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crustless courgette quiche gluten freeThis Crustless Summer Quiche is one of our favourite dinner this months. Courgettes and tomatoes are finally more cheaper and it is the perfect time of the year to cook them. There is two particularity to this quiche. First of all it is Crustless which means it is a very low carb healthy dinner and it is also gluten free as this recipe does not require to use wheat.

Then the way vegetables are finely peeled using a peeler and then swirled onto the pan create a very different taste to the quiche. The vegetables stay a little bit firmer adding some extra texture to the quiche and because you fill in the pan with vegetables before adding the egg mixture it makes the quiche very high in good complex carbs (vegetables). I mean that usually when we do a quiche we tend to add more egg mixture than stuffing which is not the case here. This one is full of veggie! courgette crustless quiche

Do not be afraid by the complexity of the ‘swirl’. It is very easy to do. Simply peel the courgette with a vegetable peeler – I remived the skin of the courgette but it is not necessary.

peel courgetteThen use a knife to cut fine slices of tomatoes. The technique to achieve this beautiful swirl is to start laying the courgette peel from the side of the pan to the center. Then when the pan is full of courgette squeeze some tomato slices in the middle of the courgettes layers at the very end when all the courgette swirl fill in the pan. Fill the hole with the egg mixture flavoured with fresh herbs and topped with fresh ricotta on the top before baking.


As a French girl you know my love of wine and the flavours of this quiche is enhanced but a glass of cold white wine – sauvignon blanc is the best I thought. Of course if like me you have got diabetes I would recommend a glass of red wine instead as it contains less sugar. A glass of pinot noir will goes very well with the ricotta and courgettes of this quiche as well.

Crustless Summer Quiche

If you are looking for very nice wine deals I also recommend you to visit the Advintage online wine store. They have got a large variety of wine including French wine with very special wine deals. I always like to have few bottle of good wines in stock in my house and I found it difficult to get good French wine at good price in New Zealand. This website always provided me some very good options at the best price. Of course wine is alcohol so do not over drink it ! However having a glass of wine through the week end with your friends is a nice treat that I think I deserve after sticking to a very strict diet through the week.

crustless quiche sweetashoney

So enough talk now this is the recipe of this super healthy Crustless Courgettes, Tomatoes & Ricotta Quiche.

ricotta crustless quiche

Crustless Summer Quiche with Swirled Zucchini, Tomatoes and Riccota Cheese

Author: SweetAsHoneyNZ
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  • 2 whole eggs size 6
  • 150 ml coconut milk if or any milk you like
  • 50 ml light coconut cream or cream you like soy works too
  • 1 courgette peeled
  • 1 to mato finely sliced
  • 50 g ricotta cheese - optional if dairy free
  • 1 tbsp buckwheat flour or cornflour or brown rice flour
  • 1 tsp Fresh thyme
  • 1 tsp Fresh rosemary


  • Preheat the oven at 200 C.
  • In a bowl slightly beat the whole eggs with milk, cream and flour. Coconut milk and coconut cream works well if you are dairy intolerant.
  • Add the fresh chopped herbs into the egg mixture.
  • Add salt and pepper regarding your taste.
  • Peel the skin off the courgette.
  • Hold the courgette horizontally on the bench top and with a peeler peel fine slices of courgettes. See photography in the post for example.
  • Slice the tomato finely with a sharp knife.
  • Grease two medium size pie pan - 15 cm diameter.
  • Starting from the side to the center of the pan, arrange the finely peeled slices of courgettes to form a swirl until you completely fill in the pan.
  • Squeeze some tomato slices between the swirled courgette slices.
  • Pour the egg and herbs mixture on the top of the vegetables.
  • Crumble some fresh ricotta cheese on the top and bake for 40 minutes or until the egg mixture is set.
  • Enjoy with a green salad and glass of white wine if you like.
  • This recipe serve 2 medium size quiche.
  • Can be store in the fridge up to 3 days and eat cold or hot.
  • Rewarm well in the microwave.
  • Stir until well combine.
  • Pour in a greased pie pan.
  • Topped with lots of dry thyme.
  • Bake at 200 C for 40 minutes.
  • Can be eaten hot or cold.

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  1. Hi Carine,
    I noticed a Vegan symbol on this recipe, and was wondering if that was supposed to be there, considering the egg and cheese.

    • OMG! It shouldn’t be there of course! However if you are looking for a vegan frittata/quiche I have got a recipe for you here. Enjoy and thanks so much for noticing this bug! XOXO Carine.

  2. 5 stars
    I made this tonight for dinner. I had to do some conversions for American cooking. I also did not have small little dishes as in the photo, so I doubled the recipe and made in a 9 in glass pie dish.
    I used almond flour in place of buckwheat and I also used a can of red sockeye salmon instead of tomato. Making the giant swirl of long zucchini slices was a bit challenging, but I managed to do it and then tucked the salmon and feta cheese in between. I used fresh dill and flat leaf parsley for the herbs along with salt and pepper. Mine turned out kind of watery. I could barely lift a slice out to serve. I think I should have added 4 Tbls of the almond flour. It definitely was not the quiche consistency that I was expecting. Overall the flavor was good and it is a great base recipe for altering and changing the dinner or lunch routine. Thanks for the recipe.

    • Hi Nicole. As I reply to you by email this recipe is not suggesting any substitute for the buckwheat flour. Almond flour will definitely won’t work, less fiber, won’t hold the liquid in the recipe. Eventually wholewheat flour may work but it won’t be gluten free anymore. Enjoy the blog and thanks for testing my recipe. XOXO Carine.

  3. there is flour listed in the ingredients, but it’s not indicated in the instructions what you did with it. Do I really need it?


    • Bonjour Shasta, Sorry for that. The recipe has been updated. The flour has to be mixed with the eggs mixture. Hope it works well in your kitchen ! Carine. xx.