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Our Love Language is Food > Recipes > Breakfast

Published: Jul 24, 2021 · Modified: Jul 13, 2022 by Meredith · This post may contain affiliate links · 2 Comments

Crustless Zucchini Quiche

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Our crustless zucchini quiche (also commonly called zucchini pie or zucchini egg bake) is a fun and veggie packed breakfast option! Great to meal prep for a weekday breakfast or enjoy as part of a weekend brunch.

Top down view of a slice of zucchini pie. Below the in focus slice of egg bake, you can see the pan of zucchini pie, plates, utensils, and a white napkin.

Zucchinis are starting to make their debut at our local farmers market, which means we’re about to see zucchini in bulk from family, friends, and co-workers. There is just something about zucchini plants that are prolific and you suddenly find yourself swimming in them. If you are also finding yourself suddenly blessed with lots and lots of zucchini, you know it’s important to find different things to make with this vegetable to keep things interesting!

This zucchini pie recipe is one of our favorite ways to use zucchini. It’s an easy breakfast recipe that helps us to get a serving of vegetables in the morning and is high in protein. This zucchini egg bake is also a great recipe for those who love to meal prep as leftovers stay well in the fridge for several days, making weekday mornings easier.

If you love this savory zucchini recipe, you’ve got to try our zucchini fritters too! They’re great for breakfast (as a replacement for hashbrowns), and could even be paired with this recipe for a zucchini-filled meal!

Jump to:
  • Why You’ll Love This Crustless Zucchini Pie Recipe
  • Ingredients for Our Zucchini Egg Bake
  • Zucchini Quiche Step-By-Step Instructions
  • Zucchini Pie Recipe FAQs
  • Love This Recipe? You May Also Enjoy
  • Zucchini Pie (aka Zucchini Egg Bake)

Why You’ll Love This Crustless Zucchini Pie Recipe

Level of difficulty: Easy. Chopping the zucchini is the most involved part of this egg breakfast dish. Then it’s just layering and putting your egg bake in the oven!

Flavor: The eggs and Italian seasoning are the most prominent flavors, while the creamy cheeses and zucchini play a supporting role flavor wise.

Time: It will take you about 55 minutes to make zucchini pie. This includes time to chop, layer, and cook your veggie egg bake.

Ingredients for Our Zucchini Egg Bake

Ingredient shot for this zucchini egg casserole recipe. Shows slices of swiss, gouda, shredded parmesan, zucchinis, eggs, and spices.
  • Fresh Zucchini: you will need 2-3 medium sized zucchinis for this easy egg bake
  • Cheese – Gouda, Swiss, and Parmesan: this vegetarian egg bake is packed with 3 varieties of cheese. This adds a wonderful creaminess to your crustless zucchini pie recipe.
  • Large Eggs: 10 large eggs are needed for this zucchini egg casserole
  • Seasoning – Italian Seasoning, Salt and Pepper: don’t skimp on the seasoning!

See recipe card below for a full list of ingredients and measurements.

Zucchini Quiche Step-By-Step Instructions

9 photo collage showing how to assemble your egg bake.

Pre-heat oven and prep baking dish. Pre-heat oven to 375°F (190°C) and spray a deep pie plate with non-stick cooking spray and set aside. Note: if you don’t have a deep pie dish, an 8×8 or 9×9 pan will work too!

Wash and prep your zucchinis. Wash and slice your zucchinis into thin discs. The goal is the create 3 zucchini layers in your pie dish, so the number of zucchinis needed will depend on the size of zucchinis

Layer the zucchini and cheeses. Start by placing a single layer of zucchini discs across the bottom of your pie plate. Break the gouda and swiss cheese slices into halves, and place 2 and ½ slices of cheese over the first layer of zucchinis. Place a second layer of zucchinis over the cheese and continue to alternate zucchinis and cheese slices until you have 3 layers of zucchinis (or 4 if that better fills your pie plate). You can end with a layer of zucchini or cheese – either will work.

Add the eggs and seasoning. Whisk your eggs, salt, pepper, and Italian Seasoning in a medium bowl to combine. Pour over your zucchinis and cheese (try to move your bowl and change the location where you are pouring your eggs to get good coverage). If any zucchinis are not covered in egg, gently push them down into the egg to coat them

Top with parmesan. Sprinkle shredded parmesan cheese across top of the dish and top with Italian Seasoning for color

Bake. Place in the oven and bake for 35-45 minutes until your eggs are cooked (center of the dish is no longer jiggly)

Cool slightly and serve. Let the egg bake cool for about 5-minutes, slice, and serve!

