Mediterranean Zucchini, Feta & Olive Crustless Quiche

A delicious Mediterranean-inspired quiche made with tender zucchini, salty feta cheese, briny olives, and fluffy eggs. This easy crustless recipe is packed with flavor and makes a perfect breakfast, brunch, light lunch, or meal-prep option.
Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35–45 minutes
• Total Time: 50–60 minutes
• Servings: 6
• Course: Breakfast, Brunch, or Lunch
• Cuisine: Mediterranean
• Difficulty: Easy
  Ingredients
• 6 large eggs
• 1 medium zucchini, grated or thinly sliced
• ¾ cup crumbled feta cheese
• ½ cup pitted Kalamata olives, sliced
• ¼ cup shredded mozzarella cheese (optional)
• ¼ cup milk
• ½ small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• Salt to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil (optional)
• Cooking spray or a little olive oil for greasing the baking dish
  Instructions
  Step 1: Preheat the Oven
  Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or round baking dish with cooking spray or olive oil.
  Step 2: Prepare the Zucchini
  Grate or thinly slice the zucchini. If grated, place it in a clean kitchen towel and squeeze out as much excess moisture as possible. This helps prevent a watery quiche.
  Step 3: Sauté the Vegetables
  Heat the olive oil in a skillet over medium heat. Add the chopped red onion and cook for 3–4 minutes until softened. Add the minced garlic and zucchini, then sauté for another 4–5 minutes until the zucchini softens and excess moisture evaporates. Remove from the heat and let cool slightly.
  Step 4: Prepare the Egg Mixture
  In a large mixing bowl, whisk together the eggs and milk until combined. Add the dried oregano, thyme, black pepper, and a small amount of salt. Remember that feta and olives are already salty.
  Step 5: Add the Mediterranean Ingredients
  Stir the cooked zucchini mixture, sliced Kalamata olives, crumbled feta, mozzarella (if using), parsley, and basil into the egg mixture. Mix gently to distribute everything evenly.
  Step 6: Fill the Baking Dish
  Pour the mixture into the prepared baking dish. Spread it evenly and sprinkle a little extra feta over the top if desired.
  Step 7: Bake the Quiche
  Bake for 35–45 minutes, or until the top is lightly golden and the center is set. The center should reach 160°F (71°C) for food safety.
  Step 8: Rest and Serve
  Remove the quiche from the oven and let it rest for 5–10 minutes before slicing. Garnish with fresh parsley or basil and serve warm.
  Nutrition Information
  Estimated per serving, based on 6 servings.
• Calories: 210–270 kcal
• Protein: 12–16 g
• Total Carbohydrates: 4–7 g
• Dietary Fiber: 1–2 g
• Net Carbohydrates: 3–6 g
• Total Fat: 15–21 g
• Saturated Fat: 5–8 g
• Sugar: 2–4 g
• Sodium: 450–750 mg
  Nutrition values are estimates and vary with the size of the eggs, amount of feta and olives, and specific ingredient brands.
  Nut Information & Dietary Notes
• Tree Nuts: None included in the standard recipe.
• Peanuts: None included.
• Nut-Free Ingredients: The listed ingredients do not include nuts, but check product labels for possible cross-contact warnings.
• Allergens: Contains eggs and dairy (feta, mozzarella, and milk).
• Gluten-Free: Naturally gluten-free when all ingredients are verified gluten-free.
• Vegetarian: Yes.
• Low-Carb: Suitable for many low-carb eating plans.
• Keto-Friendly: May fit a ketogenic eating plan depending on portion size and individual carbohydrate limits.
• Dairy-Free: No, because feta, mozzarella, and milk are included.
• Mediterranean Diet-Friendly: Yes, featuring zucchini, olive oil, olives, herbs, and feta cheese.
  Helpful Tips for the Best Quiche

1. Remove excess zucchini moisture: Squeeze grated zucchini well and sauté it before adding it to the eggs.
2. Use good-quality feta: Greek-style feta provides a creamy texture and tangy Mediterranean flavor.
3. Choose Kalamata olives: Their rich, briny flavor pairs especially well with zucchini and feta.
4. Season carefully: Feta and olives contain salt, so taste your mixture before adding extra.
5. Add more vegetables: Chopped spinach, roasted red peppers, or mushrooms make delicious additions. Cook off excess moisture first.
6. Make it creamier: Blend the eggs with the milk before mixing in the other ingredients.
7. Avoid overbaking: Remove the quiche once the center is set to help keep it tender.
   Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze individual slices for up to 2 months for best quality.
• Reheating: Warm in an oven at 325°F (165°C) until heated through, or microwave individual slices.
• Food Safety: Refrigerate leftovers within 2 hours of cooking.
  Frequently Asked Questions (Q&A)
  Q1: Can I make this Mediterranean quiche ahead of time?
  Yes! Bake it a day ahead, allow it to cool, and refrigerate it. Reheat before serving, or enjoy it cold.
  Q2: Do I need to peel the zucchini?
  No. The skin is tender and adds color, texture, and nutrients. Wash the zucchini thoroughly before using.
  Q3: How do I stop the quiche from becoming watery?
  Squeeze out excess water from grated zucchini and sauté it until most of its moisture evaporates before combining it with the eggs.
  Q4: Can I use green olives instead of Kalamata olives?
  Yes. Green olives work well, although they may have a sharper and saltier flavor.
  Q5: Can I make this recipe without mozzarella?
  Absolutely. Mozzarella is optional. You can leave it out or add a little extra feta if desired.
  Q6: Is this quiche keto-friendly?
  It can fit many low-carb and ketogenic meal plans because it contains no pastry crust and uses relatively low-carbohydrate ingredients. Check the nutritional values of your specific ingredients.
  Q7: Can I use frozen zucchini?
  Fresh zucchini is preferable. If using frozen zucchini, thaw it completely, squeeze out excess moisture, and sauté it before adding it to the mixture.
  Q8: Can I make mini Mediterranean quiches?
  Yes. Divide the mixture into greased muffin cups and bake at 375°F (190°C) for approximately 18–22 minutes, checking that the centers are set.
  Q9: Is this recipe gluten-free?
  Yes, the standard ingredients are naturally gluten-free. Always check labels on packaged cheese and other ingredients if you have celiac disease or a gluten sensitivity.
  Q10: Can I make this quiche dairy-free?
  Yes, but you will need dairy-free feta-style cheese and an unsweetened plant-based milk alternative. The flavor and texture will differ from the original recipe.
  Q11: What can I serve with this quiche?
  Serve it with a Greek salad, sliced tomatoes, cucumber, hummus, or roasted Mediterranean vegetables.
  Q12: How can I tell when the quiche is fully cooked?
  The center should be firm and no longer liquid. For food safety, the egg mixture should reach an internal temperature of 160°F (71°C).
  Q13: Can I add sun-dried tomatoes?
  Yes! Add 2–3 tablespoons of chopped, drained sun-dried tomatoes for extra Mediterranean flavor.
  Q14: Does this recipe contain nuts?
  No nuts or peanuts are included in the standard ingredient list. However, packaged ingredients may carry cross-contact warnings, so check labels if preparing food for someone with a nut allergy.
  Serving Suggestion
  Serve a warm slice with a fresh cucumber and tomato salad, a drizzle of extra-virgin olive oil, and fresh basil. It is perfect for weekend brunch, a light Mediterranean lunch, or a make-ahead breakfast.
  Enjoy your Mediterranean Zucchini, Feta & Olive Crustless Quiche! 🥒🫒🧀