This Crustless Quiche with Mushrooms, Zucchini and Feta is a delicious low-carb meal packed with vegetables and amazing flavor. Perfect to make ahead for brunch, afternoon tea, breakfast… and dinner too!
Plus, this savory, healthy brunch dish is 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.
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
What is the difference between a Crustless Quiche and a Frittata?
While they may seem very similar, 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 “quiche-like” 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. If so, it is minimal.
Both make a delicious meal!
How long will this Crustless Quiche keep?
A perfect make-ahead recipe, this Crustless Quiche is delicious served chilled from the refrigerator. It can also be reheated.
If you reheat the quiche, I recommend using the microwave only. Here’s why. The eggs can expel water and become rubbery if it is overheated. Be sure to heat only until it is warmed through.
The crustless quiche will keep in the refrigerator for up to 4 days.
More Quiche and Frittata Recipes You’ll Love
- Easy Bacon, Cheese and Spinach Quiche
- Easy Crustless Quiche with Bacon, Cheese and Spinach
- Ham and Roasted Asparagus Frittata
Recipes You May Also Enjoy
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- 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
- 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.
I like to chill this crustless quiche before serving. It's delicious either warm, chilled, or at room temperature.
When sauteeing the mushrooms, be sure to allow all of the moisture to evaporate before adding to the egg mixture.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 112mgSodium: 260mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 8g