Crustless Cottage Cheese Zucchini Quiche is your new go-to when you want something hearty yet wholesome, comforting but still light. This crustless beauty skips the pastry but keeps all the satisfying flavor, thanks to fluffy eggs, creamy cottage cheese, and tender garden-fresh zucchini. It bakes up golden and firm, slicing beautifully and serving like a dream for breakfast, brunch, or even dinner.
What makes it truly special? Each slice is packed with protein, naturally gluten-free (with the right flour), and just as delicious cold as it is warm—ideal for make-ahead meals or grabbing from the fridge on a busy weekday.
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A Quiche That Reminds Me of Home
There’s something incredibly nostalgic about zucchini in summer. I remember my mother pulling oversized zucchinis from her garden in August, each one seemingly bigger than the last. She’d line them up on the kitchen counter like trophies, deciding which ones would become muffins, fritters—or our favorite: quiche.
But back then, quiche meant butter-heavy crusts and hours in the kitchen. When I started cooking for my own family, I wanted the same flavor but with less fuss. That’s when I stumbled upon the genius of crustless quiche. Adding cottage cheese was a revelation—it makes every bite creamy, protein-rich, and utterly satisfying.
I’ve since made this recipe dozens of times, and each time it feels like I’m back in that sunlit kitchen, helping mom wring out zucchini in an old flour sack towel.
Now, it’s one of my most requested recipes, especially during zucchini season. It also goes perfectly with dishes like Zucchini Pie Recipe or even these Stuffed Zucchini Boats for a summer dinner that really celebrates the harvest.
Why This Recipe Works Wonders
This quiche is fluffy yet firm, full of flavor from herbs and cheese, and endlessly adaptable. Whether you’re feeding a crowd or meal prepping for the week, it checks every box:
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No crust = fewer carbs and fewer steps.
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Cottage cheese and eggs give it a whopping 19g of protein per slice.
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Zucchini adds moisture and bulk while keeping things light.
And it’s not just delicious warm—this quiche is phenomenal cold. Honestly, I almost prefer it that way.
So if you’ve got an overload of zucchini, some cottage cheese in the fridge, and a craving for something wholesome and easy, this quiche is your answer.
Ingredients & Preparation
What You’ll Need to Make This Crustless Quiche
What I love about this Crustless Cottage Cheese Zucchini Quiche is how flexible it is. You likely already have many of these ingredients in your fridge or pantry. And if you’re missing something? Easy swaps await.
Here’s a quick breakdown:
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini, shredded | 5 cups | Measured before squeezing |
| Large eggs | 6 | Room temperature if possible |
| Cottage cheese | 1 ½ cups | Full-fat or low-fat both work |
| Shredded cheese | 1 cup | Cheddar, gouda, or havarti |
| Fresh herbs | ¼ cup | Chives, dill, parsley, or basil |
| Flour | ¾ cup | All-purpose, whole wheat, or gluten-free |
| Onion flakes or powder | 1 tbsp | Either adds lovely flavor |
| Garlic powder | 1 tsp | Optional, but recommended |
| Salt | ¾ tsp | Plus a pinch for the zucchini |
| Black pepper | ½ tsp | Freshly ground if possible |
| Cooking spray | As needed | Use olive oil or avocado oil spray |
Tools & Easy Substitutions
To make this quiche, you’ll just need a 9″ pie dish, a large mixing bowl, a spatula, and a clean towel or cheesecloth to wring out the zucchini.
No cottage cheese? You can swap in ricotta or even Greek yogurt, but expect a slightly different texture. Want more color? Toss in diced bell peppers or sun-dried tomatoes.
Don’t hesitate to try flavored cheeses too—smoked gouda adds a unique twist that reminds me of Cheesy Zucchini Gratin. And if you’re in the mood for something sweeter after your savory brunch? These Banana Zucchini Muffins make the perfect pairing.
Cooking Instructions & Tips
Step-by-Step Method for a Perfect Crustless Quiche
Making this Crustless Cottage Cheese Zucchini Quiche is wonderfully straightforward—and the result is reliably delicious every single time. Here’s how I do it:
Step 1: Preheat and Prep the Dish
Start by preheating your oven to 400°F. Spray a 9-inch pie dish generously with olive oil spray. Set it aside.
Step 2: Shred and Salt the Zucchini
Place 5 cups of shredded zucchini in a large bowl. Sprinkle lightly with salt and let it rest for 10 minutes. This step draws out the moisture. Then wrap the zucchini in a clean kitchen towel and squeeze out as much water as you can. You’ll be amazed at how much liquid comes out.
Step 3: Mix the Filling
Return the dry zucchini to your bowl. Add the eggs, cottage cheese, shredded cheese, herbs, flour, and spices. Stir with a silicone spatula until thoroughly combined. The mixture will be thick but scoopable.
Step 4: Bake
Pour the mixture into the prepared pie dish. Level the top gently with your spatula. Bake for 45–50 minutes, or until the center is set and a toothpick comes out clean.
Step 5: Cool
Remove from oven and place on a wire rack. Let it cool at least 1 hour—this helps it firm up. Serve warm or cold!
If you enjoy this savory bake, you’ll probably love the creamy goodness in our Cottage Cheese and Spinach Crustless Quiche too. And for a fresh pairing, try our Sweet Corn and Zucchini Pie—it’s a summer favorite in our kitchen.
