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Crustless Zucchini Quiche

4.69 from 16 votes
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This Crustless Zucchini Quiche recipe is the most convenient keto breakfast on the go, baked in jumbo muffin tins!

You will love the combo of egg, zucchini, pesto, and Parmesan. Bonus, this single-serve crustless quiche freeze really well too to meal prep your next keto breakfast.

What’s A Crustless Zucchini Quiche?

A Crustless Zucchini Quiche is a quiche with no crust! They are the perfect keto quiches since they don’t have the carb from the wheat crust.

Although there are a few ways to bake a crustless zucchini quiche, it can be baked in a large 9-inch quiche pan or in muffin trays for a single-serve breakfast.

Why You’ll Love This Recipe

This crustless zucchini quiche recipe is amazingly tasty but it’s also:

  • Gluten-Free
  • Low-Carb
  • Keto-Friendly
  • Vegetarian
  • Dairy-Free Option
  • Paleo
  • Ready In 30 Minutes

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How To Make Crustless Zucchini Quiche

This is a muffin tray recipe which means that each crustless quiche is baked in a jumbo 8-hole muffin tray.

You only need a handful of healthy, wholesome ingredients to make it.

Key Ingredients

  • Zucchini – Zucchinis are keto-friendly vegetables. They need to be cut or shaved in thin ribbons to make it easy to shape the quiches. And more zucchinis will be used to make a low-carb pesto mixture.
  • Onion – for the pesto mixture. I prefer to use yellow onions, but you can use red onions if you prefer.
  • Pesto – you can either buy it ready-made or make your own low-carb pesto. All you need is olive oil, fresh basil, Parmesan cheese, lemon zest, and pine nuts. Ground the lot to make keto pesto.
  • Eggs – pick large, free-range eggs. Eggs are keto-friendly ingredients.
  • Almond Milk – prefer unsweetened, unflavored almond milk. You can replace almond milk with any other dairy-free milk such as oat milk, or coconut milk.
  • Parmesan – Parmesan is one of the keto-friendly cheeses.
Single Serve CRUSTLESS ZUCCHINI QUICHE with Pesto and Parmesan. Low carb, 8.5g of net carbs per serve, fulfilling with 18.5g protein per serve. A healthy brunch recipe for the eggs lover. Clean eating quiche. Paleo + low carb. Muffin tin eggs recipe.


It is a very convenient recipe to create a single-serve keto breakfast with the same carbs per serving.

First, you need to prepare the zucchini, peeling then lengthwise with a vegetable peeler, and create a ribbon.

The zucchini ribbons act as the crust. It is the trick to making a single-serve crustless quiche that holds in one hand.

Below, you can see how to arrange the zucchini ribbons in the muffin holes to ensure they are fully covered.

Next, prepare the filling by cooking some grated zucchini along with the pesto. You can also make my Spinach Pesto.

Finally, combine the cooked zucchini with egg almond milk batter and filled each hole with the filling.

Single Serve CRUSTLESS ZUCCHINI QUICHE with Pesto and Parmesan. Low carb, 8.5g of net carbs per serve, fulfilling with 18.5g protein per serve. A healthy brunch recipe for the eggs lover. Clean eating quiche. Paleo + low carb. Muffin tin eggs recipe.

Storage Instructions

It is better to serve these crustless zucchini quiche hot. However, you can also store leftovers in the fridge for up to 3 days or freeze them in an airtight container.

To rewarm your crustless zucchini quiche, you can:

  • Pop them in the microwave for 1 minute – not the best as the egg texture gets a bit chewy, but if you are at work, it is a way to do it!
  • Bake them at 250°F (120°C) for 10-12 minutes until warm in the center.
Single Serve CRUSTLESS ZUCCHINI QUICHE with Pesto and Parmesan. Low carb, 8.5g of net carbs per serve, fulfilling with 18.5g protein per serve. A healthy brunch recipe for the eggs lover. Clean eating quiche. Paleo + low carb. Muffin tin eggs recipe.

More Keto Zucchini Recipes

Zucchini is an amazing keto vegetable, low in carb and tasty! if you love zucchinis, try some of my other keto zucchini recipes below

Have you make these Crustless Zucchini Quiches? Share your picture with me on Instagram.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Crustless zucchini quiche low carb quiche

Crustless Zucchini Quiche with Pesto and Parmesan

5.2gNet Carbs
Single Serve crustless zucchini quiche with Pesto and Parmesan. Low carb, 5.2 grams of net carbs per serving, fulfilling with 15 grams of protein. A healthy brunch recipe for egg lovers.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 8 Mini Quiches
Serving Size: 1 crustless quiche
4.69 from 16 votes


Pesto Zucchini mixture

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Onion finely chopped
  • 3 cups Grated Zucchini ends trimmed – about 4 medium size zucchini
  • 2 tablespoons Pesto

Quiche Egg and Cheese Pesto Filling

For the muffin tins preparation

  • 1 Zucchini peeled into ribbons
  • 1 teaspoon Coconut Oil or vegetable oil of your choice (to grease the muffin tins)
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 400°F (200°C).

