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Crustless Zucchini Quiche

A golden, savory, low-carb bake packed with shredded zucchini, fresh rosemary, extra virgin olive oil, and Greek feta. Baked in a ceramic dish and topped with Parmigiano-Reggiano for a crispy crust that never gets soggy.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Calories: 195
Ingredients Method Notes

Ingredients
  

  • - 3 medium zucchinis approx. 500g total, grated coarsely
  • - 1 tsp sea salt for purging liquid from zucchini
  • - 5 large eggs room temperature
  • - 1/4 cup 60 ml extra virgin olive oil
  • - 1 cup 120g self-raising flour (or 1 cup GF 1:1 baking flour + 1.5 tsp baking powder)
  • - 1 medium yellow onion finely diced
  • - 1 cup 150g authentic Greek feta cheese, crumbled
  • - 1/3 cup 35g Parmigiano-Reggiano cheese, finely grated (for topping)
  • - 1 tbsp fresh rosemary finely chopped (plus extra sprigs for topping)
  • - 1 tbsp fresh dill chopped
  • - 1/2 tsp freshly ground black pepper
  • - 1/2 tsp sea salt for batter seasoning

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a 20x30 cm rectangular ceramic baking dish with olive oil.
  2. Place grated zucchini in a bowl, toss with 1 tsp salt, and rest for 10-15 minutes. Wrap in a clean kitchen towel and squeeze tightly over the sink until completely dry.
  3. In a large bowl, whisk 5 eggs with 1/4 cup extra virgin olive oil until smooth. Sift in the self-raising flour and whisk to form a lump-free batter.
  4. Fold in squeezed zucchini, diced onion, crumbled feta, chopped rosemary, dill, black pepper, and 1/2 tsp salt until combined.
  5. Pour mixture into the prepared baking dish and smooth evenly. Sprinkle grated Parmigiano-Reggiano and fresh rosemary needles on top.
  6. Bake for 35 to 40 minutes until the top is deeply golden brown and the center is set.
  7. Remove from oven and let rest in the pan for 15 minutes before cutting into neat square slices.

Notes

- Do not skip the resting step after baking; it allows the quiche to firm up for clean, picture-perfect square slices.
- To make low-carb: Replace self-raising flour with 3/4 cup blanched almond flour + 1.5 tsp baking powder.
- Pork-Free & Wine-Free Guarantee: 100% Mediterranean vegetarian compliant.