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Light yet satisfying, this crustless zucchini quiche is ideal for using up summer produce. Its custardy texture and savory cheese-leek flavor make it a perfect centerpiece for brunch or a make-ahead lunch. Vegan-friendly with easy swaps!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Brunch
Cuisine European
Servings 4 Servings
Calories 220 kcal

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.
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