This crustless quiche is a fantastic way to enjoy all the summer produce, but for sure, it can be made year round, when you are aching for a little summer in your life.
Celebrating Vegetables and Cheeses!
The base flavours for this cheesy quiche are fresh spinach and feta cheese used in classic Greek Spanakopita. But the co-star for this quiche is baked sliced zucchini rings and red onion, which have been tossed in garlic and onion powders, chili flakes, salt and pepper and olive oil. Baking them first removes excess moisture which would otherwise be released into the quiche as it bakes, turning it unnecessarily watery. Because the structure of this quiche has breadcrumbs and very little actual liquid, we don’t need to be fussy with the spinach this time around. See my comprehensive Quiche post for more information on this topic. This post also contains all info for the best way to prepare the crust for a quiche.
And while I am calling this a quiche, it doesn’t contain any cream or liquid dairy. There are the eggs of course, but instead of cream, we are using feta cheese, mozzarella, and parmesan cheese. For stability panko (gluten free works great) breadcrumbs are added to the batter. Once the vegetables are baked and cooled slightly, they, along with chopped fresh baby spinach are folded into the batter.
Half of the veggie filled batter is spread out in a buttered deep pie dish or other similar sized baking dish. Then a layer of mozzarella cheese is spread over the filling. Then add the remaining veggie batter. Finish with a good sprinkling of parmesan cheese. Bake until golden and bubbly!
Thanks to not fussing with a crust (which I love to do with quiche) this meal is even easier to assemble. And with the eggs and cheeses we have protein. But most especially we have plenty of vegetables for their nutrients and healthy carbs in this dish. It makes for a delicious light dinner or lunch, or even a great brunch option.
To finish this quiche, a squeeze of lemon is just the thing! Serve this Zucchini Spanakopita Quiche with a light salad like Fattoush, or I love to serve it with roasted potatoes or even french fries!
This recipe was inspired by Stella’s Easy Zucchini Feta Pie over at Hungry Happens. I added an extra egg, more cheese, as well as the spinach, fresh mint and dill, and chili flakes.
As I mentioned earlier, while this dish definitely celebrates summer bounty, it can easily be made in the dead of winter, since all the ingredients are available all year round.
For other summery savory tart or quiche ideas, check out my Cheesy Summer Tomato Pie, Asparagus and Prosciutto Crustless Quiche, Tomato Saffron Tart with Crabmeat
If you make this summery Zucchini Spanakopita Crustless Quiche, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.
Love Jen
Zucchini Spanakopita Crustless Quiche
A vegetable packed crustless quiche with definite Mediterranean vibes! This cheesy and brightly flavoured quiche can be made and served year round, as a light dinner or even brunch option.
Ingredients
- 3 medium to large zucchini sliced into rings about 1/4 inch or 5mm thick, but no thicker
- 1 medium red onion diced
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili flakes or less as desired
- salt and pepper to taste
- 4 large eggs lightly beaten
- 5.5 oz 155g feta cheese, crumbled well
- 1/3 cup grated parmesan cheese, plus 2-3 tbsp more to scatter on top of the quiche before baking
- 1 tbsp chopped fresh mint
- 1/2 tsp dried oregano
- 1/2 cup packed chopped baby spinach
- 2 tbsp chopped dill
- 1/3 cup panko breadcrumbs, gluten free is fine
- 2/3 cup shredded mozzarella, make sure it is packed
- lemon for serving
Instructions
-
Preheat your oven to 400° F. Line a large baking dish with parchment paper.
-
Toss the sliced zucchini and diced red onion onto the baking sheet, Drizzle with the oil, garlic powder, onion powder, chili flakes, and salt and pepper to taste. Toss to coat well. Spread them out evenly and roast for 20-22 minutes. They should be lightly golden brown, with a good amount of excess moisture removed. Transfer the baking sheet to a wire rack to cool down, and lower the heat in the oven to 375°F.
