The Zucchini Tomato Crustless Quiche is a culinary celebration of fresh, vibrant vegetables and rich flavors, offering a delightful twist on the classic quiche. This low-carb and crust-free variation not only caters to a health-conscious approach but also highlights the natural goodness of zucchini, tomatoes, and other colorful ingredients.

The journey begins by sautéing thinly sliced zucchini, halved cherry tomatoes, diced red bell pepper, onion, and minced garlic in a skillet, infusing the dish with a medley of textures and aromas. This vegetable ensemble becomes the heart of the quiche, contributing a burst of freshness and nutritional value.

In a harmonious blend, eggs, milk, shredded cheese, and a dash of seasonings come together to create a luscious custard-like mixture. This savory amalgamation is then poured over the sautéed vegetables, creating a symphony of flavors that will delight the taste buds.

As the quiche bakes to perfection, the kitchen is filled with the irresistible aroma of savory goodness. The absence of a traditional crust allows the vegetables and custard to shine, resulting in a golden-brown top that invites anticipation.

Once sliced, the Zucchini Tomato Crustless Quiche unveils layers of color and flavor, offering a satisfying bite that’s both wholesome and indulgent. For added finesse, a sprinkle of fresh basil or parsley can be the finishing touch, enhancing the overall visual appeal and adding a hint of herbaceous freshness.

This versatile dish is perfect for breakfast, brunch, or a light dinner, showcasing the artistry of combining simple, fresh ingredients into a culinary masterpiece. Savor each bite of this crustless quiche, relishing the balance of textures and flavors that make it a standout addition to any mealtime repertoire.

zucchini tomato crustless quiche

Zero weight watchers points per serving! This is 6 servings. I ate one slice for breakfast over 6 days


  • 6 eggs
  • zucchini tomato
  • both thinly sliced,
  • a couple hand fulls of baby spinach
  • splash of water
  • fresh chives
  • fresh basil
  • fresh thyme
  • salt and peppe

I preheated the oven to 375, then lowered to 350 and baked for about 35 mins when eggs are set.