Easy Ham and Cheese Quiche Without Crust
You know, sometimes I get these cravings that just hit you out of nowhere. The other day, it was this deep, undeniable urge for something comforting, something savory yet slightly sweet, something that just feels like a warm hug in food form. And my mind immediately went to quiche. But not just any quiche – the kind that’s packed with flavor, a little bit rustic, and surprisingly easy to pull off, even on a weeknight. This zucchini quiche recipe is that absolute gem for me. It’s what I whip up when I have a few extra zucchini from the garden begging to be used, or when I want to impress guests without breaking a sweat. Honestly, it’s become my go-to, right up there with my famous chocolate chip cookies, but for a completely different kind of craving. If you’ve ever loved a good frittata or a savory tart, this quiche is going to be your new best friend.
What is a Zucchini Quiche?
So, what exactly is this magical dish I’m raving about? At its heart, quiche is a French tart filled with a savory custard made from eggs and cream or milk, often combined with cheese, meat, or vegetables. Think of it as a glorious, baked egg pie that’s infinitely adaptable. My version takes that classic base and dives headfirst into using fresh zucchini, giving it a wonderful, tender texture and a subtle sweetness that balances out the richness. It’s not just a random mix of ingredients; it’s a thoughtful combination that results in a quiche that’s light enough for breakfast but hearty enough for dinner. The name itself, “Zucchini Quiche,” tells you exactly what you’re getting – a delicious, cheesy, eggy masterpiece featuring that beloved summer squash. It’s essentially a flavor explosion waiting to happen in your oven!
Why you’ll love this recipe?
There are so many reasons why this zucchini quiche has earned a permanent spot in my recipe binder, and I’m betting it’ll do the same for you. First off, the FLAVOR is out of this world. The zucchini, when cooked down just right, becomes incredibly tender and lends a subtle sweetness that’s just divine with the creamy egg custard and the savory cheese. It smells incredible while it’s baking, filling your whole house with this warm, inviting aroma. And the SIMPLICITY! Honestly, this is a lifesaver on busy nights. Once you’ve got your ingredients prepped, the assembly is a breeze. You don’t need any fancy culinary skills; just a willingness to mix a few things together and let the oven do its magic. Plus, it’s incredibly COST-EFFECTIVE. Zucchini is usually pretty affordable, especially when it’s in season, and the other ingredients are pantry staples. It feels like a decadent meal without the hefty price tag. And the VERSATILITY? Oh, you can’t beat it. This quiche is fantastic for breakfast, a light lunch, a hearty dinner, or even as part of a brunch spread. I’ve served it at fancy gatherings and just eaten leftovers cold for lunch the next day – it’s always a hit. What I love most about this quiche, though, is how it transforms simple ingredients into something truly special. It’s the kind of dish that makes people say, “Wow, who made this?” and then be shocked when you tell them how easy it was. It’s a taste of sunshine and comfort all rolled into one!
How do you make Zucchini Quiche?
Quick Overview
Making this zucchini quiche is a straightforward process that anyone can master. You’ll start by preparing your crust (either store-bought or homemade, your choice!), then mix up a luscious egg and dairy filling. The star, of course, is the prepped zucchini, which gets layered in with cheese. Everything is poured into the crust and baked until golden and set. It’s a beautiful balance of creamy, savory, and tender textures that comes together with minimal fuss. What makes this method special is the way we prepare the zucchini to ensure it doesn’t make the quiche watery, and the perfect ratio of egg to cream for that unbeatable custard consistency. You’ll be amazed at how quickly this comes together!
Ingredients
For the Main Batter:
4 large eggs: These are the backbone of our creamy custard. Use the freshest eggs you can find for the best flavor and texture. I always buy free-range when I can; I think it makes a difference.
1 ½ cups heavy cream: This is key for that luxurious, rich custard. Don’t be tempted to skimp here if you want the best results! If you’re feeling daring, you can try a mix of half-and-half and milk, but heavy cream is truly the gold standard.
½ cup whole milk: Adds a little lightness to the cream without sacrificing richness.
½ teaspoon salt: Essential for bringing out all the other flavors.
¼ teaspoon black pepper: Freshly ground is always best for that little kick.
Pinch of nutmeg (optional, but highly recommended!): This is my little secret ingredient that adds a sophisticated warmth. Just a tiny bit goes a long way!
For the Filling:
2 medium zucchini (about 1 ½ pounds total): Grated. This is where the magic happens! I like to use a box grater on the large holes. Make sure to squeeze out as much moisture as you possibly can after grating; this is the most crucial step to avoid a watery quiche. I’ll tell you how I do it below!