Store Leftovers: Store leftovers in an air-tight container in the fridge for up to 3 days.

Close up of a slice of zucchini pie served on a plate and ready to eat! The remainder of the egg bake is shown in the background.

Zucchini Pie Recipe FAQs

Does it matter if I use summer squash instead of zucchini in this recipe? No! I often use a mixture of green zucchini and yellow summer squash in this veggie egg bake. Select whichever looks best at your farmers market, grocery store, or from your garden.

How do I know when the eggs are fully cooked? I like to check my bake at the 35 minute mark and give it a gentle shake. If the center jiggles, it needs more time in the oven. If you’d prefer to measure the temperature, use an instant read thermometer inserted into the center of the egg bake. Your eggs are cooked when the temperature reads 160°F.

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Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating & comment below! You can also tag @ourlovelanguageisfood on Instagram & Facebook. Be sure to subscribe to our weekly newsletter to get free recipes sent directly to your inbox!

Top-down shot of Zucchini egg bake on a serving spoon.

Zucchini Pie (aka Zucchini Egg Bake)

Meredith
This hearty zucchini egg bake is a perfect breakfast or brunch option to share with family and friends. This egg dish holds up well in the fridge for a couple of days, making it a good option for those who like to meal-prep to make weekday breakfast time easier.
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Inactive Time 5 minutes mins
Total Time 55 minutes mins
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 258 kcal

Ingredients
  

  • 2-3 medium zucchinis, sliced into half moons
  • 5 slices gouda cheese
  • 3 slices swiss cheese
  • 10 large eggs
  • 2 teaspoon Italian Seasoning
  • Salt & pepper to taste
  • ¼ cup shredded parmesan cheese

Instructions
 

  • Pre-heat oven to 375-degrees F (190-degrees C)
  • Spray a deep pie plate with non-stick cooking spray and set aside (if you don’t have one of these, a 9×9 pan will work)
  • Wash and slice your zucchinis into thin discs. The goal is the create 3-4 zucchini layers in your pie dish, so the number of zucchinis needed will depend on the size of zucchinis
  • Layer the zucchini and sliced cheeses. Start by placing a single layer of zucchini discs across the bottom of your pie plate. Break the gouda and swiss cheese slices into halves, and place 2 and ½ slices of cheese over the first layer of zucchinis. Place a second layer of zucchinis over the cheese and continue to alternate zucchinis and cheese slices until you have 3 layers of zucchinis (or 4 if that better fills your pie plate). You can end with a layer of zucchini or cheese – either will work.
  • Whisk your eggs, salt, pepper, and Italian Seasoning in a medium bowl to combine. Pour over your zucchinis and cheese (try to move your bowl and change the location where you are pouring your eggs to get good coverage). If any zucchinis are not covered in egg, gently push them down into the egg to coat them
  • Sprinkle shredded parmesan cheese across top of the dish and top with Italian Seasoning for color
  • Place in the oven and bake for 35-45 minutes until your eggs are cooked (center of the dish is no longer jiggly)
  • Let cool for about 5-minutes, slice, and serve!

Notes

*If you want to temp your egg bake to ensure the eggs are cooked, use an instant read thermometer inserted into the center of the egg bake. Your eggs are cooked when the temperature reads 160°F.

Nutrition

Calories: 258kcalCarbohydrates: 4gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 313mgSodium: 597mgPotassium: 324mgFiber: 1gSugar: 2gVitamin A: 785IUVitamin C: 12mgCalcium: 350mgIron: 2mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 3 votes (2 ratings without comment)

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    How many stars would you give this recipe?




  1. Annette K. says

    April 18, 2022 at 2:38 pm

    5 stars
    This zucchini pie was easy to make and delicious! I used a mild Gouda, Jarlsberg, and a good parmesan reggiano. The only change I made was to shred the cheese. It made the cheese easier to handle given the shape of the wedges of cheese. I will definitely make this again!

    Reply
    • ourlovelanguageisfood says

      April 18, 2022 at 2:38 pm

      I’m so glad to hear that you enjoyed it!! Shredding the cheese is a great option too! Thank you so much for making my recipe – I really appreciate it!

      Reply

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I am a Midwest-based foodie and mom working full time by day and sharing my passion for all things food by night. Follow along for great recipes to share with your family and friends. I've got you covered for breakfast, dinner, snack-time, parties, desserts, drinks, and more!

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