Easy Crustless Cottage Cheese Zucchini Quiche

Crustless Cottage Cheese Zucchini Quiche is a protein-packed breakfast or side dish that’s creamy, light, and so fluffy with 19 grams of protein in every slice!

Zucchini season has officially arrived! Inspired by my crustless zucchini quiche, this crustless cottage cheese quiche came out absolutely fantastic. At first, I wasn’t sure if cottage cheese would bake well, but it totally did. Since then, I’ve been making cottage cheese zucchini fritters and even a crustless sweet potato quiche with cottage cheese!

I’m not much for quiches with a crust, but I’m all in when it comes to crustless versions like my crustless broccoli, spinach, or zucchini quiches. They’re easier, lighter, and so delicious.

This cottage cheese quiche is incredible! I couldn’t stop eating it! I whipped up two this morning and wow! I mixed gouda and sharp cheddar cheeses. Honestly, I don’t miss the crust at all!

Why This Crustless Cottage Cheese Zucchini Quiche Is So Good

Why You’ll Love This Recipe

This crustless cottage cheese zucchini quiche is a wonderful option when you want a healthy, protein-rich meal that still feels comforting and satisfying.

• Simple: No need to fuss with making or buying a crust. Less effort and fewer calories.
• Diet-friendly: I’ve tested it with gluten-free and whole wheat flours so you can choose what fits your lifestyle.
• Protein-packed: Each slice gives you about 19 grams of protein thanks to cottage cheese and eggs.
• Loaded with veggies: It’s filled with shredded zucchini, but feel free to add your favorite veggies.
• Great for meal prep: Unlike some egg-based dishes that get tired by the end of the week, this quiche tastes wonderful cold, even on day five.

Cottage Cheese Zucchini Quiche is a crustless, high-protein breakfast or side that’s creamy, light, and fluffy with 19 grams of protein per slice!

Prep: 15 mins

Cook: 50 mins

Cooling Time: 1 hr

Total: 2 hrs 5 mins

Servings: 8 servings

Zucchini season means it’s time to enjoy this Crustless Cottage Cheese Zucchini Quiche — a delightfully light, creamy, and protein-packed dish that comes together with hardly any effort.
Zucchini is also a very nutrient-dense vegetable, rich in vitamins and antioxidants, which makes it a great ingredient for healthy recipes.
If you love the taste of traditional quiche but want to skip the crust and save some calories, this crustless version is your new go-to. It’s fluffy, moist thanks to the shredded zucchini, and delivers about 19 grams of protein per slice with eggs and cottage cheese working their magic.

This recipe shows how easy it is to mix shredded zucchini with cottage cheese and a few simple ingredients to create a tasty make-ahead breakfast or side.
If you enjoy this crustless cottage cheese zucchini quiche, you may also like exploring our collection of high-protein crustless quiche recipes made with cottage cheese.

You’ll spend around 15 minutes prepping, then bake it for 45 to 50 minutes, followed by a short cooling/resting time so the quiche sets just right. Plus, I’ll share tips on squeezing excess moisture from zucchini, picking the best cottage cheese, easy add-ins, storage ideas, and freezing tips to keep this dish ready for busy weekday meals.

• Quick prep: Just about 15 minutes to get it ready.
• Bakes for 45–50 minutes, then cools for 1 to 2 hours so it firms up perfectly.
• Makes 8 servings, great for meal prep, and still delicious cold or reheated.
• Flexible: works beautifully with gluten-free or whole wheat flour—and you can swap cheeses and add proteins for variety.

Why You’ll Love This

This crustless cottage cheese zucchini quiche stands out because it’s creamy, loaded with protein, and super simple to whip up—great for breakfast or served as a side. It takes only about 15 minutes of hands-on time with no crust hassle.

• Simple prep: No crust to make or bake—saving time and cutting calories.
• Fast and easy: Just 15 minutes to mix everything together, bake 45–50 minutes, then let it cool to set.
• Packed with protein: Eggs and cottage cheese deliver nearly 19 grams of protein per slice.
• Veggie-loaded: Uses 5 cups shredded zucchini (roughly 3 medium zucchinis) to keep it moist and light.
• Diet adaptable: Can be made with gluten-free, all-purpose, or whole wheat flour to fit your preferences.
• Reliable texture: Choosing 2% or 4% fat cottage cheese minimizes watery quiche and helps it set perfectly.
• Meal prep friendly: Lasts well in the fridge, tastes great cold even on day 5, and freezes beautifully for up to three months.
• Super versatile: Easy to swap cheeses, add cooked meats or other veggies, and even cook in the air fryer instead of the oven.