Serving, Storing & Pairing
What to Serve with Crustless Zucchini Quiche
When this Crustless Cottage Cheese Zucchini Quiche comes out of the oven, golden and aromatic, it’s almost begging to be the centerpiece of a nourishing meal. Thanks to its mild, cheesy base and herbaceous undertones, it pairs well with both vibrant sides and subtle additions.
For brunch, I love serving it with a simple arugula salad, tossed in lemon vinaigrette and sprinkled with shaved parmesan. A bowl of fresh berries or a fruit salad adds a refreshing contrast, especially in the warmer months.
Feeling a little more rustic? Slice a loaf of sourdough or warm up some grainy toast. The quiche’s naturally gluten-free profile (if made with GF flour) makes it perfect for mixed dietary needs, and sides like Roasted Zucchini and Squash fit right in—plus they double down on that delicious summer squash flavor.
Hosting brunch or meal prepping for the week? Make a double batch and pair the slices with a batch of Zucchini Chocolate Chip Muffins. The sweet and savory balance is so satisfying.
How to Store, Reheat & Freeze It
This quiche is a make-ahead dream. Once fully cooled:
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Refrigerate it in an airtight container for up to 5 days.
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Freeze whole or sliced, tightly wrapped. For best texture, freeze uncut—it stays more moist.
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To reheat, microwave gently. Oven reheating can dry it out unless it’s loosely covered with foil.
That said? I love it cold. Really. Something magical happens to the texture once chilled—firm yet tender, with deeper flavors. It’s ideal for lunchboxes, picnics, or an early morning breakfast on the go.
For best results, let slices come to room temperature for 10–15 minutes before serving. You’ll be surprised how fresh it still tastes—even days later.
Frequently Asked Questions
Can I use frozen zucchini instead of fresh?
Yes—but make sure it’s fully thawed and well-drained. Frozen zucchini holds a lot of water, so wring it out thoroughly just like fresh. You want it dry enough to avoid a soggy quiche.
What’s the best cottage cheese for this recipe?
I recommend full-fat cottage cheese for the creamiest texture. Low-fat works too, but the richness makes a difference. You can also blend it briefly if you prefer a smoother texture.
Can I make this ahead of time?
Absolutely! This Crustless Cottage Cheese Zucchini Quiche is even better the next day. Bake, cool, and refrigerate overnight. Slice and serve cold or gently reheat.
How can I make this dairy-free?
Swap the cheeses for plant-based alternatives and choose a vegan egg replacer. The texture may differ slightly, but it still holds together well.
Why is my quiche watery?
It’s usually due to under-squeezing the zucchini. Next time, squeeze it in a towel until no more liquid drips out. This step makes all the difference.
Conclusion
This Crustless Cottage Cheese Zucchini Quiche is more than just a healthy twist on a classic — it’s a keeper. Light yet hearty, savory without feeling heavy, and simple enough to whip up on a Sunday and enjoy all week long. Whether you serve it fresh from the oven or chilled straight from the fridge, every bite delivers comfort and flavor.
If you loved how effortless and nourishing this dish is, you might also enjoy the layered flavors in our Zucchini Pie Recipe or the satisfying crunch in these Stuffed Zucchini Boats. Both make great use of seasonal produce and share that wholesome feel-good energy you’ll find in every Sylvia recipe.
Now it’s your turn to bring this quiche to life in your kitchen.
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Crustless Cottage Cheese Zucchini Quiche
- Total Time: 125
- Yield: 8 servings
- Diet: Vegetarian
Description
Crustless Cottage Cheese Zucchini Quiche is a light, protein-rich, and naturally gluten-free recipe made with shredded zucchini, cottage cheese, eggs, herbs, and cheese. It’s perfect for meal prep, brunch, or healthy lunches—served warm or cold.
Ingredients
• 5 cups shredded zucchini (measured before squeezing)
• 6 large eggs
• 1 1/2 cups cottage cheese (full-fat or low-fat)
• 1 cup shredded cheddar, gouda, or havarti cheese
• 1/4 cup fresh herbs (chives, dill, parsley, or basil), finely chopped
• 3/4 cup flour (gluten-free, all-purpose, or whole wheat)
• 1 tablespoon onion flakes or onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt, plus extra for zucchini
• 1/2 teaspoon black pepper
• Cooking spray (olive oil or avocado oil)
Instructions
1. Preheat oven to 400°F. Spray a 9-inch pie dish generously and set aside.
2. Place shredded zucchini in a large bowl, sprinkle with salt, and let sit for 10 minutes.
3. Squeeze out excess moisture from zucchini using a clean towel until very dry.
4. Return zucchini to bowl and add eggs, cottage cheese, shredded cheese, herbs, flour, onion flakes, garlic powder, salt, and pepper.
5. Stir everything together with a spatula until well combined.
6. Pour the mixture into the greased pie dish and level the surface.
7. Bake for 45–50 minutes or until the center is set and a toothpick inserted comes out clean.
8. Let cool on a wire rack for at least 1 hour before slicing.
9. Serve warm or enjoy cold—perfect for meal prep!
Notes
– You can substitute ricotta or Greek yogurt for cottage cheese.
– Add sun-dried tomatoes or bell peppers for extra flavor and color.
– Use your favorite herbs—basil adds a sweet touch, dill adds tang.
– The quiche can be made 1 day ahead and served cold or room temperature.
– Store leftovers covered in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Method: Baking
- Cuisine: American