For the muffin tins preparation

  • With a vegetable peeler, peel one zucchini into thin ribbons. Make sure you trimmed the ends of the zucchini first. Don't peel the other zucchinis. 
  • Grease a 6-hole jumbo muffin tray with a bit of coconut oil and arrange the thin zucchini ribbons all around the muffin tin, including the bottom, to create a crust-like style. Repeat for each muffin hole until the tray is full. Set aside.

Pesto Zucchini Mixture

  • Grate fresh zucchinis into 3 cups of grated zucchini. I used a manual grater but you can use a food processor with the right attachment.
  • Squeeze out the excess water with your hand and discard the zucchini water or reuse it in another recipe.
  • In a saucepan warm olive oil and add chopped brown onion and grated zucchini. Fry under medium heat until fragrant and no more liquid appears in the pan. It should not take more than 5 minutes. Stir in 2 tablespoons of pesto into the cooked zucchini.
  • Cool down for 15 minutes in a bowl before using.

Quiche Egg and Cheese Pesto Filling

  • Meanwhile, in a large mixing bowl, whisk the eggs, milk, oregano, pesto, and grated Parmesan. Adjust salt and pepper to your taste.
  • Combine the cooked pesto zucchini mixture into the egg mixture and use the mixture to fill each prepared muffin tin. I used about a cup per muffin case. It depends on the size of muffin tins you use, of course. Mine are jumbo size.
  • Bake for 35-45 minutes or until a pick inserted in the middle comes out clean.
  • Carefully remove from the muffin tray. Place a cookie rack on top of the muffin tray and flip it over. All the crustless quiche will come out together and it should not break using this technique.
  • Eat hot or cold.
  • Store in the fridge for up to 3 days, on a plate covered with foil to prevent the quiche from drying out.


Freezing: You can freeze the cooked Crustless zucchini quiche too. Wait until cool and freeze in an airtight plastic box, leaving half thumb space between each quiche. Don’t overlap them or separate them with a piece of parchment paper – easier to defrost later on. Defrost the day before you intend to eat and rewarm in the oven or microwave few minutes.
Cheese: you can also replace parmesan with grated cheddar, Edam, or mozzarella. 
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 crustless quiche
Yield: 8 Mini Quiches


Serving: 1 crustless quicheCalories: 234.1 kcal (12%)Carbohydrates: 7 g (2%)Fiber: 1.8 g (8%)Net Carbs: 5.2 gProtein: 15.5 g (31%)Fat: 16.2 g (25%)Saturated Fat: 6.6 g (41%)Cholesterol: 145.5 mg (49%)Sodium: 675.7 mg (29%)Potassium: 294 mg (8%)Sugar: 3.6 g (4%)Vitamin A: 612.9 IU (12%)Vitamin C: 14.1 mg (17%)Calcium: 409.3 mg (41%)Iron: 1.5 mg (8%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    10 Thoughts On Crustless Zucchini Quiche
    • No I don’t but all pesto at the store are keto approved, it contains only basil leaves, pine nuts, salt, garlic and parmesan. Enjoy the recipe, XOXO Carine

  1. 5 stars
    You might want to add under the “For the muffin tins preparation” section that you used a LARGE size muffin tin. Using regular size muffin tins changes the yield. I also chose to swap a cup of Parmesan cheese with sharp cheddar cheese and added chopped bacon to the egg mixture. Tastes Great!

    • I would say it makes one 10 inches (26cm) quiche. I am not too sure as I always make mine in my muffin tins for on the go breakfast. Enjoy the recipes on the blog! XOXO Carine.

    • Great! thanks for sharing your positive experience with this recipe. I just updated the recipe with the nutrition facts 🙂 Enjoy the blog. xoxo Carine.

  2. 5 stars
    Are you able to grow zucchini where you are? I’m a terrible gardener–the only thing I have ever been able to grow is zucchini. It grows despite my terrible gardening skills. Just a thought from an old lady.

    • I am a terrible gardener too. I tried cherry tomatoes, capsicum and lemon and I never get anything great. I should try zucchini for my next attempt if you say it is easy to grow 🙂 It is so expensive in NZ during winter but still one of my fav veggie!


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