Crustless zucchini and ham quiche is effortlessly elegant — a firm, flavorful egg custard studded with savory ham and melted cheese, and none of the pastry fuss. Squeezing the moisture from the zucchini is what guarantees clean slices every time. It works equally well for breakfast, lunch, or dinner.
Looking for a meal that’s effortlessly elegant, packed with protein, and perfectly low-carb? Meet your new favorite recipe: the Crustless Zucchini and Ham Quiche! This dish is a true chameleon, fitting in beautifully as a satisfying breakfast, a light lunch alongside a green salad, or a simple yet sophisticated dinner. The secret to a firm, never-watery quiche lies in one simple step—squeezing the moisture from the zucchini. It’s a game-changer that guarantees a rich, flavorful custard every single time. Let’s get baking!
Ingredients
• 8 large Eggs
• 1 cup (approx. 120g / 4.2 oz) shredded Zucchini
• 1 cup (approx. 150g / 5.3 oz) cooked Ham, diced
• 1 cup (approx. 113g / 4 oz) shredded Cheddar or Swiss Cheese
• ½ cup (120ml) Heavy Cream
• 1 tsp (5g / 0.18 oz) Dijon Mustard
• ½ tsp (3g / 0.11 oz) Salt, or to taste
• ¼ tsp (1g / 0.04 oz) Black Pepper, or to taste
Instructions
1. Directions
2. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie plate.
3. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to wring out as much excess water as possible. This is the most important step for a perfect texture!
4. Spread the dried zucchini, diced ham, and shredded cheese evenly in the bottom of the prepared pie plate.
5. In a separate bowl, whisk the eggs until smooth. Add the heavy cream, Dijon mustard, salt, and pepper, and whisk until the custard is fully combined.
6. Gently pour the egg custard over the in the pie plate. Bake for 35 to 40 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
7. Let the quiche rest on a wire rack for at least 10 minutes before slicing and serving. This allows it to set completely for clean cuts.
Nutritional Information
• Nutrition Information
• Approximate values per serving
• Calories: 313 kcal
• Fat: 25g
• Protein: 20g
• Total Carbohydrates: 3g (0.11 oz)
• Net Carbohydrates: 2g (0.07 oz)
• Disclaimer: is an estimate and may vary.
Pro Tips
• Squeeze the zucchini in a cheesecloth or clean kitchen towel until it’s as dry as possible to prevent a watery result.
• Experiment with different cheeses like Gruyère, Monterey Jack, or a sprinkle of Parmesan for extra flavor.
• For a creamier texture, allow the quiche to cool for 10-15 minutes before slicing; this helps the custard set perfectly.
• Feel free to add other well-drained, low-carb vegetables like sautéed mushrooms, spinach, or bell peppers.
FAQ
Q: Why is my crustless zucchini quiche watery
A: A watery quiche is almost always caused by excess moisture from the zucchini. The most critical step is to squeeze the shredded zucchini in a kitchen towel or cheesecloth to wring out as much water as possible before baking. This ensures a firm, flavorful custard.
Q: Can I make this quiche ahead of time
A: Yes, this quiche is perfect for meal prep. You can bake it, let it cool completely, and then store it covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven for a quick and easy meal.
Q: What other ingredients can I add to this quiche
A: This recipe is very versatile. You can experiment with different cheeses like Gruyère or Parmesan. For extra vegetables, try adding well-drained, sautéed mushrooms, spinach, or bell peppers. Cooked bacon or sausage also work well as a substitute for ham.
Q: How do I know when the quiche is done baking
A: The quiche is ready when the center is just set and no longer jiggles, and the top is lightly golden. To be certain, insert a knife near the center; it should come out clean. Remember to let it rest for at least 10 minutes to set completely.
Pro Tips
- Squeeze the shredded zucchini thoroughly in a clean towel before mixing — this single step is what keeps the custard firm instead of watery.
- Bake at 375°F / 190°C for 35-40 minutes until the center is just set; a knife inserted near the middle should come out clean.
- Let the quiche cool 10-15 minutes on a wire rack before slicing so the custard sets completely and gives you clean cuts.
- Cheddar or Swiss both work, and Gruyère, Monterey Jack, or a sprinkle of Parmesan are great ways to vary the flavor without changing the method.
- Fold in other well-drained low-carb vegetables like sautéed mushrooms, spinach, or bell peppers — just drain them first so they don't water down the eggs.
Frequently Asked Questions
Why did my crustless quiche turn out watery?
Almost always the zucchini — shred it, then squeeze out as much moisture as possible before it goes into the eggs. Any add-in vegetables should be cooked and well-drained too.
Is this zucchini and ham quiche keto-friendly?
Yes — each of the six servings has about 3g of total carbohydrates (2g net), with 20g of protein and 25g of fat from eggs, cream, and cheese.
Can I freeze the quiche?
Yes — cool it completely, then freeze slices or the whole quiche for up to 2 months. Thaw overnight in the fridge and warm gently so the custard doesn't turn rubbery.
Can I eat this quiche cold?
Absolutely — it's delicious at room temperature or chilled, which makes it a great meal-prep option. Store it covered in the fridge for 3-4 days.
Recipe card below.
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Crustless Zucchini and Ham Quiche
Ingredients
Method
- Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie plate.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to wring out as much excess water as possible. This is the most important step for a perfect texture!
- Spread the dried zucchini, diced ham, and shredded cheese evenly in the bottom of the prepared pie plate.
- In a separate bowl, whisk the eggs until smooth.
- Add the heavy cream, Dijon mustard, salt, and pepper, and whisk until the custard is fully combined.
- Gently pour the egg custard over the in the pie plate.
- Bake for 35 to 40 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
- Let the quiche rest on a wire rack for at least 10 minutes before slicing and serving. This allows it to set completely for clean cuts.
- Squeeze the zucchini in a cheesecloth or clean kitchen towel until it's as dry as possible to prevent a watery result.
