Easy crustless zucchini and bacon quiche recipe

Zucchini and bacon crustless quiche makes a delicious, nutritious and quick meal. The simple recipe is easy to make and can be gluten free if needed.

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• Ingredients
• Instructions
• Tips
• More dinner ideas
• Recipe

Sometimes, dinner just needs to be easy.

School, kindy, work, groceries, washing, cleaning… all the things.

Sometimes they can just get all too much but one thing that is really important to me is getting a decent meal into my family at the end of the day like zucchini and bacon crustless quiche.

Sure, there are occasions when I’ll open a tin of baked beans (and add bone broth and a veggie puree cube from the freezer to give it some extra nutrition), but generally, it’s a priority for me to feed my family well.

We all eat dinner together most nights at the table which we started when our youngest was about two and a half.

We actually get to connect as a family at the end of the day whereas before, the kids were eating early then my husband would come home, it would be bath and then they’d watch TV, with basically no family time.

Then, by the time we got the kids to bed and made dinner we’d be too tired to sit up at the table and would eat a light dinner on our laps in front of the tv.

A few years later…

These days dinner is on the table at 6 (ok sometimes it’s not exactly 6 but close enough).

Don’t for a second think my family is perfect and the kids sit at the table and eat nicely.

Most nights there’s running around involved and some frustration trying to get them to eat but it’s a lot better than when they were little.

It's also great if you have a picky eater. Eating together generally results in more being eaten.

Sometimes there’s a game after baths, sometimes it’s TV but we’ve always had some time as a family to connect and talk about or days (or just make fart jokes, yep there are boys in this house!).

One thing is always a given – dinner is easy and this great recipe is no exception.

It's the perfect way to use up an abundance of zucchini too.  

Somehow it took me about a year to get around to baking this for the first time after my friend sent me her mum’s recipe card.

I had a friend over to lunch and figured that was the perfect time to test it out.

What are food blogging friends for if not for taste-testing?

Oh that’s right they also make brilliant photography assistants.

We only had an hour before she had to return to work but I think we got in at least two photos for every minute.

Ingredients

To make this crustless zucchini quiche recipe you will need: 

• Large eggs - preferably free-range
• Self raising flour - use gluten-free if you like. Here's how to make your own self-raising flour. 
• Olive oil - 
• Medium Zucchini - make sure you drain your grated zucchini to get rid of excess water
• Brown onion - diced
• Bacon - diced. Some people like to cook bacon before putting it in but we just do it raw. 
• Grated cheese - cheddar cheese or whatever hard cheese you have on hand or a combo of different types of cheese. Parmesan cheese adds a nice bite to it.
• Black pepper - optional 

Instructions

1. Pre-heat the oven to 175C fan-forced and grease a round quiche dish or baking dish with a little oil. If you use a baking tin, also line it with parchment paper. 
2. In a large mixing bowl, whisk eggs, flour and oil together until smooth.
3. Add the rest of the ingredients and mix them into the egg mixture.
4. Pour the quiche mixture into the quiche dish and bake for 45-50 minutes or until golden brown on top.
5. The giant bubble will sink when it starts to cool.
6. Serve warm straight from the dish alone or with a simple green salad.

You won’t need any fancy skills or equipment although an electric grater does come in handy if you want to certainly avoid accidentally grating your fingertips.

Not quite as gooey as quiche in pastry but not quite firm enough to serve as little squares, this crustless version still holds its own.

I served it simply with a salad made of rocket, roast sweet potato, feta and toasted slivered almonds (yes I made a salad!).

It would also go well with this simple side salad.

Tips

Grating tips

An electric grater makes this recipe a lot easier but if you don’t have one, a food processor or Thermomix works really well for the cheese and the fresh zucchini.

What I do is grate or very finely chop the cheese first, set it aside in a bowl then throw in the zucchini (I don’t bother washing it up) and chop it up.

Then to drain the zucchini, I line a bowl with a tea towel and put it in there.

You can also use a nut milk bag to strain the excess liquid out of the zucchini. 

Leave it for about 5 minutes then wring it out to get out the liquid.

Just bunch it up like you’re wrapping up a pudding and give it a squeeze until no more liquid comes out.

Which tin to use for zucchini and bacon crustless quiche

I use a quiche pan to make this recipe but I’ve also made it in a square take tin (about 20x20cm) and in a silicone muffin tray (just bake for about 25-30 minutes). A pie dish could also be used. 

Can you freeze it?

Yes of course.

That’s usually my answer for the can you freeze it question.

For this, I either portion it out and freeze it or make two at a time, have one for dinner and freeze the other one.

You can freeze it in the tin if you can spare it or otherwise an aluminium tin would work well for freezing.

You could cook it in the tin, let it cool, pop the lid on the freeze then defrost on the bench, then heat in the oven in the tin.

I also chop it up and freeze in pieces for lunchboxes. If you're putting it in frozen to thaw over the morning, use paper towels to line it so they don't go soggy. 

Can you use different flours?

Yes you can indeed.

I’ve made it with gluten free flour mix, rice flour and buckwheat flour and they’ve all been great but my favourite of them was the rice flour.

The buckwheat does make it a little bit bitter. I would not recommend using coconut flour. 

Can you use this in a pie crust? 

If you were to use this filling to make a regular zucchini quiche, I would omit half the flour and substitute it for heavy cream and bake in a flaky pastry crust (shortcrust pastry would be best). 

You could throw in some other veggies if you like (or just extra zucchini), or change up the flavours with fresh herbs but I like it just the way it is. Enjoy!

What about you?

Do you ever eat the same thing two meals in a row?

More dinner ideas

• Slow cooked Indian beef curry
• Shredded beef
• Veggie packed tomato pasta sauce
• Moroccan beef

Recipe