This Keto Quiche with Zucchini and Pesto is absolute perfection! If you’re looking for a great crustless quiche recipe, this one has so much flavor you’ll never miss the crust. It’s perfect for brunch or for low carb meal prep.
6 net carbs per serving
Crustless Quiche Perfection!
Whether you’re following a low carb or keto diet or not, this Keto Quiche recipe needs added to your brunch “must make” list.
This is so creamy and full of fresh flavors, you’ll wonder any anyone bothers with crust when making a quiche. Completely unnecessary!
This quiche recipe is perfect for meal prep. Make it for a special weekend breakfast and then keep the leftover slices around for quick, high protein breakfasts or lunches for the week.
It’s a simple and elegant egg-based dish, however you choose to make it!
What You’ll Need
- Zucchini (2 medium zucchini, sliced with a mandolin or in a food processor)
- Chopped Onion
- Fresh Garlic
- Avocado Oil (or olive eggs)
- Large Eggs (I recommend pastured eggs, if possible! Think nutrition per dollar!)
- Heavy Whipping Cream (any milk works here!)
- Ricotta Cheese
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
- Pesto (Try this Pesto Genovese or a peppery Arugula Basil Pesto)
- Sea Salt
- Black Pepper
How to Make a Keto Quiche – Easy, No Crust!
Step 1: Preheat oven to 350º F. Line a 9-inch pie dish (tart pans are too shallow) with parchment paper and set aside.
Step 2: Over medium heat, heat a skillet and add olive oil, garlic and chopped onion. Sauté for about 7 minutes, until fragrant and translucent.
Step 3: Add the zucchini slices into the skillet. Stir fry to soften, for about 5 minutes. Season the vegetables with 1/2 teaspoon of salt and black pepper.
Step 4: Combine eggs with the heavy cream in a large bowl. Whisk in ricotta, mozzarella cheese, and 2 tablespoons of parmesan cheese, along with 1 teaspoon of sea salt and black pepper to taste.
Step 5: Add most of the zucchini and onion mixture to the bottom of the pie pan, and spread into an even layer.
Step 6: On top of the zucchini, pour in half of the egg mixture. Use a spoon to drop pesto into the egg mixture and spread around to cover most of the surface.
Step 7: Add a second layer of the egg mixture, then add the rest of the zucchini mixture to the top. Add more dollops of pesto and sprinkle with parmesan cheese.
Step 8: Cover with foil tightly, and bake for about 55 minutes. Remove foil, and continue to bake for an additional 10 minutes, until lightly browned and fully set in the center. Allow to cool for at least 10 minute prior to slicing and serving.
How to Store Leftover Keto Quiche
One of the most wonderful parts of this dish is that it’s great for meal prep! Make this for a special weekend breakfast, and save the leftovers for breakfasts or even lunches or dinners for the week. It’s high in protein and absolutely delicious served warm or even cold.
Once the quiche has fully cooled, cover the dish with plastic wrap or foil. Alternatively, place the leftover individual slices in an airtight container. Refrigerate leftover quiche for up to 5 days.
TO REHEAT: Preheat oven to 350º F. Place quiche in a baking dish and cover with foil. Bake for about 15 minutes to heat throughout.
Variations
Use a Crust: If you’d prefer a keto friendly quiche with a keto pie crust, use this Almond Flour Pie Crust. The crust must be par baked for 10 minutes and the egg filling should cover the edge of the pie crust to keep it from burning (almond flour will burn or over brown if left exposed but is fine if it’s the base of this quiche.
Other Veggies: A variety of low carb vegetables work great in this recipe! Spinach can be added directly into the egg filling. Bell peppers, kale, broccoli, mushrooms, and cherry tomatoes can be sauteed with or instead of the zucchini. Make this different every time! Look at this Keto Foods List for ideas on what vegetables to include. Herbs like green onions, Italian parsley, and cilantro are great additions for more pops of summery flavor.
