Looking for a fresh, flavorful dish that works for any meal? This Herbed Zucchini Tomato Quiche is a delightful choice. It’s light, packed with summer vegetables, and incredibly versatile. Forget complicated crusts; this version is all about ease and vibrant flavors, making it a perfect addition to your recipe rotation.

Why You Will Love This Herbed Zucchini Tomato Quiche

There’s something truly special about a dish that feels elegant yet comes together with minimal fuss. This quiche fits that description perfectly. It’s a fantastic crustless zucchini quiche recipe, meaning you skip the dough work entirely, saving you time and reducing carbohydrates. If you’re leaning towards a lighter meal, this makes it an excellent choice for a low carb vegetable quiche.

Packed with tender zucchini, sweet cherry tomatoes, and aromatic fresh herbs, this dish brings the best of summer to your table. It’s naturally a vegetarian breakfast casserole that can easily transition from a hearty morning meal to a light lunch or even a simple dinner. Think of it as a robust, healthy tomato frittata but with the added creaminess of ricotta cheese, giving it a unique, satisfying texture.

This recipe is also incredibly practical for anyone seeking easy brunch recipes with eggs. You can prepare most of it ahead of time, which is a huge bonus when entertaining or planning your week. It’s essentially a delightful summer vegetable bake that showcases seasonal produce at its peak. The combination of ricotta and Parmesan with the fresh herbs and vegetables creates a rich, yet fresh, flavor profile that everyone enjoys.

“Simple, fresh ingredients are the backbone of great cooking. This quiche highlights vegetables beautifully without a heavy crust.”

The Essential Ingredients

The beauty of this dish lies in its simple, fresh ingredients. Focus on quality produce and dairy for the best results.

The Vegetable Base: Zucchini, Cherry Tomatoes, Shallot, and Garlic

Zucchini: You’ll need 2 medium zucchini, thinly sliced (about 3 cups). They cook down to a tender, slightly sweet base that absorbs other flavors beautifully.
Cherry Tomatoes: A pint of halved cherry tomatoes adds bursts of sweetness and a lovely tangy counterpoint. Their color also brightens the dish.
Shallot: One large shallot, thinly sliced, provides a delicate oniony flavor, milder and sweeter than a regular onion. It’s perfect for not overpowering the fresh herbs.
Garlic: Three cloves of minced garlic infuse the vegetable base with a foundational savory aroma.
Olive Oil: Two tablespoons of good quality olive oil are used to sauté the vegetables, helping them soften and develop flavor before baking.

The Egg & Dairy Mixture: Eggs, Heavy Cream, Ricotta, and Parmesan

This creamy mixture forms the heart of your quiche, binding vegetables and adding rich texture. Ricotta makes it a true ricotta and vegetable quiche, adding unique moistness.

Eggs: Six large eggs provide the structural base, setting firm yet tender when baked.
Heavy Cream: Half a cup of heavy cream adds richness and a silky texture to the egg custard. It’s key for that luxurious mouthfeel.
Ricotta Cheese: Half a cup of ricotta cheese is a secret weapon here. It contributes to a wonderfully moist and tender quiche, preventing it from drying out.
Parmesan Cheese: A quarter cup of grated Parmesan cheese offers a salty, nutty depth that complements the other ingredients perfectly.

Bright Summer Herbs: Fresh Parsley and Basil

Fresh herbs infuse the quiche with bright, summery notes.

Fresh Parsley: A quarter cup of chopped fresh parsley adds a clean, verdant flavor.
Fresh Basil: Two tablespoons of chopped fresh basil bring a distinct, sweet, and aromatic quality that pairs wonderfully with tomatoes and zucchini.

Seasoning & Oil: Salt, Black Pepper, and Olive Oil

Simple seasonings enhance, not mask, the natural flavors.

Salt: One teaspoon of salt, or to taste, is crucial for seasoning the entire dish.
Black Pepper: Half a teaspoon of black pepper, freshly ground if possible, adds a gentle warmth and spice.

Step-by-Step Instructions for Crustless Perfection

Making this quiche is straightforward. Follow these steps for a perfectly cooked, flavorful dish.

Prepare Your Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or a similar round or square baking dish. This prevents sticking and helps the quiche release cleanly.
Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced zucchini, sliced shallot, and minced garlic. Sauté for about 5-7 minutes, until the zucchini and shallot are softened but not browned.

