Crustless Keto Quiche

A keto quiche in a pie plate shown with 1 slice on a spatula.

5 from 2 votes

This delicious crustless quiche has 3 kinds of cheese, zucchini, and pesto. There's so much flavor, you won't miss the crust! 6 NET CARBS PER SERVING

Prep Time20

Cook Time1 5

Total Time1 25

Course: Breakfast

Cuisine: American

Keyword: crustless quiche, keto quiche, zucchini quiche

Servings: servings

Calories: 310kcal

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.

Nutrition