Crustless Cottage Cheese Zucchini Quiche

Crustless Cottage Cheese Zucchini Quiche is a protein-packed breakfast or side that’s creamy, light, and fluffy, boasting an impressive 19 grams of protein per serving!

It’s zucchini season, and that means it’s time to get creative with this crustless cottage cheese zucchini quiche! Inspired by my favorite crustless zucchini quiche, this version with cottage cheese turned out spectacular. I admit, I was a bit unsure at first if the cottage cheese would hold up baked, but it worked beautifully. These days, I’m even whipping up cottage cheese zucchini fritters and a crustless sweet potato cottage cheese quiche for variety!

If you’re like me and not a fan of dealing with pie crusts, this crustless quiche is your new best friend—just like my crustless broccoli, spinach, or zucchini pies that come together quickly and taste fantastic.

Reader’s Review

This cottage cheese quiche blew me away! I made two this morning and couldn’t stop eating. I mixed half gouda and half sharp cheddar and honestly, I don’t miss the crust at all!

Busy Bee

Why You’ll Love This Recipe

• Simple: No crust to fuss with means less work and fewer calories.
• Diet-friendly: Works with gluten-free or whole wheat flour, so it fits many diets.
• Protein-packed: Each slice serves up a satisfying 19 grams of protein thanks to cottage cheese and eggs.
• Veggie-loaded: The zucchini adds flavor and nutrition—and you can easily throw in more veggies if you like.

• Great for meal prep: This quiche keeps well and even tastes delicious cold up to five days later.

Prep: 15 mins

Cook: 50 mins

Cooling Time: 1 hr

Total: 2 hrs 5 mins

Servings: 8 servings

Zucchini is in full swing, making it the perfect time to whip up a light, protein-filled meal. This crustless cottage cheese zucchini quiche fits the bill perfectly! It bakes up creamy, fluffy, and light, delivering about 19 grams of protein per slice—so it satisfies without feeling heavy.

This recipe is all about being easy: just 15 minutes of prep and no crust to fuss with. After baking for about 45 to 50 minutes, you let it cool and set—ideally for an hour or two. It yields 8 slices that taste great hot, warm, or cold. Personally, I love grabbing a cold slice for a quick breakfast on busy mornings.

• Here’s what you get: a crustless, veggie-packed quiche that’s simple to pull together and freezes well.
• Why it rocks: high protein, loaded with shredded zucchini (5 cups!), and made with basic pantry staples like eggs, cottage cheese, and flour.
• Bonus: detailed steps for squeezing zucchini, texture tips, make-ahead ideas, storage advice, and even air fryer instructions for an alternate cooking method.

Keep scrolling for the full ingredient list, easy-to-follow directions, and friendly tips so your cottage cheese zucchini quiche turns out perfectly every time.

Why This Recipe Shines

This crustless cottage cheese zucchini quiche is a winner for so many reasons. It’s creamy, light, and packs a protein punch with about 19 grams per slice—making it a filling meal that won’t feel heavy or bland.

• Quick and easy: Only 15 minutes of active prep and no dealing with crusts.
• Protein boost: Cottage cheese and eggs boost the protein to keep you full and satisfied.
• Perfect for zucchini season: It uses a big 5 cups of shredded zucchini, which is great for using up the summer squash bounty—if you still have more to use, try this Healthy Squash and Zucchini Casserole.
• Meal prep magic: Tastes great cold and holds up well in the fridge for up to 5 days; also freezer-friendly for up to 3 months.
• Flexible recipe: Swap in different cheeses, add cooked meats or other veggies, and use gluten-free or whole wheat flours as needed. For a meaty variation, see our Quick and Easy Healthy Ground Turkey Zucchini Casserole.
• Reliable: Use 2% or 4% cottage cheese to keep excess liquid low, make sure to squeeze the zucchini well, and allow it to cool fully so it sets.
• Bake or air fry: Use a classic 9” pie dish or air fryer for a quick 30-minute cook at 320°F.

Ingredients and Quantities

• 5 cups shredded zucchini, measured before squeezing
• 6 large eggs
• 1 1/2 cups cottage cheese
• 1 cup cheddar, gouda or havarti cheese, shredded
• 1/4 cup chives, green onions, dill, parsley or basil, finely chopped
• 3/4 cup gluten-free flour, all purpose or whole wheat flour
• 1 tablespoon onion flakes or powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt, plus a bit more
• 1/2 teaspoon ground black pepper
• Cooking spray

Prep and Baking Instructions

1. Preheat oven to 400°F and spray a 9-inch pie dish generously with cooking spray.
2. Add shredded zucchini to a large bowl, sprinkle with salt, mix, and let sit 5–10 minutes.
3. Work in batches to squeeze out as much moisture as possible from the zucchini using a clean kitchen or linen towel; transfer drained zucchini to a clean bowl.
4. Add eggs, cottage cheese, shredded cheese, chopped herbs, flour, onion flakes or powder, garlic powder, salt, and pepper to the drained zucchini and stir with a spatula until well combined.
5. Transfer the mixture to the prepared pie dish and smooth the top.

6. Bake at 400°F for 45–50 minutes, until the center is set and a toothpick inserted comes out clean (the quiche should not jiggle).

   

7. Remove the quiche from the oven and let it cool on a wire rack for about 2 hours to fully set.
8. Loosen the edges with a spatula and cut into 8 slices.
9. Optional (air fryer): line the air fryer basket with parchment, spray well, pour in the mixture, level the top, and air fry at 320°F for about 30 minutes; check doneness with a toothpick and let cool before slicing.

