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A golden brown Baked Zucchini and Carrot Crustless Quiche cut into rectangular squares on a wooden board.

Baked Zucchini and Carrot Crustless Quiche

A fluffy, protein-rich Mediterranean vegetable egg bake packed with thin ribbons of zucchini and carrots, completed with a deeply blistered, golden cheese crust. Perfect for meal prep, breakfast, or an easy dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12
Course: Main Course, Side Dish
Cuisine: Greek, Italian
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis sliced into thin rounds
  • 2 large carrots peeled and sliced into thin ribbons or rounds
  • 1 small onion finely diced
  • 6 large eggs
  • 1/4 cup extra virgin olive oil
  • 1/2 cup whole wheat flour or almond flour for a low-carb/gluten-free version
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup freshly grated mozzarella cheese
  • 1/2 cup reduced-fat sharp cheddar cheese
  • 3/4 cup Parmesan cheese freshly grated
  • 2 tbsp fresh parsley or basil finely chopped (for garnish)

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a rectangular baking dish or line it with parchment paper.
  2. Arrange the thinly sliced zucchini rounds on a layer of paper towels. Sprinkle with a pinch of salt and let rest for 10 minutes to extract excess moisture. Pat completely dry.
  3. In a large bowl, vigorously whisk together the eggs, extra virgin olive oil, whole wheat flour, baking powder, garlic powder, dried oregano, salt, and black pepper until completely smooth and free of lumps.
  4. Stir the finely diced onion, all of the Parmesan cheese, and half of the mozzarella and cheddar cheese directly into the egg batter.
  5. Gently fold the dried zucchini slices and thin carrot ribbons into the egg mixture until all the vegetables are coated evenly.
  6. Pour the mixture into your prepared baking dish, using a spatula to level out the surface evenly.
  7. Scatter the remaining mozzarella and cheddar cheese evenly over the top surface.
  8. Bake for 35–40 minutes until the center is set and firm. Turn on the broiler for the final 2–3 minutes until the cheese crust turns a deep, golden brown with beautiful blistered spots.
  9. Remove from the oven and let rest for 10 minutes to firm up. Slice into 12 neat rectangular squares, garnish with fresh chopped parsley or basil, and serve.

Notes

Always salt and dry your zucchini thoroughly to prevent a watery quiche. Use a kitchen mandoline to get uniform, ultra-thin carrot slices so they cook through perfectly at the same rate.