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    Home » Recipes » Breakfast

    Spinach and Zucchini Crustless Quiche

    Published: Jul 7, 2017 · Modified: Aug 11, 2021 by Nadja Belgrave · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This easy and healthy spinach and zucchini crustless quiche recipe is great for breakfast, lunch, or dinner. This quiche is made with eggs, cottage cheese and veggies packed with flavor and protein. Try it out!

    a plate with two slices of quiche

    This easy spinach and zucchini crustless quiche is simple to prepare and only needs a handful of ingredients. Most likely, you would have all of them in your pantry. 

    Jump to:
    • Why this recipe works
    • Ingredients & utensils needed for the recipe
    • Quiche Filling
    • Quiche Egg Mixture
    • Recipe Tips & FAQs
    • Other Meal Prep Recipes
    • Spinach and Zucchini Crustless Quiche

    Why this recipe works

    • A great way to sneak more veggies into your diet.
    • Perfect for meal prep.
    • It’s gluten-free, low carb and keto.
    • Highly customizable, you can add more veggies, change them, the possibilities are endless. Make it your own with what you have on hand!

    Ingredients & utensils needed for the recipe

    The ingredients needed for this crustless quiche are:

    • chopped spinach
    • grated zucchini
    • eggs
    • onion
    • olive oil
    • cottage cheese
    • mozzarella cheese
    • seasonings: salt, black pepper, and nutmeg
    quiche ingredients in individual containers

    You’ll need the following utensils: a large mixing bowl, a nonstick skillet, and a pie or quiche tin. If you don’t have one of these tins, you can use a round cake tin.

    Quiche Filling

    To start, dice up your onion. Next, cook your crustless quiche filling. In a large nonstick skillet, add the olive oil and heat to medium-high.

    First, saute the onions until soft. Then add the zucchini and continue sauteing for a couple of minutes or until there is no liquid in the skillet.

    💡 Tip: Spinach and zucchinis have a high water content, and for this reason, we cook them to prevent a soggy quiche.

    After this, add the chopped spinach and saute until they are wilted down. Add your nutmeg and mix. Turn off the heat and remove it from the stove and let it cool for a few minutes.

    cooked spinach, zucchini  and onions in a bowl.

    Quiche Egg Mixture

    Now let’s work on the base of our crustless quiche. Beat the eggs with salt, black pepper, cottage cheese, and the quiche filling mixture in a large mixing bowl. Easy as that. I like easy recipes to whip up. The main reason I add cottage cheese is to increase a little the amount of protein.

    💡 Tip: If you prefer a smoother texture, you can use a blender and add all the base ingredients and blend until everything is smooth. Then add the filling mixture and mix in with a spatula. Now it will be ready to pour into the tin and bake.

    I usually line my baking tins with parchment paper. Eggs tend to stick a lot. If you don’t have parchment paper, you can grease your tins to prevent the eggs from sticking.

    Now pour the quiche mixture into the lined baking tin, and sprinkle the grated mozzarella on top.

    collage quiche before baked, and quiche with mozzarella cheese on top.

    Bake at 350º F for 35 to 40 minutes or until the top is golden brown. Let it cool for 5 minutes before cutting. Your spinach and zucchini crustless quiche is ready to devour. Enjoy!

    baked spinach and zucchini crustless quiche in the baking tin.

    Recipe Tips & FAQs

    Customize your healthy crustless quiche by swapping the filling ingredients. I have tried adding ham, only with spinach or zucchini for a summer quiche flavor, and it always turns out delicious.

    You can also use any leftovers of chicken, ham or whatever veggie you have on hand for the filling. The combinations are endless. I also think that onions and eggs are a great combo!

    If you aren’t a veggie fan you can leave them out and bake the egg mixture and it will result in a tasty cottage cheese crustless quiche.

    This recipe is great to prepare for meal prep. You can also make it using a muffin tin, so you have individual portions, no cutting required. Cook for 15 minutes approximately.

    Storing: You can store it in a glass container in the fridge.

    Reheating: You can reheat them in the oven for 5-8 minutes at 350º F and add more cheese if you want to! You can also reheat it in the microwave for 1-2 minutes.

    You can serve quiche with a green salad, or bread. Check out this article on what to serve wth quiche for more ideas.

    How long does crustless quiche last in the fridge?

    Crustless quiche will last up to 4 days in the refrigerator.

    Can I prepare a quiche the night before?

    You can preparethe quiche the night before, store it covered in the fridge and bake it in the morning.

    Other Meal Prep Recipes

    • Carrot Cake Overnight Oats
    • Stuffed Plantain Arepas
    • Salmon fillet with spinach and cream cheese
    two slices of spinach and zucchini crustless quiche on a plate.

