Crustless Cheesy Zucchini and Carrot Quiche

Make the most of a zucchini glut with this crustless zucchini and carrot quiche. This simple, cheesy quiche is quick to prepare and works equally well for breakfast, lunch or a light supper served with salads.

This comforting quiche is a classic that never goes out of style. It’s a great way to use courgettes from the garden and turn simple storecupboard ingredients into something satisfying. The recipe is crustless for minimal fuss: gently caramelised onions, thinly sliced zucchini, coarsely grated carrots and plenty of cheese form the base. The custard is enriched with cream cheese for creaminess and a small amount of flour, which settles during baking to create a pastry-like layer at the bottom.

For a lighter, almost soufflé-like texture, the egg whites are whisked to stiff peaks and folded into the filling. Sliced tomatoes and extra grated cheese on top add colour and a golden finish when baked.

I prefer to soften the vegetables first: the onions are cooked in butter until translucent, then the zucchini and carrots are added briefly so they begin to soften but do not become mushy. Let the vegetables cool slightly before combining them with the custard so the eggs don’t curdle.

Serve the quiche warm, at room temperature or chilled. It’s lovely on its own for lunch, or as part of a buffet with slices of cooked ham or chicken and a selection of salads for a light supper.

Why I think you’ll love this quiche

• Full of vegetables — zucchini, carrots and onions — so it’s nourishing without being heavy.
• An easy way to add more vegetables to your meals without it feeling like a purely veggie dish.
• No pastry means less work and fewer kitchen skills required.
• Makes a large 10″ quiche that can be cut into ten generous slices for family meals and leftovers.
• An excellent use for a seasonal glut of courgettes.

Recipe information

Prep time: Around 30 minutes, including slicing and softening the vegetables.

Cooking time: 30–35 minutes at 190°C / 375°F.

Yield: One 10″ (25 cm) round quiche, about 10 slices.

Ingredients for the crustless zucchini and carrot quiche

See the recipe card below for exact measurements. The main ingredients are:

• Zucchini (courgettes) — sliced thinly.
• Onion — peeled and thinly sliced, caramelised first.
• Carrots — coarsely grated.
• Tomato — thinly sliced for the topping.
• Cheese — mature cheddar works well; grate for the filling and topping.
• Eggs — separated so the whites can be whisked and folded through the filling for lightness.
• Cream cheese — optional but adds extra creaminess when blended with the yolks.
• Flour — self-raising or plain with a teaspoon of baking powder; helps create a light base.
• Butter — for softening the onions and vegetables.
• Milk — forms the custard; substitute cream for a richer result if desired.
• Dried herbs — basil, oregano or mixed Italian herbs for seasoning.
• Salt and freshly ground black pepper to taste.

Instructions

Onions, carrots and zucchini

Custard

Allow the quiche to rest for at least 15 minutes before slicing. Serve warm, at room temperature or chilled. When warm it will be delicate and best eaten with a knife and fork; chilled, it firms up and is easier to handle.

Tips for a successful outcome

To ensure the best result:

• Always soften the vegetables first so they cook through during baking without making the quiche watery.
• Use a perfectly clean bowl for the egg whites; any trace of yolk prevents them from reaching full volume.
• Whisk the whites until they hold stiff peaks; they should remain in the bowl if you turn it upside-down briefly.
• Fold the whites in gently with a metal spoon to preserve the airiness; a few small streaks of white are fine and will disappear during baking.
• Lay the tomato slices carefully on top to prevent them from sinking.
• Check the quiche after 25 minutes; if one side is browning faster, rotate the dish for even colouring.
• The quiche is done when it feels firm in the centre; if it wobbles slightly, give it a few more minutes.

Variations

Replace the milk with single or pouring cream for a richer custard. Substitute other cheeses or add different herbs to personalise the flavour. You can also increase the variety of vegetables if you prefer a mixed vegetable crustless quiche.

Equipment

The basic equipment you will need:

• Frying pan for softening the vegetables.
• Large mixing bowl for the yolk mixture and vegetables.
• Clean bowl for whisking egg whites.
• Balloon whisk or electric hand mixer to whip egg whites.
• 10″ (25 cm) baking dish for baking the quiche.

Storage

Keep the cooled quiche in a covered container or wrapped in foil in the refrigerator for up to 4 days. Freezing is not recommended, as the texture of the vegetables and custard can deteriorate on thawing.

FAQ

Related recipes

For more savoury ideas, try other vegetable tarts and crustless bakes such as potato-crust quiche, courgette and tomato puffs, or a cheesy zucchini bake. These recipes follow the same simple approach: good vegetables, a creamy custard and plenty of flavour.

📋 The recipe

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