1 cup shredded cheese: My go-to is a sharp cheddar, but Gruyère, Swiss, or even a Monterey Jack are fantastic. A blend is also wonderful! Make sure to shred your own cheese; pre-shredded often has anti-caking agents that can affect meltiness.
½ cup finely chopped onion or shallots: Shallots offer a slightly milder, sweeter onion flavor, but regular yellow onion is perfectly fine too. Sautéing them first adds a lovely depth, but you can toss them in raw if you’re really in a pinch.
Optional additions: Cooked and crumbled bacon, sautéed mushrooms, fresh herbs like chives or parsley.
For the Crust:
1 (9-inch) unbaked pie crust: You can absolutely use a store-bought one to save time, and they’re quite good these days! Or, if you’re feeling ambitious, a homemade shortcrust pastry is divine. Blind baking the crust for about 10 minutes before adding the filling also helps prevent a soggy bottom, a trick I learned after a few watery quiche disasters!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 375°F (190°C). If you’re using a homemade crust, now’s the time to get it into your pie plate. If you’re using a store-bought one, press it gently into the plate. For that extra insurance against a soggy bottom, I like to blind bake my crust for about 10 minutes. Just prick the bottom all over with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove the weights and paper and bake for another 2-3 minutes until it looks slightly dry. Set it aside while you prep the filling. This step, though seemingly small, makes a world of difference in the final texture of your quiche.
Step 2: Mix Dry Ingredients
In a large bowl, combine your grated zucchini and your shredded cheese. If you’re adding chopped onion or shallots, toss them in now too. The key here is the zucchini. After grating, I like to put it in a clean kitchen towel or a few layers of paper towels and really give it a good squeeze. Get as much liquid out as humanly possible! Seriously, don’t be shy – the more water you remove, the better your quiche will be. This step is non-negotiable for that perfect, creamy texture without being watery.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and that pinch of nutmeg if you’re using it. Whisk them until they’re well combined and slightly frothy. You don’t need to go crazy here, just a good, thorough whisk to incorporate everything evenly. This forms the smooth, rich custard that will hold all our delicious fillings together.
Step 4: Combine
Now, pour the wet ingredients over the zucchini and cheese mixture. Gently fold everything together with a spatula until it’s just combined. You don’t want to overmix here; we’re just looking for everything to be nicely incorporated. The mixture should look thick and vibrant with the cheese and green flecks of zucchini.
Step 5: Prepare Filling
This step is essentially done in Step 4! We’ve already combined the grated, squeezed zucchini with the cheese and any other add-ins you might be using. Make sure everything is evenly distributed throughout the mixture. If you’re adding things like cooked bacon bits or sautéed mushrooms, fold them in gently now so they don’t break down too much.
Step 6: Layer & Swirl
Carefully pour the zucchini and egg mixture into your partially baked pie crust. Spread it out evenly with your spatula, making sure it fills the crust all the way to the edges. There’s no real “swirling” needed here in the traditional sense, as the zucchini and cheese are already integrated into the filling. Just make sure the top is relatively smooth before it goes into the oven.
Step 7: Bake
Place the quiche in the preheated oven. Bake for 35-45 minutes, or until the center is set and the top is beautifully golden brown. You can test for doneness by gently jiggling the pan – the edges should be set, and the center should only have a slight wobble. A knife inserted near the center should come out clean. If the crust edges start to brown too quickly, you can loosely tent them with foil.
Step 8: Cool & Glaze
This is another critical step: letting it cool! Once it’s out of the oven, let the quiche cool on a wire rack for at least 10-15 minutes before slicing. This allows the custard to fully set, making it much easier to cut and serve cleanly. Honestly, the hardest part is waiting! This isn’t a glaze recipe, but the beautiful golden brown top from baking is all the “glaze” you need!
Step 9: Slice & Serve
Once it’s cooled slightly, slice your quiche into wedges. It’s fantastic served warm, but it’s also delicious at room temperature or even cold the next day. The texture is perfect, the flavors have melded beautifully, and it just looks so inviting. Enjoy every single bite!
What to Serve It With
This zucchini quiche is so versatile, it honestly works with pretty much anything! For breakfast, I love pairing it with a simple cup of coffee and maybe some fresh berries. It’s light enough to not feel heavy first thing in the morning, but satisfying enough to keep you going. When I’m planning a weekend brunch, it’s always a star. I’ll serve it alongside a fresh green salad with a light vinaigrette, maybe some crispy bacon or smoked salmon, and a mimosa or a sparkling rosé. It makes for a really elegant spread without requiring tons of effort. As a light dinner, it’s divine with a side of roasted asparagus or green beans almondine. Sometimes, if I’m just craving something a little sweet and comforting after dinner, a small slice of this quiche is surprisingly satisfying. It’s not overly sweet, but the subtle zucchini sweetness with the rich custard hits the spot, especially if I dust it with a tiny bit of powdered sugar or serve it with a dollop of crème fraîche. For those cozy snack moments, I’ll just cut a small triangle and enjoy it with a glass of milk or even a light herbal tea. My kids actually love having a slice with some ketchup on the side – don’t ask me why, but they devour it!
