Amazing Keto Crustless Zucchini Quiche Recipe to Try!

Introduction

Cooking wasn’t always second nature—in fact, it used to be more of a trial-and-error adventure, often with more errors than triumphs. I remember the early days when toast was my nemesis, and the kitchen felt more like a confusing maze than a comforting space. But over time, something changed. The simple act of experimenting with everyday ingredients turned into a kind of magic, where even the mishaps added a pinch of character. This journey taught me that you don’t need a fancy setup or perfect timing to create meals that feel like a warm hug from home. It’s about curiosity, patience, and learning with a good dose of humor thrown in. That’s how recipes, like this keto crustless zucchini quiche, come to life—straight from a real kitchen, complete with spills, laughs, and lots of love. Print

Preparing time

10 minutes (plus a bit more for squeezing out zucchini)

Cooking time

40 to 50 minutes

Instructions

Step 1: Salt and drain zucchini

Put the grated zucchini in a colander and sprinkle with ½ teaspoon salt. Use your hands to mix it all up so the salt’s evenly spread. Let it sit for 10 minutes. It’ll start releasing water—don’t skip this step or your quiche might get soggy!

Step 2: Prep cheese and pan

While zucchini is resting, grate the smoked Gouda. Preheat your oven to 350°F and move the rack to the middle position. Butter a 9 or 10-inch pie plate or quiche dish well, because this baby will need it.

Step 3: Rinse and squeeze zucchini

Rinse the salted zucchini thoroughly under running water—really get in there. Then, with clean hands, squeeze like you mean it. The more moisture you get out, the better. Transfer this zucchini to a medium bowl and toss in dried dill and fresh snipped chives.

Step 4: Mix eggs and cream

In a separate bowl, whisk together the remaining ¼ teaspoon salt, white pepper, eggs, and heavy cream until it’s frothy and light. This will make everything silky and rich.

Step 5: Layer the quiche

Start by layering one-quarter of the grated cheese evenly in the pie plate. Add one-third of the zucchini mixture on top. Keep layering cheese then zucchini until you use it all up. Pour the egg and cream mixture evenly over the layers—try not to smush everything down!

Step 6: Bake

Pop the quiche into the oven and bake for 40 to 50 minutes, until the top is lightly browned and the center’s just set but still a bit jiggly. Let it cool to room temp before serving. Patience here pays off, promise.

Notes

Note 1: How to avoid soggy quiche

Squeezing water out of zucchini is non-negotiable. I’ve skipped it before and ended up with a watery mess. Pro tip: Use a clean kitchen towel or cheesecloth if your hands get too tired.

Note 2: Cheese swap or add smoke

If you don’t have smoked Gouda, you can add a tiny bit (1/8 to 1/4 teaspoon) of liquid smoke for that smoky flavor, or choose a mild melting cheese that you love.

Note 3: Serving and storage

Wrap leftover quiche tightly and pop it in the fridge. It reheats beautifully in the microwave or oven—just don’t overdo the heat or it’ll dry out. This pairs wonderfully with a fresh green salad when you’re in the mood for something light.

Note 4: Texture tips

The texture should be slightly creamy inside, not rubbery or dry. Oven temps and egg mix can make a difference—if your oven runs hot, keep an eye after 40 minutes!

Cooking tips : Preparing the zucchini

Salting and squeezing the zucchini

Salting the grated zucchini and letting it rest draws out moisture, which is key to avoiding a soggy quiche. After the 10-minute sit, don’t skip rinsing off that salt — I’ve made it way too salty once! Then, squeezing every drop of liquid out by hand really firms up the zucchini. A kitchen towel or cheesecloth helps too if your hands get tired.

Cooking tips : Layering for flavor

Alternating cheese and zucchini layers

Layering the gouda and zucchini in thirds and quarters helps distribute flavors evenly. I usually sneak a little extra cheese in the middle one time because, well, cheese makes it better. If you’re using liquid smoke instead, add it carefully since it can overpower the delicate freshness of the zucchini and herbs.

Cooking tips : Baking and serving

Watching the set and browning

Oven temps vary, so start checking the quiche around 35 minutes. The top should be golden and the center just a tad wobbly—that’s perfect! Trust me, overbaking dries it out fast. Cooling it before slicing means it won’t fall apart, but honestly, I’ve grabbed it warm many a time because patience isn’t my thing.

FAQ

Can I use a different cheese?

Yes! Smoked gouda gives a lovely flavor, but mild cheddar or mozzarella work fine too. If you skip smoked gouda, add a tiny amount of liquid smoke or smoked paprika for that smoky hint.

Can I prep this in advance?

Absolutely. You can assemble it the night before, keep it covered in the fridge, and bake fresh the next day. The zucchini might release a bit more water though, so be ready to blot excess moisture.

How do I store leftovers?

Cover leftovers tightly in cling film and keep them in the fridge. They reheat well in the microwave or oven. Just don’t expect them to last more than 3 days—zucchini loves to get watery fast.

What if I don’t have fresh dill?

Dried dill works fine here; just crush it between your fingers before mixing to release more flavor. If you skip dill completely, maybe add a pinch of thyme or basil for some freshness instead.

Conclusion

This zucchini and smoked Gouda quiche truly hits that cozy spot—warm, cheesy, and just a little smoky, making it perfect for any lazy weekend brunch or a simple weeknight dinner. Squeezing out every last drop of zucchini liquid might feel like a mini workout, but trust me, it’s so worth it for that tender, custardy texture. And hey, if you happen to forget to preheat the oven (don’t ask how I know), it still tastes amazing—just a bit more patient waiting will do! Leftovers reheat like a charm, though I’ll admit, sometimes I sneak a slice cold straight from the fridge when no one’s looking. Serve it up with a crisp green salad, and you’ve got yourself a little moment of happy eating. This recipe is such a keeper, especially if you’re steering clear of heavier carbs but don’t want to compromise on flavor and comfort.

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