Make this easy, crustless quiche for brunch or a light, weekend dinner.
Table of Contents
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🗝️ Key takeaways
- Impossible zucchini pie is a crustless zucchini quiche recipe that’s creamy, savory, and easy-peasy!
- Perfect prepped ahead of time, zucchini cheese quiche is a great recipe for a quick breakfast, brunch, or light dinner any day of the week.
- For the best results, saute the zucchini and onion to remove excess liquid and prevent a soggy quiche mixture.
This easy zucchini quiche recipe is super flavorful and features a savory Bisquick filling—no crust, no fuss!
Enjoy it solo for breakfast, or pair it with a fresh salad and roasted veggies for a delicious light lunch. It's impossibly good!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- White, yellow, and red onion all work great in this cheesy zucchini quiche recipe.
- If you have plenty of homegrown tomatoes use them instead of the canned tomatoes. Be sure to drain off any juice that collects when chopping them.
- Amp up the veggies and toss in some mushrooms or bell peppers, too.
- You can saute the zucchini and onion in butter, vegetable oil, or olive oil instead of cooking spray if you'd like.
- Feel free to substitute some or all of the sharp cheddar with grated parmesan cheese, mozzarella, Swiss cheese, or drained cottage cheese.
- The best part of this simple quiche recipe is that it doesn’t require a crust. However, you can add a homemade pie crust or store-bought pie crust if you wish—just don’t forget to blind-bake the crust before adding the quiche filling!
- Evaporated milk makes the best creamy zucchini quiche, but whole or 2% milk works, too.
- Make your delicious zucchini quiche extra indulgent by using half-and-half or heavy cream instead of evaporated milk.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Saute the diced zucchini and onion over medium heat until softened.
Add the zucchini, onion, and drained Rotel tomatoes to the prepared pie plate.
Sprinkle the shredded sharp cheddar cheese on top.
Pour the Bisquick egg mixture over the cheese and bake.
🍴 Equipment
- Large skillet
- Pie plate
🥫 How to store leftovers
Let leftover quiche cool to room temperature, then wrap the pie plate tightly in plastic wrap or transfer the leftovers to an airtight container.
Refrigerate for up to four days. You can enjoy your quiche cold or microwave it if you like it warm.
Wrap individual slices of impossible zucchini pie in plastic wrap or aluminum foil and freeze for up to three months. Then, thaw the frozen quiche in the fridge, or microwave it directly from frozen.
You can also freeze it unbaked right in the pan you plan to bake it in.
Expert Tip:
Sauteing the zucchini and onions is super important! It helps cook off some of the liquid, which prevents your quiche from becoming watery while it bakes.
💭 Things to know
- A 9-inch regular cake pan can also be used instead of a pie plate. Either way, remember to grease the pan so the quiche doesn’t stick and burn.
- Grated zucchini works just as well as diced zucchini in this recipe. Shred it using the large holes on a box grater and ring out the moisture with paper towels.
- Y’all know I’m a believer in the magic of grating cheese fresh from a block. Ditch the pre-shredded cheese that doesn’t melt well—you’ll thank me later!
- Mix the eggs, Bisquick mix, and evaporated milk separately in a large bowl before pouring it over the other ingredients. Avoid overmixing, which could activate the gluten in the flour and make it tough.
- Create a pretty pattern on top of your quiche by adding a few thin zucchini slices before baking.
- Your zucchini quiche is done baking when the center of the filling measures at least 165 degrees F on an instant-read thermometer.
- Garnish with fresh basil, thyme, rosemary, parsley, green onions, or chives for a delightful herby finish.
👩🍳 FAQs
Zucchini and onion both contain a lot of moisture, so you need to saute them first to cook off some of that liquid. Most baked zucchini recipes require that you saute the zucchini first. Otherwise, your quiche will be wet and soupy—no, thank you!
You either forgot to saute your veggies or drain the Rotel tomatoes before adding them to the quiche. Raw zucchini and onion release water while they bake, so you need to cook them first. Adding the liquid from the canned Rotel is another surefire way to make a soggy quiche!
Absolutely! You can assemble the zucchini pie one day in advance and store it in the fridge covered in plastic wrap or foil. Bake it directly from the fridge before serving. It will just take a few extra minutes for the cold filling to bake all the way through.
It is! Quiche holds up quite well during the freezing and thawing processes as long as it's wrapped up tightly. You can freeze it baked or unbaked.
📚 Related recipes
- One of the best quiche recipes out there, Cheese and Sausage Quiche is loaded with fresh Tex-Mex flavors from chilies, cilantro, and cumin.
- Creamy eggs, salty bacon, peppers, spinach, and melty cheese make my copycat Starbucks Egg Bites a delicious way to start your day!
- Breakfast Burrito Casserole is the perfect recipe for a hearty breakfast featuring spicy Southwestern flavors the whole family will love.
🍽️ Serve with...
Pear Salad is made with grilled pears, bleu cheese, toasted pecans, and a drizzle of golden jalapeno honey—a great choice to serve alongside zucchini quiche.
Rich and buttery with lots of onion flavor, my Lipton Onion Soup Mix Potatoes recipe is a simple roasted side dish that’s ready in 30 minutes!
Starbucks copycat Raspberry Thumbprint Scones belong on every brunch menu—the flaky, buttery pastry and tangy raspberry jam are divine!
Looking for more? Here are over 65 ideas for what to serve with quiche!
📞 The last word
This makes a great light dinner or brunch any time of the year but especially in summer when zucchini and tomatoes are at the tip-top of flavor.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crustless Zucchini Quiche
Print Pin Recipe Rate RecipeIngredients
- 1 cup zucchini, diced
- 10.5 ounces tomatoes with chiles, drained
- ½ cup chopped onion
- ⅓ cup grated Cheddar
- ⅔ cup Bisquick
- ¾ cup evaporated milk, regular milk is fine
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Spray a 9-inch pie plate with no-stick cooking spray.
- Set aside.
- Spray a skillet with non-stick spray.
- Add the zucchini and onions and cook over medium heat until the onions are softened. Stir often.
- Add zucchini and onion mixture, drained Rotel, and cheese to the pie plate.
- Sprinkle the cheese on top.
- Whisk together remaining ingredients with fork until blended. Pour evenly into pie plate.
- Bake about 25-30 minutes or until knife inserted in center comes out clean. Quiche will be 165℉ - 185℉ in the center when measured with an instant-read thermometer.
- Cool at least 10 minutes before serving.
Notes
Just before serving, bake until done. It may take a few minutes more since you're starting with a cold pie. Storage: Let leftover quiche cool to room temperature, then wrap the pie plate tightly in plastic wrap or transfer the leftovers to an airtight container. Refrigerate for up to four days. Wrap individual slices of impossible zucchini pie in plastic wrap or aluminum foil and freeze for up to three months. You can also freeze it unbaked right in the pan you plan to bake it in. Tips:
- A 9-inch regular cake pan can also be used instead of a pie plate. Either way, remember to grease the pan so the quiche doesn’t stick and burn.
- Y’all know I’m a believer in the magic of grating cheese fresh from a block. Ditch the pre-shredded cheese that doesn’t melt well—you’ll thank me later!
- Avoid overmixing, which could activate the gluten in the flour and make it tough.
- Your zucchini quiche is done baking when the center of the filling measures at least 165 degrees F on an instant-read thermometer.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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