Crustless Zucchini Quiche



Serving size

1/4 pie
90 Minutes

This recipe can be easily multiplied, but you’ll need multiple pans. This recipe makes good leftovers.

Crustless Zucchini Quiche


2 tsp. Olive oil
1 large White onions (diced)
16 ounces Zucchini (cut into 1/4 inch dice)
8 large Egg(s)
4 ounce Provolone cheese (grated)
1/8 tsp. Salt
1/2 tsp., leaves Dried basil
1/2 tsp., leaves Dried oregano
1/4 tsp. Dried marjoram
1/4 tsp., leaves Dried thyme
6 large Green olives (black olives)(cut into slivers)
4 tsp.. Capers


Preheat the oven to 325°F.

Place 1 teaspoon of the olive oil in a medium skillet over medium high heat.

When the oil is hot, add the onion and cook for about 5 minutes. Toss frequently.

Remove and let cool.

Add the other teaspoon of olive oil to the pan and then the zucchini.

Cook for about 5 minutes. Toss frequently. Remove and let cool.

Place the eggs in a large bowl and whisk until frothy.

Add the cheese, salt, basil, oregano, marjoram, thyme, olives and capers. Whisk until blended.

Fold in the cooled onions and zucchini until well blended.

Place the mixture in a large pie pan or springform pan.

Bake for 40 minutes.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a super simple dish to make: the hands-on preparation time takes about 20 minutes or so. The best part of this is that the dish is actually better as leftovers the next day.

"Sadly, there are writers who wouldn't know an umlaut from an omelet."

Kevin Ansbro