This cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard. Feta and fontina cheeses add a rich depth of flavor. Serve it for brunch or anytime you have extra zucchini on hand.

Karen Rankin
Source:, May 2020


Recipe Summary

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Very thinly slice zucchini with a mandoline or very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).

  • Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices and 1/8 teaspoon salt; cook, stirring often, until the vegetables are beginning to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.

  • Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives and the remaining 1/8 teaspoon salt in a medium bowl. Set aside.

  • Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina. Top with the remaining vegetable mixture and the remaining 1/2 cup fontina. Slowly pour the egg mixture evenly over the top. Arrange the remaining 1 cup zucchini slices in an overlapping circular pattern over the top and sprinkle with the remaining 1/4 cup feta. Place the pie pan on a rimmed baking sheet; bake until puffed and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon chives. Let cool slightly before cutting.

Nutrition Facts

283 calories; protein 15g 30% DV; carbohydrates 9.2g 3% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 5.1g; fat 18.7g 29% DV; saturated fat 9.3g 47% DV; cholesterol 228.5mg 76% DV; vitamin a iu 1326.1IU 27% DV; vitamin c 18.5mg 31% DV; folate 68.7mcg 17% DV; calcium 252.2mg 25% DV; iron 2mg 11% DV; magnesium 36.7mg 13% DV; potassium 384.5mg 11% DV; sodium 360mg 14% DV.