Pro Tips for Best Results

• Drain zucchini thoroughly: Squeezing out the liquid is key; for a quick example of the technique, see Easy Cheesy Zucchini Muffins. If you leave too much water, the quiche can turn soggy and won’t set right.
• Grease your pie dish generously: Without a crust, the quiche can stick easily, so coat your dish well with cooking spray.
• Make sure it’s baked through: Oven temperatures vary, so check that the edges are firm and golden, and the center is set but not overbaked. A clean toothpick test is your best guide.
• Cool fully before slicing: Patience here pays off. Let it rest at least 2 hours, loosen edges with a spatula, then cut carefully with a serrated knife.
• Flour choices matter: This recipe works well with gluten-free, all-purpose, or whole wheat flour. You can use coconut flour but less of it since it absorbs more moisture. I wouldn’t recommend almond or oat flours as they may not hold the quiche together properly. If you’re baking gluten-free, Gluten Free Lemon Zucchini Bread shows how a GF blend behaves with zucchini.

• Squeeze zucchini:** Don’t skip this—excess moisture can make your quiche watery and ruin its texture.
• Generously grease your dish: The quiche can stick easily without a crust, so don’t be shy about spraying your pie plate well.
• Bake until set: Look for golden edges and a firm custard. A tiny wobble is okay, but a toothpick should come out clean.
• Let it cool and slice carefully: Two hours of resting time lets the quiche set properly. Use a spatula to free the edges before cutting gently with a serrated knife.
• Flour options: Gluten-free, all-purpose, or whole wheat all work nicely here. Use less coconut flour due to its absorbency, and avoid almond or oat flour as they might not hold up.

Mix-Ins and Substitutions

• Egg whites: Need to lighten up? Swap 1 whole egg for 3 tablespoons of egg whites.
• Feta cheese: Crumbled feta pairs beautifully, adding a tangy twist. Try regular, light, or fat-free options.
• Dairy-free: Use your favorite dairy-free cheese alternative if you want to skip dairy.
• Extra protein: Add cooked Italian sausage, diced ham, shredded chicken, smoked salmon, or tofu to pump up the protein even more.
• Vegetables: Cooked bell peppers, mushrooms, onions, plus raw tomatoes, broccoli, spinach, or asparagus are all fantastic alongside zucchini. For a classic combo idea, this mushroom and spinach lasagna shows how well those flavors play together.
• Spice it up: Try smoked paprika, cumin, red pepper flakes, cayenne, or dried herbs like thyme and oregano for different flavor vibes.
• Extras: Sun-dried tomatoes, olives, artichoke hearts, leeks, or a sprinkle of Parmesan cheese add fun variety. For Mediterranean flavor inspiration with tomatoes and olives, see Mediterranean baked cod with tomatoes & olives.
• Summer squash: Mix shredded yellow squash in equal parts with zucchini for a colorful twist.

Storing and Reheating

Store: Keep leftovers covered in the fridge for up to 5 days. This quiche is perfect for breakfasts, snacks, or meals on the go. For another packable option, try these low-sugar carrot zucchini muffins.

Freeze: Place in an airtight container and freeze up to 3 months. Leaving it whole keeps moisture locked in, while frozen slices thaw faster and are handy for quick servings.

Reheat: I personally love it cold, but if you want it warm, microwave it gently to avoid drying it out. Prefer a chilled, protein-packed breakfast? Try Peach Pie Cottage Cheese Bowls.

Frequently Asked Questions

Why is my zucchini quiche watery?

The most common culprit is not squeezing the zucchini enough. Some especially large or garden zucchinis hold more water. Next time, try squeezing harder and add a little extra flour if needed. Also, letting the quiche cool fully for 2 hours is key to firming it up.

How do I fix a quiche that won’t set?

If your quiche is still a bit loose after cooling for a couple hours, pop it in the fridge overnight. The cold helps it firm up perfectly.

What’s the best cottage cheese to use?

I recommend 2% or 4% fat cottage cheese since it releases less water and helps the quiche set better. You might get away with 1%, but if you use 0%, then increase the flour to 1 cup to compensate.

Can I make this quiche in an air fryer?

Absolutely! Line your air fryer basket with parchment paper, spray it well, pour in the mixture, level the top, and air fry at 320°F for about 30 minutes. Use a toothpick to check doneness in the center, and don’t forget to let it cool before slicing.

Notes

• Make ahead: You can mix the quiche batter and refrigerate it up to one day before baking. If you need more ahead time, prep the zucchini and shred cheeses separately, then store them in the fridge until you’re ready. This saves time on the baking day.
• Storage: Keep any leftovers covered in the fridge for up to five days. It makes a perfect quick breakfast, snack, or on-the-go meal.
• Freezing: Freeze in an airtight container for up to three months. Freezing whole quiche keeps it moist; sliced pieces thaw faster and are easier to portion.
• Reheating: I personally love mine cold, but if you prefer it warm, reheat gently in the microwave to avoid drying out the quiche.
• Air fryer option: Line the air fryer basket with unbleached parchment paper, spray it well, pour in the mixture, level the top, and bake at 320°F for about 30 minutes. Check doneness with a toothpick and let cool before slicing.

Nutrition

Serving: 1 slice, Calories: 255 kcal, Carbohydrates: 14 g, Protein: 19 g, Fat: 14 g, Saturated Fat: 7 g, Trans Fat: 0.01 g, Cholesterol: 180 mg, Sodium: 649 mg, Fiber: 2 g, Sugar: 4 g

Nutrition info is estimated and should be used as a guideline only.