Herbed Zucchini Tomato Quiche preparation step 1

Add Tomatoes: Stir in the halved cherry tomatoes and cook for another 2-3 minutes, just until they begin to soften slightly. Remove the skillet from the heat and set aside.
Whisk the Egg Mixture: In a large bowl, whisk together the 6 large eggs, 1/2 cup heavy cream, 1/2 cup ricotta cheese, and 1/4 cup grated Parmesan cheese until well combined and smooth.
Season the Mixture: Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh basil into the egg mixture.

Herbed Zucchini Tomato Quiche preparation step 2

Assemble the Quiche: Spread the sautéed vegetable mixture evenly over the bottom of your prepared 9-inch baking dish.
Pour and Bake: Carefully pour the egg and dairy mixture over the vegetables in the dish. Gently shake the dish to ensure the mixture settles evenly.
Bake: Transfer the dish to the preheated oven and bake for 45-50 minutes. The quiche is ready when the center is set (a knife inserted comes out clean) and the top is lightly golden brown.
Cool and Serve: Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows it to set completely and makes for cleaner slices.

Serving Suggestions and Make-Ahead Tips

This versatile quiche shines on its own. For a complete meal, serve with a fresh green salad. Crusty bread is also wonderful, though it’s satisfying on its own.

For convenient make ahead breakfast ideas or brunch, this quiche is perfect. Bake it the day before, cool, cover, and refrigerate. Reheat individual slices in the microwave or the whole quiche (covered with foil) in a 300°F (150°C) oven for 15-20 minutes. It’s also great at room temperature for picnics or potlucks.

Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. It’s a wonderful addition to a packed lunch or a quick snack.

Frequently Asked Questions

Can I add other vegetables to this crustless zucchini quiche recipe?
This recipe focuses on zucchini and tomatoes. You can experiment with other quick-cooking vegetables, ensuring they are sautéed well to release moisture. For the exact Herbed Zucchini Tomato Quiche result, stick to the listed ingredients.
Is this quiche suitable for freezing?
Yes, baked quiche freezes well. Once cooled, wrap slices or the whole quiche tightly in plastic wrap and foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator and reheat.
What if I don’t have heavy cream?
Heavy cream provides a rich, creamy texture. While other milks can be used, the quiche may be less rich. Heavy cream is recommended for the best result.
Can I make this dairy-free?
This recipe relies on dairy (heavy cream, ricotta, Parmesan) for its texture and flavor. Significant substitutions would be needed for a dairy-free version, which is outside this recipe’s scope.
How do I know when the quiche is fully cooked?
The quiche is done when edges are set, lightly golden, and the center is firm. A knife inserted into the center should come out clean.

We hope you enjoy making and sharing this delightful Herbed Zucchini Tomato Quiche. For more inspiring recipes and kitchen tips, be sure to follow us on Facebook!

Crustless Herbed Zucchini Tomato Quiche

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 6

Ingredients

6 whole Eggs large size
1/2 cup Heavy cream can substitute with whole milk
1/2 cup Ricotta cheese whole milk preferred
1/4 cup Parmesan cheese freshly grated
1 medium Zucchini thinly sliced or diced
1 cup Cherry tomatoes halved
1 whole Shallot finely chopped
2 cloves Garlic minced
2 tbsp Fresh parsley finely chopped
2 tbsp Fresh basil finely chopped
1 tbsp Olive oil for sauteing
1/2 tsp Salt kosher or sea salt
1/4 tsp Black pepper freshly cracked

Instructions

Preheat the oven to 375 F (190 C). Lightly grease a 9-inch pie dish or cast-iron skillet with a few drops of olive oil.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped shallot and saute for 2 minutes until softened. Add the minced garlic and sliced zucchini, cooking for 3 to 4 minutes until the zucchini is tender but not mushy. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, ricotta cheese, Parmesan cheese, salt, and black pepper until smooth and well combined.
Stir the sauteed zucchini and shallot mixture, halved cherry tomatoes, fresh parsley, and fresh basil into the egg and cheese mixture.
Pour the entire mixture evenly into the prepared pie dish. Ensure the tomatoes and zucchini are distributed evenly across the dish so every slice has vegetables.
Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown. A knife inserted into the center should come out clean.
Remove from the oven and let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.

For more daily recipes and tips, follow us on Facebook!
Click here to join our community!