Home MealsMain Dish Crustless Zucchini Pie

Crustless Zucchini Pie

by Adina 30/07/2019 2 comments

slice of zucchini pie


An incredibly delicious crustless zucchini pie or zucchini quiche, perfect for brunch, lunch or a light dinner.


zucchini pie 11 Crustless Zucchini Pie



I was not very sure how to call this recipe… Zucchini pie or zucchini quiche or even savory zucchini cake. It is some kind of a pie because it is made with flour and oil, but also some kind of quiche because it is made with eggs. Or a savory cake, but savory cake sounds so forced…

But either zucchini quiche or pie, it is for sure crustless, so you will not have to bother with making pie or quiche crusts. No need at all, this zucchini pie/quiche is so delicious just as it is, I was never tempted to change the recipe in any way.

And, trust me, I have been baking the zucchini pie for years now. This is actually an updated post from my first year of blogging, nobody really noticed the recipe at the time, I just hope more of you will notice it now, this zucchini quiche is really worth it!

Once you’ve bake it, you will keep coming back to it, I have yet to meet somebody who didn’t like it, including children who are known zucchini haters.


zucchini pie 5 Crustless Zucchini Pie



If you happen to live in a more rural area or at least in an area where people have gardens, you might have the same “problem” I have every summer. A glut of zucchini! I am not a vegetable grower myself, yet I find myself having to deal with tons of zucchini every summer.

Everybody I know, who grows zucchini keeps bringing me some, zucchini are very generous plants and most of the times, one or two plants produce more than one family can manage to eat in one summer.

So, be sure you will find really A LOT of zucchini recipes on Where Is My Spoon. I’ve just had a look at my categories – Recipes by Ingredient – there are 32 zucchini recipes you can choose from.

From easy sauteed or pan fried zucchini, to zucchini curries, zucchini pancakes or zucchini chocolate brownies, there is definitely something for everybody.


zucchini pie 13 Crustless Zucchini Pie



So, let’s go back to one of my favorite summer zucchini recipes, this super easy to make, quick, tender and delicious zucchini pie or zucchini quiche.

When posting this crustless zucchini pie recipe for the first time, I baked the recipe in a large baking tray of 30×40 cm/ 12×16 inches. That makes a lot of zucchini quiche and is perfect when you are cooking for a brunch or a party where you invited more people than you usually have to feed.


zucchini pie ingredients Crustless Zucchini Pie


To make the zucchini quiche on a large baking tray, you will need:

  • 500 g/ 1.1. lbs zucchini
  • 2 onions
  • 2 garlic cloves
  • 125 g/ 4.4. oz cubed bacon
  • 200 g/ 7 oz/ 1 ¾ cups grated cheese
  • 5 eggs
  • 140 g/ 5 oz/ 1 cup + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 115 ml/ 3.9 fl.oz/ ½ cup vegetable oil
  • 3-4 tablespoons chopped chives
  • scant 1 teaspoon fine sea salt
  • ½ teaspoon black pepper

Combine all the ingredients as instructed in the recipe, pour the batter on a baking tray lined with baking paper (or oiled) and bake for about 30 minutes or until the zucchini pie is set and golden brown. Cut into squares.



Zucchini pie in a quiche dish:

To make a smaller amount of zucchini quiche I scaled the ingredients to fit 3 eggs and baked the pie in a ceramic quiche dish%name Crustless Zucchini Pie of about 28 cm/ 11 inches. The baking time is slightly longer, although the pie is smaller, because a ceramic dish needs a little more time than a baking tray to heat in the oven.

Experience has thought me that all dishes baked in a ceramic dish need a bit longer than when baked in a springform or cake dish.


zucchini pie 6 Crustless Zucchini Pie



  • You will need about 300 g/ 10.6 oz zucchini, that would be about 1 ½ medium zucchini in my case, but do weigh them to make sure.
  • If using regular sized zucchini, grate them as they are. If using overgrown zucchini ( I have them often in summer), make sure that you thoroughly remove all the seeds using a spoon. The seeds are not nice to eat, they are mealy and tasteless and they will make the zucchini pie soggy.
  • Many similar recipes recommend to squeeze the zucchini thoroughly after grating them, to remove the extra moisture, which might make the zucchini pie too wet. Well, I’ve never bothered in this case and I’ve never thought that the zucchini pie was soggy or anything. For me, it has just the right amount of moisture as it is, it is soft and tender and not dry at all.


