If you happen to find yourself craving homemade quiche but don’t have the time or desire to fuss with a homemade or store-bought pie crust, this crustless quiche recipe is for you. This easy-to-bake quiche, featuring a combination of freshly grated Parmesan cheese, thinly sliced potatoes, and tender diced zucchini, delivers on both flavor and texture. And, unlike most quiches, which contain vegetables that have turned to absolute mush, this one features vegetables that still retain some of their fantastic firm tenderness. Whether you’re planning a meatless breakfast, a leisurely brunch, or a quick, healthy dinner, this simple yet delicious quiche is your new go-to recipe.
This weekend, B.O.B. Bob and I spent a rare Sunday morning in our kitchen together baking a quiche. Now, while I would love to tell y’all that everything went swimmingly, without incident, let’s be real, that would be a big ol’ lie. First of all, I needed a pie crust. But since we had a birthday brunch to attend, making a homemade pie crust or running to the store to buy one was totally off the table. Inspired by this previous Pepper Jack Quiche with a Potato Crust, and miraculously having several potatoes on hand, I wisely decided that a crustless quiche was the way to go. Unfortunately, the previous quiche, which called for six potatoes, didn’t take into account the space the zucchini would take up in the pie dish. So after peeling, slicing, and arranging the potatoes, B.O.B. Bob, the voice of reason, made it clear that for things to go successfully in this recipe, we were only going to be able to use three of the potatoes that we had prepared. After all, our pie dish was only so big. At this point, things seemed to be going pretty well. We hadn’t murdered one another, nothing was on fire, and a few potatoes here or there weren’t going to cause World War III. Meanwhile, McKenna was spending some quality time with us playing with her newest toys, being rewarded with a willy nilly dropped piece of Parmesan cheese here and there as it fell to the floor, and generally enjoying the rare occasion of her Mommy and Daddy in the kitchen together.
All was well until B.O.B. Bob gently slid our labor of love into the oven. Two seconds later, as I began to address the bomb zone that was now our kitchen and dared to glance at our kitchen counter piled with way too many bowls, knives, cutting boards, and miscellaneous unused ingredients, I realized that while I had measured out the heavy whipping cream, I had, of course, failed to add it to the egg mixture. So, after a few choice words, not of the child-friendly variety, I made B.O.B. Bob quickly take the quiche out of the oven and drizzled/swirled the forgotten cream over the top of the quiche. And then, after carefully returning the quiche to the oven, I prayed. Heck, we both prayed. Because at this point, we were both fully invested in this quiche endeavor. And thankfully, in this case, our prayers were answered. This crustless potato and zucchini quiche turned out perfectly. Both the potatoes and the zucchini baked up slightly tender, yet not overly cooked or mushy. And the combination of egg and Parmesan cheese added just the right amount of flavor without being overly complicated or fussy. Thank goodness, because now we actually have something to eat this week. Perhaps next weekend we’ll risk everything and attempt a quiche with an actual pie crust. Or not. Maybe we shouldn’t push our luck.
Ingredients:
- 3 Medium Yukon Gold Potatoes, Peeled and Thinly Sliced (Approximately 1 Pound)
- 1 1/2 Tablespoons Butter, Melted
- 1 Teaspoon Finely Ground Sea Salt (Divided)
- 1 Teaspoon Finely Ground Black Pepper (Divided)
- 3-oz. Freshly Grated Parmesan Cheese (Approximately 1 1/4 Cups)
- 1 Small to Medium Zucchini, Diced (Approximately 2 Cups or 10-oz.)
- 6 Large Eggs
- 1/2 Cup Heavy Whipping Cream
Directions:
- Preheat oven to 400 degrees.
- Place the sliced potatoes and melted butter into a medium bowl with 1/2 teaspoon of ground sea salt and 1/2 teaspoon of ground black pepper. Use a silicone spatula or your hands to combine. Line the entire bottom of a large pie plate with 2/3 of the sliced potatoes.
- Whisk the eggs together in a medium bowl with 1/2 teaspoon of ground sea salt and 1/2 teaspoon of ground black pepper. Pour half of the egg mixture into the pie dish.
- Top with 1/2 cup of the grated cheese. Arrange the diced zucchini evenly on top of the cheese layer and then top with another 1/2 cup of the grated cheese.
- Pour the remaining egg mixture into the pie dish.
- Layer the remaining 1/3 of the sliced potatoes in a circle around the edge of the pie plate.
- Sprinkle the remaining 1/4 cup of grated cheese over the top of the quiche.
- Gently pour or drizzle the heavy cream evenly over the top of the quiche.