Add your favorite Cheese: The ricotta adds a great creamy texture, and more protein, to this quiche recipe. Instead of the mozzarella and parmesan, feel free to use your favorite cheese. Aged white cheddar cheese or swiss cheese are great sharp cheeses that add a lot of flavor! Some recipes use cream cheese in a similar way to the ricotta cheese in this recipe, if that is something you keep on hand!
Add more Protein: Easily bump the protein up to 30g per serving by adding in 1/2 pound of cooked chicken sausage or ham into the layers.
How to Serve a Crustless Quiche
- With a Salad (it’s a wonderful brunch pairing! Try this with one of these delicious breakfast salads — omitting the eggs on the salads since you have eggs in the quiche!).
- With Cauliflower Fritters – Skip the potatoes and keep this. meal low in carbs by making these delicious, golden brown cauliflower fritters.
- As a part of a brunch spread along with Keto Zucchini Muffins and Air Fryer Bacon Wrapped Asparagus.
Other Savory Keto Breakfast Ideas
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Crustless Keto Quiche
Equipment
- 1 9-inch pie plate
- parchment paper
Ingredients
- 1 tablespoons avocado oil or olive oil
- 1/2 cup onion red or yellow, diced
- 2 cloves garlic minced
- 1 teaspoon sea salt divided
- black pepper to taste
- 6 cups zucchini thinly sliced (about 2 medium zucchinis)
- 9 large eggs pastured recommended
- 1/4 cup heavy cream any milk works as a sub
- 1/2 cup ricotta cheese
- 1/2 cup mozarella cheese shredded
- 1/4 cup parmesan cheese grated
- 1/4 cup pesto homemade recommended
Instructions
- Preheat oven to 350º F.
- Line a 9-inch pie dish (tart pans are too shallow) with parchment paper and set aside.
- Over medium heat, heat a skillet and add olive oil, garlic and chopped onion. Sauté for about 7 minutes, until fragrant and translucent.
- Add the zucchini slices into the skillet. Stir fry to soften, for about 5 minutes. Season the vegetables with 1/2 teaspoon of salt and black pepper.
- Combine eggs with the heavy cream in a large bowl. Whisk in ricotta, mozzarella cheese, and 2 tablespoons of parmesan cheese, along with 1 teaspoon of sea salt and black pepper to taste.
- Add most of the zucchini and onion mixture to the bottom of the pie pan, and spread into an even layer.
- On top of the zucchini, pour in half of the egg mixture. Use a spoon to drop pesto into the egg mixture and spread around to cover most of the surface.
- Add a second layer of the egg mixture, then add the rest of the zucchini mixture to the top. Add more dollops of pesto and sprinkle with parmesan cheese.
- Cover with foil tightly, and bake for about 55 minutes. Remove foil, and continue to bake for an additional 10 minutes, until lightly browned and fully set in the center. Allow to cool for at least 10 minute prior to slicing and serving.
Video
Notes
Variations
Use a Crust: If you’d prefer a keto friendly quiche with a crust, use this Almond Flour Pie Crust. The crust must be parbaked for 10 minutes and the egg filling should cover the edge of the pie crust to keep it from burning (almond flour will burn or over brown if left exposed but is fine if it’s the base of this quiche. Other Veggies: A variety of low carb vegetables work great in this recipe! Spinach can be added directly into the egg filling. Bell peppers, kale, broccoli, mushrooms, and cherry tomatoes can be sauteed with or instead of the zucchini. Make this different every time! Look at this Keto Foods List for ideas on what vegetables to include. Add your favorite Cheese: The ricotta adds a great creamy texture, and more protein, to this quiche recipe. Instead of the mozzarella and parmesan, feel free to use your favorite cheese. Aged white cheddar or swiss are great sharp cheese that add a lot of flavor!How to Serve a Crustless Quiche
- With a Salad (it’s a wonderful brunch pairing! Try this with one of these delicious breakfast salads — omitting the eggs on the salads since you have eggs in the quiche!).
- With Cauliflower Fritters – Skip the potatoes and keep this. meal low in carbs by making these delicious, golden brown cauliflower fritters.
- As a part of a brunch spread along with Keto Zucchini Muffins and Air Fryer Bacon Wrapped Asparagus.
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