We’re totally in love with this crustless zucchini quiche that’s packed with tender leeks, fresh zucchini, and melty cheese. It’s the perfect cozy dish for any meal — breakfast, brunch, or even a light dinner.
If you want an easy gluten-free zucchini quiche recipe with a delicious vegetarian and vegan option, this recipe is exactly what you need.
Why We Skipped the Crust
Going crustless means this quiche is lighter, gluten-free, and still super satisfying. Plus, it lets the fresh zucchini and leeks shine front and center.
For anyone searching for a low-carb crustless quiche with zucchini and leeks, this one is packed with flavor and easy to make.
Leeks Bring Sweet, Mild Onion Flavor
Leeks are such a versatile veggie and add a subtle sweetness that complements zucchini perfectly. They soften up beautifully in this quiche base.
If you’re after a zucchini leek quiche recipe with rich, savory flavors, this one delivers every time.
Pro Tip: Vegan Cheese Swap
For the vegan option, we use plant-based cheese that melts well — it’s a game-changer! This makes the quiche just as creamy and delicious without any dairy.
Looking for a vegan zucchini quiche recipe that’s cheesy and satisfying? This recipe’s got you covered.
Simple Ingredients, Big Flavor
Besides zucchini, leeks, and cheese, the recipe uses eggs (or chickpea flour for vegan), almond milk, and herbs like thyme or parsley for an herby punch.
This crustless zucchini quiche recipe with herbs and cheese is perfect for a fresh, homey meal that feels special but is simple to prepare.
Great for Meal Prep & Leftovers
This quiche keeps well in the fridge and reheats beautifully, making it an excellent make-ahead dish. Slice it for packed lunches or a quick snack.
If you want an easy make-ahead vegetarian or vegan quiche, this is a fantastic choice.
Perfect for Breakfast, Brunch & Beyond
Whether you’re serving it at a weekend brunch or a cozy dinner, this quiche pairs wonderfully with a fresh salad or roasted veggies.
This versatile zucchini quiche recipe is great for any time of day and suits vegetarians, vegans, and gluten-free diets alike.
Why We Love This Quiche
It’s healthy, wholesome, and packed with veggies without sacrificing flavor or creaminess. Plus, it’s incredibly adaptable to whatever ingredients you have on hand.
If you’re looking for a simple, delicious zucchini quiche with a vegan twist, you’re going to want to bookmark this recipe.
Ingredients
- 1 tbsp olive oil
- 1 medium leek sliced thin
- 2 medium zucchinis grated and lightly salted (see notes)
- 4 large eggs or vegan egg replacer equivalent for 4 eggs
- 100 g 1 cup crumbled feta or shredded fontina (or vegan cheese blend)
- 120 ml ½ cup plant-based milk or dairy milk
- ¼ tsp nutmeg
- ½ tsp salt
- Freshly ground black pepper to taste
- Optional: fresh herbs chives, dill, or parsley, for garnish
Instructions
- Preheat Oven to 180°C / 350°F. Grease a 9-inch quiche dish or pie pan.
Prep Zucchini:
- Grate zucchini and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess water using a clean towel.
Sauté Leeks:
- In a skillet, heat olive oil over medium heat. Sauté sliced leeks until soft and fragrant, about 5–7 minutes. Let cool slightly.
Make the Egg Base:
- In a large bowl, whisk together eggs (or vegan substitute), milk, nutmeg, salt, and pepper. Stir in cheese, zucchini, and cooked leeks.
Bake:
- Pour mixture into prepared dish. Bake for 35–40 minutes, or until set and golden on top. Let cool slightly before slicing.
Serve:
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
- Vegan Egg Substitute Ideas: Use chickpea flour batter (¼ cup chickpea flour + ¼ cup water per egg) or commercial egg replacer.
- Grating & Draining Zucchini is key to prevent sogginess—don’t skip this step.
- Add sun-dried tomatoes or caramelized onions for a flavor twist.
Frequently Asked Questions About Our Crustless Zucchini Quiche
What makes this quiche crustless?
Instead of a traditional pastry shell, the quiche uses a layer of sautéed zucchini and leeks (or other veggies) as a base. This results in a lighter, low-carb dish that’s perfect for brunch, lunch, or dinner.
How do I prevent the quiche from becoming watery?
Zucchini releases a lot of moisture. For best results, grate or thinly slice it, then squeeze out excess water using a towel or colander.
Can I make it vegan?
Yes! Replace eggs and dairy with plant-based alternatives—such as tofu or chickpea flour custard, dairy-free milk, vegan cheese, or nutritional yeast—for a creamy, vegan-friendly version .
Should I cook the vegetables first?
Yes. Sautéing zucchini and leeks (or shallots) helps remove extra moisture and enhances flavor before they go into the custard .
Can I customize the cheese?
Absolutely. Common options include feta, fontina, mozzarella, or Parmesan. Vegan versions can use dairy-free cheeses or omit them entirely for a lighter dish.
Is this quiche gluten-free?
If you omit or substitute flour (used in some variations) with a gluten-free blend—or leave it out entirely—the quiche is naturally gluten-free.
How long to bake and at what temperature?
Bake at around 175–180 °C (350 °F) for about 35–50 minutes, until the custard is set and the top is lightly golden .
How should leftovers be stored?
Keep in an airtight container in the fridge for up to 3–5 days. Reheat gently in a low oven or microwave to preserve texture .
What are good serving suggestions?
Enjoy warm, room temperature, or chilled. Pair it with a fresh salad or simple soup for a light, balanced meal.
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