Keto Crustless Zucchini Quiche – A Light, French-Inspired Delight

When I think of comfort food that doesn’t compromise on health, my mind often wanders to the charming countryside of southern France—where quiches are warm, custardy, and always make an elegant statement. My grandmother, though rooted in Italian tradition, adored French cuisine. This Keto Crustless Zucchini Quiche is inspired by her creativity and love for balance: it’s a marriage of delicate flavor, rich texture, and keto-friendly goodness.

It’s crustless, but you won’t miss it. The tender zucchini and creamy egg custard come together with subtle herbs and a touch of cheese to create something that feels indulgent yet keeps your macros in check. Whether served for brunch, lunch, or a light dinner, this quiche is a versatile dish that celebrates simplicity and flavor.

Why You’ll Love This Keto Crustless Zucchini Quiche

Low-carb & keto-approved: Just 4g net carbs per slice
No crust, no problem: Fewer calories, easier prep, and all the flavor
Make-ahead friendly: Perfect for meal prep or entertaining
Year-round ingredients: Enjoy it any season
French-inspired charm: Light, elegant, and flavorful

Ingredients (Serves 6)

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 medium zucchinis (about 500g), grated and excess moisture squeezed out
• 6 large eggs
• 1 cup heavy cream (or half-and-half for lighter option)
• 1 cup shredded Gruyère or Swiss cheese (or a mix of Gruyère and mozzarella)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme (or herbes de Provence)
• 1/4 teaspoon baking powder (optional, for fluffiness)
• 1/4 cup grated Parmesan (optional topping)
• Fresh chopped parsley or chives for garnish

Instructions

Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or non-stick spray.

Prepare the zucchini:
Grate zucchini using a box grater. Place in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is key to avoiding a soggy quiche.

Sauté the zucchini:
In a skillet, heat olive oil and butter over medium heat. Add the grated zucchini and cook for about 5–7 minutes until softened and most of the remaining moisture evaporates. Set aside to cool slightly.

Make the custard:
In a large mixing bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, thyme, and baking powder. Stir in the shredded cheese and cooked zucchini.

Pour and bake:
Pour the mixture into your prepared dish. Sprinkle the Parmesan over the top if using. Bake for 35–40 minutes or until the center is set and the top is lightly golden.

Cool and serve:
Allow the quiche to rest for 10–15 minutes before slicing. Garnish with fresh herbs and enjoy warm or at room temperature.

Chef’s Tips & Variations

Cheese swaps:
Instead of Gruyère, try sharp cheddar, feta, or goat cheese for a tangy twist.

Make it dairy-free:
Use coconut cream instead of heavy cream and a plant-based cheese alternative.

Add protein:
Crumbled bacon, diced ham, or smoked salmon can be added to the custard for a heartier version.

Bulk it up:
Toss in sautéed mushrooms, spinach, or caramelized onions for more volume and texture.

Mini quiches:
Pour the mixture into muffin tins for individual servings—perfect for brunch spreads or on-the-go meals.

How to Store and Reheat

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer:
Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months.

Reheating:
Reheat gently in the oven at 300°F (150°C) for 10–15 minutes. For quicker reheating, microwave in 30-second bursts, but be cautious not to overcook the eggs.

Pairing Suggestions

Serve your Keto Crustless Zucchini Quiche with a crisp green salad tossed in vinaigrette or alongside:

• Roasted cherry tomatoes
• Sautéed greens like kale or chard
• A bowl of bone broth or light soup
• Keto-friendly almond flour toast or cloud bread

For brunch, pair with iced herbal tea or a glass of dry sparkling wine.

Nutritional Information (per serving)

Estimated per slice (serves 6)

• Calories: 265
• Protein: 12g
• Fat: 21g
• Carbs: 5g
• Fiber: 1g
• Net Carbs: 4g

Why This Dish Works Year-Round

Zucchini is easy to find in both summer and winter thanks to greenhouse production and cold storage. Eggs and cream are pantry staples, and herbs bring a touch of freshness no matter the season. In spring, add peas or chives. In autumn, try roasted pumpkin cubes with a pinch of nutmeg.

Whether you’re freshening up your spring brunch table or warming a chilly winter morning, this keto crustless zucchini quiche adapts beautifully to your kitchen’s rhythm.

Make It a Meal

Want to serve this as a centerpiece? Here’s how to turn it into a full French-inspired menu:

Starter: A delicate soup like leek and cauliflower or a small charcuterie board
Main: The quiche itself
Side: Baby greens salad with Dijon vinaigrette
Dessert (keto-style): A few dark chocolate squares or keto crème brûlée
Drink pairing: Dry rosé, sparkling water with lemon, or herbal iced tea

Final Thoughts

If you’ve been searching for a keto-friendly brunch dish that doesn’t feel restrictive, this Keto Crustless Zucchini Quiche is the answer. Elegant yet practical, it brings together everything we love about French cooking—clean ingredients, refined simplicity, and beautiful flavor.

Whether you’re preparing for guests, meal-prepping for the week, or simply treating yourself to a gourmet moment, this quiche will never disappoint.

Try it and let me know how you personalize it! Add your flair, share a photo on social media, and tag it with #KetoKitchenWithSarah.

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