    Hope you give this recipe a try. I know you won’t regret it! 🙂

    Spinach and Zucchini Crustless Quiche

    Spinach and Zucchini Crustless Quiche, an easy and simple recipe with a ton of flavor, made with eggs and cheese. | nashifood.com
    Print Recipe
    5 from 11 votes
    The spinach and zucchini crustless quiche is an easy and healthy recipe. It is a great breakfast, lunch or dinner. Nice way to add more veggies to your diet!
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Breakfast, Brunch
    Cuisine: French
    Servings: 8 servings
    Calories: 95kcal
    Author: Nadja Belgrave
    Prevent your screen from going dark

    Ingredients

    Quiche Egg Mixture

    • 6 medium eggs
    • 1/2 cup cottage cheese
    • 1/2 cup mozzarella cheese, grated
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Quiche Filling

    • 2 cups chopped spinach
    • 1 zucchini, grated
    • 1 small yellow onion
    • 1 teaspoon olive oil
    • 1/4 teaspoon nutmeg

    Instructions

    • Preheat your oven to 350º F.
    • Dice your onions.
    • Heat a nonstick skillet on medium high heat. Add the olive oil. Sautee the onions for 5 minutes. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Lastly add the spinach and sautee for 3 minutes. Add the nutmeg and stir. Remove from the heat and let it cool for a few minutes.
    • In a large mixing bowl, beat the eggs with salt, black pepper, the cottage cheese and the vegetable mixture.
    • Line a 9″ inch baking tin with some parchment paper and add the mixture to it. Sprinkle the grated mozzarella on top.
    • Bake for 35 to 40 minutes or until puffed up and golden brown on top.
    • Let it cool for 5 minutes before cutting. Serve and enjoy!

    Notes

    Customize your healthy crustless quiche by swapping the filling ingredients. I have tried adding ham, only with spinach or zucchini, use any leftovers of chicken, or whatever veggie you have on hand for the filling. The combinations are endless. I also think that onions and eggs are a great combo!
    If you aren’t a veggie fan you can leave them out and bake the egg mixture and it will result in a tasty cottage cheese crustless quiche.
    This recipe is great to prepare for meal prep. You can also make it using a muffin tin, so you have individual portions, no cutting is required. Cook for 15 minutes approximately.
    Storing: You can store it in a glass container in the fridge for up to 4 days.
    Reheating: You can reheat them in the oven for 5 minutes at 350º F and add more cheese if you want to!

    Nutrition

    Nutrition Facts
    Spinach and Zucchini Crustless Quiche
    Amount Per Serving
    Calories 95 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 131mg44%
    Sodium 292mg13%
    Potassium 184mg5%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 8g16%
    Vitamin A 997IU20%
    Vitamin C 7mg8%
    Calcium 79mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Share it on Instagram mention @nashifood or tag it #nashifood!

    If you tried this Zucchini and spinach crustless quiche recipe or any other recipe at Nashi Food, don’t forget to rate ⭐️⭐️⭐️⭐️⭐️ the recipe and leave me a comment below! I love knowing about your cooking experience.

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    Reader Interactions

    Comments

    1. Roxana

      July 07, 2017 at 4:05 pm

      This has two of my favorite veggies. And packed with flavor, protein and nutrients.

      Reply
      • Jo Bachmeier

        August 17, 2021 at 12:46 pm

        Wonderful recipe!! I’m always looking for high protein, no gluten recipes that are quick meals that stay with me! This would also go Very well with quartered artichoke hearts & bacon!

        Reply
    2. Erin Clarkson

      July 07, 2017 at 5:37 pm

      This looks amazing! Quiche is such a quick and easy meal too – we love making it to use up bits and pieces in our fridge!

      x

      Reply
    3. Michelle @ Vitamin Sunshine

      July 07, 2017 at 5:50 pm

      This looks delicious! What a great make-ahead breakfast or lunch.

      Reply
    4. Patty @ Spoonabilities

      July 07, 2017 at 5:57 pm

      I love quiche! I haven’t had it in a while and you have totally inspired me to bake one for dinner this weekend. I love how you’ve left out the crust — I can do without that these days… 😉

      Reply
    5. Sandy at Ginger & Scotch

      July 07, 2017 at 8:39 pm

      I love all the ingredients in this dish! And a crustless quiche is perfect for those days I *think* I have pastry crust in my freezer only to discover that I had already used it.

      Reply
    6. Jeri

      July 04, 2022 at 1:46 pm

      I made this healthy spinach and zucchini quiche with fresh ingredients from my garden! It was so good! Thanks!

      Reply
    7. Swathi

      July 04, 2022 at 4:55 pm

      This crustless zucchini quiche looks delicious

      Reply

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