Crustless Zucchini and Feta Quiche

By Hetty Lui McKinnon

Updated November 24, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ready In
1 hr
Rating
5(81)
Comments
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A low-effort crustless quiche can be adapted to the seasons, as perfect for weeknight dinner as it is for weekend brunch. This one is flecked with zucchini, salty cheese and fragrant scallions, and though it feels sunny and summery, it can be prepared year-round. Grating the zucchini is key to achieving the supple texture, allowing the liquid to be easily squeezed out while retaining just enough moisture to keep the egg base light and silky, with an irresistible custard-like consistency. Like French clafoutis, this crustless quiche has a touch of flour, which stabilizes the custard and delivers a firm-yet-jiggly texture. Feta’s sharp tang enlivens zucchini’s mellow earthiness, while Cheddar, preferably aged, brings essential saltiness. Serve this dish warm or at room temperature, alone or with a side salad. 

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Ingredients

Yield:4 to 6 servings

  • 1 pound zucchini (2 medium), coarsely grated

  • Salt and pepper

  • 2 tablespoons extra-virgin olive oil

  • ½ cup whole milk

  • 4 large eggs

  • ¼ cup all-purpose flour 

  • 6 ounces feta, crumbled

  • 1 cup grated aged Cheddar 

  • 4 scallions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 173 milligrams cholesterol; 300 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 22 grams fat; 1 gram fiber; 531 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt and toss to coat. Leave for 5 minutes.

    2. Step 2

      Heat the oven to 350 degrees. Drizzle the olive oil into a 9-inch round or oval baking dish and tilt it to allow the oil to cover the base and sides.

    3. Step 3

      Meanwhile, add the milk and eggs to a large bowl and whisk to combine. Add the flour, season with ½ teaspoon each of salt and pepper, and whisk just until there is no more dry flour. (A few small lumps are OK.) 

    4. Step 4

      Squeeze the zucchini to remove as much water as possible. (It doesn’t have to be completely dry.) Add the zucchini to the egg mixture, along with the feta, half of the Cheddar and half of the scallions, and fold to distribute evenly. 

    5. Step 5

      Pour the mixture into the prepared dish. Top with the remaining Cheddar and scallions.

    6. Step 6

      Bake until the center is just set, 35 to 40 minutes. (Insert a toothpick into the center and if it comes out clean, it is ready.) Remove from the oven and allow to cool for 10 minutes. Run a knife around the edge to loosen and then cut into wedges or squares. This crustless quiche can be served hot, at room temperature or cold.

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Ratings

5 out of 5
81 user ratings
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Comments

Suzy

@MB Williams- do you think this can be prepped the night before ?

MB Williams

Made tonight just as written and it came out perfectly in 35 min. Might cut out the 1/2 tsp salt in the batter as the cheeses have plenty of salt. Also might add a few sautéed mushrooms and/or roasted red bell peppers. Was easy and pretty straightforward. We’re thinking of using it for breakfast or brunch with overnight guests.

Tutu

I would say Do Not Peel the Zucchini. I'm making this comment based on my cooking experience in general and with Zucchini. The Zucchini Skin is so thin that when grated, it's hardly noticeable. I did make Martha Rose Shulman's Scrambled Eggs with Zucchini from this site - it calls for grated zucchini - and I didn't peel the zucchini. The recipes are somewhat similar although this Z Quiche calls for several more ingredients and is baked.

Tangul

I make this all the time for brunch, I add dill which makes it tastier.

Adriene S

I made this for the first time this weekend, exactly as written. The recipe as-is is SO salty, almost inedible. For me, I think 6 oz of feta is just way too much - and I love feta. I will absolutely make this again but will scale back on the salt and at least half the feta.

katie

Tasty combo but mine turned out way too salty. Next time I will omit the salt and just rely on the salt in the cheese

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