Top Tips for Perfecting Your Zucchini Quiche
I’ve made this zucchini quiche more times than I can count, and I’ve picked up a few tricks along the way that I swear by. Let’s talk Zucchini Prep first. The absolute, most critical step is squeezing out the moisture. I cannot stress this enough! Grate your zucchini, then put it in a clean kitchen towel or a few layers of paper towels and wring it out like you mean it. The more water you remove, the less watery your quiche will be. Trust me on this one – it’s a game-changer. Regarding Mixing Advice, always be gentle when combining the wet and dry ingredients. We’re not making bread; we just want everything incorporated. Overmixing can lead to a tougher custard, and nobody wants that. You’ll know it’s mixed enough when you don’t see any streaks of egg white and the cheese is distributed. For Swirl Customization, in this recipe, the zucchini and cheese are mixed *into* the batter, so there isn’t a distinct swirl pattern. However, if you were making a different kind of quiche and wanted to achieve that look, you’d layer ingredients and then gently swirl with a skewer. My quiche gets its visual appeal from the beautiful golden-brown bake and the visible flecks of zucchini and cheese throughout. When it comes to Ingredient Swaps, feel free to play around! If you don’t have heavy cream, you can use a combination of half-and-half and whole milk, but the texture might be slightly less rich. For cheese, cheddar is my favorite, but Gruyère adds a wonderful nutty depth. I’ve even used a bit of goat cheese crumbled in, which is delicious! For Baking Tips, the blind baking of the crust is my biggest tip for avoiding sogginess. Also, ovens can be tricky, so always keep an eye on your quiche. If it’s browning too fast on top, just loosely tent it with foil. The knife test for doneness is the most reliable – it should come out clean. Lastly, Glaze Variations aren’t really applicable here, as this quiche doesn’t have a traditional glaze. However, if you wanted to add a little something extra, a sprinkle of fresh chives or parsley over the top right after it comes out of the oven adds a lovely touch of color and freshness. You could also serve it with a small dollop of sour cream or crème fraîche on the side.
Storing and Reheating Tips
Knowing how to properly store and reheat this delicious zucchini quiche is key to enjoying it for days to come. When it comes to Room Temperature storage, it’s best to leave it out for no more than two hours. After that, it really should be refrigerated to maintain its freshness and prevent any spoilage, especially with the dairy and egg components. For Refrigerator Storage, once the quiche has cooled down to room temperature (at least 10-15 minutes after baking), you can cover it tightly with plastic wrap or transfer it to an airtight container. It should stay good in the fridge for about 3 to 4 days. The texture might change slightly, but it’s still perfectly delicious! If you’re looking for longer-term storage, Freezer Instructions are your best friend. Let the quiche cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator overnight. For reheating, I have a few favorite methods. If it’s just chilled, a quick 15-20 minutes in a 300°F (150°C) oven should warm it through beautifully. If it’s been frozen and thawed, you might need a bit longer, perhaps 25-30 minutes, until heated through. I always recommend reheating it in the oven rather than the microwave if you want to preserve that lovely flaky crust and custard texture. Microwaving can sometimes make the crust a bit rubbery. For Glaze Timing Advice, since this quiche doesn’t have a glaze, you don’t need to worry about that! The beauty of this recipe is its simplicity.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini quiche recipe. It’s more than just a recipe to me; it’s a little piece of comfort and joy that I love sharing. The way the tender zucchini melds with the creamy, savory custard and the sharp cheese is just pure magic. It’s the perfect dish for so many occasions, proving that simple ingredients can create something truly spectacular. If you love this recipe, you might also enjoy my classic Lorraine quiche or my easy broccoli cheddar quiche for more delicious egg-centric inspiration. Give this zucchini quiche a try, and I promise, you’ll be hooked! I can’t wait to hear how yours turns out, and what delicious variations you come up with. Happy baking, and enjoy every bite!
Crustless Ham and Cheese Quiche
Ingredients
Method
- Preheat oven to 350 degrees F. Spray a pie dish or quiche pan with cooking spray.
- Evenly spread the broccoli in the prepared dish and top it evenly with the ham.
- Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and nutmeg.
- Pour the custard into the dish and top with the grated cheese.
- Bake for 35 to 40 minutes, or until the center is set.
- Cut the quiche into 6 pieces and serve warm.