-
In a large bowl, mix together the eggs, feta, parmesan, mint, oregano, spinach, dill, breadcrumbs, and salt and pepper to taste.
-
Stir in the zucchini and onions carefully, to coat with the batter.
-
Transfer half of this mixture to a greased pie dish and spread it out evenly. Sprinkle all over with the mozzarella.
-
Top with the remaining zucchini batter and spread it out evenly. Top with another sprinkle of grated parmesan.
-
Bake for 50 minutes or until golden brown on top and bubbling on the edges.
-
Serve with a good squeeze of lemon, and a salad or roast potatoes, or even french fries!
Recipe Notes
This quiche tastes great at room temperature. Actually, like most quiches etc, it is even better on day two. If you want to serve it the same day, try to bake it earlier in the day, and then reheat before serving. Slices can even be wrapped securely and put in the freezer for up to a month. Thaw in the fridge overnight and reheat in 325F oven or even in a covered skillet set on medium low on your stove top.
Can you cook this in a air fryer?
Hi Diane, I haven’t baked a pie or quiche in an air fryer yet. I hesitate to say it would work correctly. I would stick to a conventional oven. If you do try it, let me know how it works out. Hope this helps. Love Jen
I made 2 of these and brought to work. People are LOVING! Thank you!
Hi Karen, Yay, so happy that you are feeding your workmates and getting great feedback. It’s such a healthy and tasty recipe, and perfect for doubling. Thanks, Love Jen
I want some crust, puffed pastry in particular.
I wish you had offered this option, so I don’t have to try and create it myself!
Hi Juli, If you had read through the entire blog post, you would see the link to my comprehensive Quiche recipe, and I did mention that it includes how to manage the crust for a traditional quiche. There is a link in to my pastry recipe. The whole point of this recipe, as indicated by the actual title is that this one is crustless, so it should have been evident that no recipe for the crust would be in this specific recipe. Hope this helps.
I like how you incorporate veggies. Please do not call this low carb. Carbohydrates are the preferred fuel source of the body and the brain really only can use carbohydrates. The veggies are mostly carbs! The cheeses also have a lot of carbs … but we need carbs!
Hi Jeanne, You are so right! I was concentrating on reducing carbs via the crustless nature of the recipe, that I really didn’t focus on the fact that the good carbs by all the veggies are still a good and necessary thing. I corrected my wording thanks to you.
I made this. I increased the amount of ingredients and it is a meal that I really loved. Love the mint and dill.i added some greek seasoning to. It is one of the best tasting meals I have ever eaten. All ingredients I really like. Thank you for the recipe.
Hi Lisa, this is definitely a recipe where you can play/add with ingredients as per your palate. So happy you like the flavour profile as much as we do. Enjoy, Love Jen
Can’t wait to make this ! Thank you for recipe
Hi Sandi, Enjoy, it is such a great dish, perfect all year round, Love Jen
Hello, thank you for what sounds like an absolutely delicious dish, I love the fact there’s no crust so no faffing with pastry which makes it a really quick dish to make, my only question is my husband and I aren’t really fans of Feta cheese, would there be an alternative that I could use to replace it, I will certainly give it a try with the Feta first, you never know it might change our minds about it, but if it doesn’t what alternative would you suggest?
Thank you in advance ☺
Hi Rachel, you’ll love how much easier it is without a crust to fuss with! Enjoy, Love Jen
Amazing flavor!! I wouldn’t change a thing. I will be making this again. We are sharing this with a friend and her husband. I am almost kicking myself that we didn’t make two.
Hi Bobbie, so happy to hear! You are so right, so many times I have thought that making a second makes so much sense! Your friends must be happy to have you in their life. Love Jen
I have made this quiche many times. I love it. Bringing it to a Holiday potluck this weekend! You don’t even notice that there isn’t a crust! It also is great the next day too!!
Hi Cara, so happy to hear. I’m the same, I make so many pies with crusts, that’s it’s great to have a dish that doesn’t miss the crust at all. Enjoy