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; carbohydrates 9.2g; dietary fiber 1.3g; sugars 5.1g; fat 18.7g; saturated fat 9.3g; cholesterol 228.5mg; vitamin a iu 1326.1IU; vitamin c 18.5mg; folate 68.7mcg; calcium 252.2mg; iron 2mg; magnesium 36.7mg; potassium 384.5mg; sodium 360mg.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My husband and I both loved this and will make it often. I made it exactly according to instructions, and can't think of a thing I would do differently. For our tastes, it was perfect as is. Read More
Rating: 3 stars
I’ve made this twice now, and the flavor is really good. But it always turns into a watery mess. Read More
Rating: 5 stars
I love how the veggies are almost like a crust for this delicious quiche! Read More
Rating: 5 stars
Delicious flavors and the quiche is visually appealing with the zucchini rounds on top! I did not have fontina on hand so subbed some provolone and Gouda and also added in some diced garlic and loved the combo with the feta. I would recommend considering using a deeper dish so you don't lose any of the flavorful custard...mine overflowed. Will be making this again and will make sure to get some fontina for next time. Thank you for my new favorite brunch recipe! Read More
Rating: 5 stars
Very good. I lightened it up a little by using lowfat half and half and lowfat feta. Tastes just as good as the original recipe. Read More
Rating: 4 stars
This was tasty, but needed to bake way longer than the recipe directed. I baked it for 50 minutes and then ran the broiler and my quiche was still a bit wet. But it was delicious! Read More