Crustless Zucchini Quiche

Crustless Zucchini Quiche

You'll fall in love with this easy, flavorful quiche. Zucchini, onions and green chiles fill this quiche with flavor. Cottage cheese and mozzarella cheese add a delicious creaminess and great way to get in dairy!
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: crustless quiche, low sodium quiche, quiche, zucchini
Servings: 8 1/8 pie
Calories: 169kcal
Author: Melanie Betz MS, RD, CSR, FAND, FNKF


  • 1 zucchini grated
  • 1 small onion chopped
  • 4 eggs
  • 2 cups part-skim mozzarella cheese shredded
  • 1 cup low-fat, reduced sodium cottage cheese
  • 1 4.5oz can green chiles
  • 1/2 teaspoon black pepper
  • 1/4 cup green onion chopped


  • Preheat oven to 375'F. Spray a 9-inch pie plate with cooking spray.
  • Press grated zucchini into paper towels to absorb as much liquid as possible.
  • Heat a medium skillet over medium-high heat and spray with cooking spray. Add onion and cook until softened, about 5 minutes. Add zucchini and cook until softened, about 3 minutes. Set aside.
  • In a large bowl, whisk eggs until thick and fluffy. Add mozzarella, cottage cheese, chiles, pepper and cooked zucchini mixture. Stir to combine.
  • Pour into prepared pie plate. Bake 35-40 minutes until top is puffed and golden brown and a toothpick inserted into the center of the quiche comes out clean.
  • Garnish with green onion.


NUTRITION FACTS (per 1/8 pie): 169 calories, 9g fat, 4g saturated fat, 115mg cholesterol, 303mg sodium, 8g carbohydrate, 0.6g fiber, 0g added sugar, 13.6g protein, 252mg calcium, 208mg potassium, 257mg phosphorus, 3mg oxalate

18 thoughts on “Crustless Zucchini Quiche”

  1. confused to what eat . I am celliac and recovering from lyme decaice. Kidneys have taken aunch. Your blogs are educating me.

  2. This recipe looks good! Do you have an idea of the size or weight of the zucchini that you’d use for this quiche? Thanks!

    1. Melanie Betz MS, RD, CSR, CSG

      I’d just look for a medium sized one. I’ve used many different sizes, and they all work out!

  3. Can I freeze individual slices. If yes, what would the reheating instructions be?
    Alternatively, how long would leftovers keep refrigerated?

    1. Melanie Betz MS, RD, CSR, CSG

      I’d keep leftovers in the fridge for 2-3 days. You could definitely freeze individual slices! I’d let them thaw in the fridge, then bake them at 350 for about 10 minutes, or until heated through!

      1. How critical is the cheese in the recipe? If I use just 1 cup of mozzarella or skipped it altogether would it still work?

  4. Hope it’s not too late to put comments on here. I just recently found out that I need to be on a low oxalate diet. I am finding that different sites don’t agree with what is low or high in oxalates. This is so confusing for someone new to this. I am going with eating oat cereal from your list as I truly love it. I am having very large stones from eating foods that aren’t good for me. Thanks for the recipes and suggestions.

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Vicki! You could absolutely substitute your favorite vegan shredded cheese for the mozzarella. For the cottage cheese, I bet a dairy free yogurt would work well! Let me know how it works if you try it!

      1. Melanie Betz MS, RD, CSR, CSG

        Hi Vicki –
        Thank you for your comment! That is an error. You don’t need the flour in this dish. I just fixed it. I hope you enjoy it!

    2. I was a vegan….but since I’ve had high oxalate stones I needed to cut the soy out of my diet. I’ve been eating more dairy now. Hopefully there are some “dairy products” that are made of something else…but not nuts!

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