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  • I use very lean, already cubed bacon, not smoked. However, you can use any kind of bacon you like or have in the fridge. If it is not cubed already, chop it finely and if it is too fatty, try to remove some of the fat.


  • As most of the times, I use Gouda cheese, which I grate myself. Cheddar would make a good substitute, but you can also use another kind of cheese, some cheese you like and already know it works well for pies and casseroles.


  • I often use chives, but not always. Fresh parsley and thyme, dill, basil or oregano are all good. And if you don’t happen to have fresh herbs in the house, you can use frozen herbs or dried thyme or oregano, for instance. No dried parsley or chives though, they are not good.


zucchini pie 14 Crustless Zucchini Pie



This zucchini quiche recipe is so quick and easy, you will love it!

  1. Preheat the oven and lightly oil a ceramic quiche dish of about 28 cm/ 11 inches.
  2. Grate the zucchini, garlic and cheese, finely chop the onion.
  3. Beat the eggs and give them to a large bowl. Add all the left ingredients and stir well. The batter will be thick.
  4. Pour the mixture into the prepared baking dish.
  5. Bake for about 30-35 minutes until the eggs are set and the cake is golden brown.


zucchini pie how to make Crustless Zucchini Pie

zucchini pie how to make 1 Crustless Zucchini Pie



You can serve the zucchini pie immediately with green salad with yogurt dressing, for instance. Or with a cucumber salad with vinaigrette.

Or you can serve it cold. You can take the zucchini quiche to a picnic or pack it into your lunch box. Slice a few tomatoes and cucumbers and you will have another wonderful and light meal.

The leftovers can be served cold (as already mentioned), but they can also be reheated in the oven, at about 120 degrees Celsius/ 250 degrees Fahrenheit for about 10 minutes or until hot. You can do it, but I rarely bother, the zucchini pie is delicious when cooled.


zucchini pie 10 Crustless Zucchini Pie



Green Onion Quiche – a beautiful and aromatic quiche, this time with crust.

Swiss Sweet Cherry Pie– this is a typical Swiss kind of pie called Wähe.

Leek and Pea Frittata – another kind of crustless pie, an aromatic frittata with lots of herbs.

Chicken and Ham Pie – a classic English pie with puff pastry and white sauce.


zucchini pie 9 Crustless Zucchini Pie

zucchini pie 8 Crustless Zucchini Pie


zucchini pie 15 480x480 Crustless Zucchini Pie

Crustless Zucchini Pie

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

An incredibly delicious crustless zucchini pie or zucchini quiche, perfect for brunch, lunch or a light dinner.


  • 300 g/ 10.6 oz zucchini
  • 1 medium onion
  • 1 garlic clove
  • 75 g / 2.6 oz lean bacon, fine cubes
  • 120 g/ 4.2 oz/ 1 cup grated cheese (Gouda, Cheddar)
  • 3 eggs
  • 90 g/ 3.1 oz/ 3/4 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 70 ml / 2.4 fl.oz/ 1/3 cup vegetable oil
  • 2 tablespoons chopped chives
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Grease a ceramic quiche dish of about 28 cm/ 11 inches with a little oil.
  2. Grate the zucchini. Finely chop the onion and grate the garlic. Grate the cheese.
  3. Beat the eggs and give them to a large bowl. Add the grated zucchini, onion, garlic, bacon, cheese, flour, baking powder, oil, chives, salt and pepper. Stir well. The batter will be thick.
  4. Pour the mixture into the prepared dish. Bake for about 30-35 minutes until the eggs are set and the cake is golden brown.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of the pie
Amount Per Serving:Calories: 495 Total Fat: 35g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 192mg Sodium: 1065mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 22g
Nutrition information isn’t always accurate.


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mjskitchen 31/07/2019 - 03:45

This looks absolutely yummy! Love the addition of fresh herbs and bacon, of course. 🙂 No problem having fresh herbs around since I grow my own and love picking them and throwing them directly into a dish. Such a summery dish! BTW – agree on dried chives and parsley. Pretty tasteless stuff.

Kelly | Foodtasia 31/07/2019 - 09:47

Adina, this zucchini cake/pie/quiche looks amazing! The crispy crust that it forms when baking on the baking sheet looks so wonderful – even better than an actual crust. So delicious!


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