- Bake for 45 to 60 minutes, or until the center of the quiche is golden brown and cooked through.
Suggestions:
- Make sure to thinly slice the potatoes with a mandoline or sharp knife. They need to be thin in order for them to cook through.
- You can use either salted or unsalted butter for this recipe. I used salted butter.
- I used heavy whipping cream for this recipe; however, you can also use half and half or canned evaporated milk if you choose.
- The quiche is done when it is golden brown and no longer springs back when you lightly touch it in the middle. It will also no longer wobble if you gently shake it.
- I suggest allowing the quiche to rest for 15 to 30 minutes before cutting and serving it.
Improvements:
- Add hot sauce to the egg mixture.
- Replace the Yukon Gold potatoes in this recipe with sweet potatoes.
- Add a little bit of finely chopped deli ham or browned sausage to the quiche.
- Experiment with different cheese varieties. Try using feta, queso fresco, cheddar, or gouda.
- Add freshly chopped chives, scallions, or parsley to the egg mixture. If you don’t have fresh herbs, add a little dried oregano or thyme, or even a teaspoon of this Homemade Italian Herb Seasoning Mix (No-Salt) seasoning blend.
Ingredients:
- 3 Medium Yukon Gold Potatoes, Peeled and Thinly Sliced (Approximately 1 Pound)
- 1 1/2 Tablespoons Butter, Melted
- 1 Teaspoon Finely Ground Sea Salt (Divided)
- 1 Teaspoon Finely Ground Black Pepper (Divided)
- 3-oz. Freshly Grated Parmesan Cheese (Approximately 1 1/4 Cups)
- 1 Small to Medium Zucchini, Diced (Approximately 2 Cups or 10-oz.)
- 6 Large Eggs
- 1/2 Cup Heavy Whipping Cream
Directions:
- Preheat oven to 400 degrees.
- Place the sliced potatoes and melted butter into a medium bowl with 1/2 teaspoon of ground sea salt and 1/2 teaspoon of ground black pepper. Use a silicone spatula or your hands to combine. Line the entire bottom of a large pie plate with 2/3 of the sliced potatoes.
- Whisk the eggs together in a medium bowl with 1/2 teaspoon of ground sea salt and 1/2 teaspoon of ground black pepper. Pour half of the egg mixture into the pie dish.
- Top with 1/2 cup of the grated cheese. Arrange the diced zucchini evenly on top of the cheese layer and then top with another 1/2 cup of the grated cheese.
- Pour the remaining egg mixture into the pie dish.
- Layer the remaining 1/3 of the sliced potatoes in a circle around the edge of the pie plate.
- Sprinkle the remaining 1/4 cup of grated cheese over the top of the quiche.
- Gently pour or drizzle the heavy cream evenly over the top of the quiche.
- Bake for 45 to 60 minutes, or until the center of the quiche is golden brown and cooked through.
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With its velvety, rich egg custard filling, golden, bubbling cheese, and perfectly flaky crust, quiche is always a crowd-pleaser. But what really makes it special is how it turns leftover ingredients, like a bit of spinach, some ham, or that last piece of cheddar, into something truly delicious. You can customize it endlessly with your favorite meats, vegetables, and cheeses, making each quiche uniquely yours. We’ve rounded up some of our absolute favorite must-bake quiche recipes that we hope you and your family will find utterly irresistible. CLICK HERE for the recipes.
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
Butternut Squash Taco Ravioli with Queso Fresco
Store-bought refrigerated ravioli is a convenient and versatile ingredient that can save you lots of time in the kitchen on a busy weeknight. This flavorful Mexican-inspired pasta recipe pairs soft, pillowy butternut squash ravioli with a simple, quick, zesty taco seasoning sauce infused with rich, creamy butter and tangy lemon juice. Garnished with a sprinkle of fresh lemon zest and crumbled queso fresco, this quick-fix side dish is one your whole family will enjoy.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “Q” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- Blueberry Banana Quick Bread by Jolene’s Recipe Journal
- Ham ann Broccoli Quiche by Blogghetti
- Nectarine Quinoa Salad by Mayuri’s Jikoni
- Parmesan Potato & Zucchini Crustless Quiche by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Roasted Cauliflower Quiche by A Messy Kitchen
- Shrimp Fajita Quesadilla by A Day in the Life on the Farm
- Shrimp and Quail Egg Garden Salad by Food Lust People Love
- Sourdough Quinoa Bread by Karen’s Kitchen Stories
- Queso Dip by Magical Ingredients
- Quince Sharlotka by Culinary Cam
- Quinoa Idli by Sneha’s Recipe
