work well are:
- Chopped peppers
- Summer squash
- Tomatoes
- Leeks
- Asparagus
- Spinach
Frequently Asked Questions
It will keep in the refrigerator for up to 4 days.
This Crustless Quick is perfect for making ahead and is delicious served chilled from the refrigerator. If you reheat the quiche, I recommend using the microwave only as the eggs can expel water and become rubbery if it is overheated. Be sure to heat only until it is warmed through.
The main difference between the two is the texture. And a simple ingredient. Quiche is an egg-based custard dish with added vegetables, cheese, and sometimes protein. It is made with milk or heavy cream to give it that u0022quiche-likeu0022 delicious texture and is baked fully in the oven. A frittata is also an egg-based dish, most often finished in the oven after a stay on the stove. While it also contains added vegetables, cheese, and sometimes protein, it rarely has milk or cream in the recipe.
More Quiche Recipes You May Also Enjoy
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Crustless Quiche with Mushrooms, Zucchini and Feta
Ingredients
- 1 tablespoon butter
- 8 oz sliced mushrooms
- 1 small zucchini thinly sliced
- 1/4 cup sliced green onions more for garnish
- 3 cloves garlic minced
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon dried thyme
- 2 oz feta cheese
- 1/4 cup Parmesan grated
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Instructions
- Preheat the oven to 350ºF. Clean the mushrooms and slice thinly. Chop the green onions and mince the garlic.
- Melt butter in a large non-stick skillet and then add the sliced mushrooms with a pinch of salt and pepper. Cook until all of the moisture has evaporated from the mushrooms. Add the garlic, zucchini, and green onions; cook for 30 seconds to a minute or until slightly softened.
- In a medium-size bowl, beat the eggs until frothy. Then stir in the milk, cheeses, and dried thyme. Fold in the cooked vegetables and pour into a 9-inch pie plate coated with non-stick cooking spray. Season with salt and pepper to taste. Top with additional shredded mozzarella cheese if desired.
- Bake at 350F for 45 to 55 minutes or until the top starts to brown. Oven heats vary so watch it carefully.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Very tasty! I used a half a cup of 1/2 & 1/2 and the same amount whole milk. I also added some fresh ground nutmeg, onion powder and some dried dill. I didn’t have green onion.
So, am I wrong? Isn’t a crustless quiche called a frittata? Are there other differences?
That’s true. But most frittata recipes use less milk or cream than a quiche. Quiche has a custard-like texture. There is also a difference in the cooking technique. When making a frittata, the vegetables are generally cooked in the skillet prior to adding the eggs and milk. I absolutely love frittatas too!