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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


  • 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