Ingredients and Quantities

To make this crustless cottage cheese zucchini quiche, you only need a handful of simple ingredients that come together quickly for a flavorful and protein-packed dish.

• 5 cups shredded zucchini (about 3 medium zucchinis)
• 6 large eggs
• Cottage cheese (2% or 4% fat recommended)
• Shredded cheese (sharp cheddar, gouda, or havarti — mozzarella, Monterey jack, or pepper jack also work)
• Flour (gluten-free, all-purpose, or whole wheat; almond flour not recommended)
• Fresh herbs (fresh basil; or chives, green onions, dill, or parsley)
• Onion flakes or onion powder
• Garlic powder
• Salt
• Black pepper

How to Make It

Once baked, this crustless cottage cheese zucchini quiche develops a tender texture with a lightly golden top, making it perfect for breakfast, brunch, or a simple weeknight dinner.

1. Preheat oven to 400°F.
2. Generously spray a 9-inch pie dish with cooking spray.
3. Toss shredded zucchini with salt in a large bowl and let sit 5–10 minutes.

4. Wrap the zucchini in a clean kitchen towel and twist tightly to squeeze out as much moisture as possible.

   

5. Transfer the drained zucchini to a fresh large bowl.
6. Add eggs, cottage cheese, shredded cheese, fresh herbs, flour, onion flakes or powder, garlic powder, salt, and pepper to the zucchini.
7. Stir gently with a spatula until evenly combined.

8. Pour the mixture into the greased pie dish and smooth the top.

   

9. Bake at 400°F for 45–50 minutes, until the edges are firm, the center is set, and a toothpick comes out clean.
10. Let the quiche cool on a wire rack for about 2 hours to firm up.
11. Loosen the edges with a spatula and slice carefully with a serrated knife, removing slices with the spatula.

12. (Air fryer method) Line the air fryer basket with parchment, spray well, add the quiche batter, smooth the top, and air fry at 320°F for about 30 minutes.

    

13. Check doneness with a toothpick and let cool before slicing.

    

Pro Tips for Success

• Squeeze the zucchini really well: If you leave water in, the quiche will turn out soggy. I can’t stress this enough!
• Grease the pie dish generously: Without a crust, your quiche can stick to the dish easily, so don’t be shy with the spray or butter.
• Bake fully: Oven temperatures vary. Your quiche is done when the edges are firm and golden brown, with only a slight wobble in the center. A toothpick should come out clean.
• Let it set: Cooling for at least 2 hours helps the quiche firm up so you get clean slices. Use a spatula to loosen edges before slicing with a serrated knife, and remove carefully with the spatula.
• Flour options: This recipe works well with gluten-free, all-purpose, and whole wheat flours. If you want to try coconut flour, use less because it’s more absorbent. I’m less sure about almond or oat flour holding the quiche together.

• Be thorough squeezing out zucchini: Don’t skip it! Water left in the zucchini makes the quiche soggy and watery.
• Grease your pan well: Without a crust barrier, sticking is real, so apply enough cooking spray or butter.
• Check doneness carefully: Because ovens heat differently, look for set edges and golden custard. A toothpick test helps confirm it’s done.
• Patient cooling is key: Let the quiche cool fully to set it up for neat slices. Use a spatula to gently loosen the edges before slicing.
• Try different flours carefully: Gluten-free, all-purpose, or whole wheat flours are great. If you try coconut flour, use less. Almond or oat flour may not hold the structure well.

Add-Ins and Swaps

• Sub egg whites: Swap 1 large egg for 3 tablespoons of egg whites if you want fewer yolks.
• Feta cheese: Crumbled feta adds a lovely tangy flavor; regular, light, or fat-free feta all work nicely.
• Dairy-free twist: Use your favorite dairy-free cheese for a lactose-free or vegan-friendly option.
• Boost protein: Mix in cooked Italian sausage, diced ham, cooked chicken, smoked salmon, or tofu for an extra protein punch.
• Extra veggies: Add sautéed peppers, mushrooms, onions, or fresh veggies like tomatoes, broccoli, spinach, or asparagus along with the zucchini.
• Spice it up: Try smoked paprika, cumin, red pepper flakes, cayenne, or dried oregano and thyme to switch things up.
• Other tasty add-ons: Sun-dried tomatoes, olives, artichoke hearts, leeks, or a sprinkle of Parmesan cheese are winners here.
• Summer squash substitute: Use shredded yellow summer squash in place of or mixed with zucchini for a change of pace.

Storing, Freezing, and Reheating

Another reason this crustless cottage cheese zucchini quiche is so convenient is that it stores beautifully for several days, making it perfect for meal prep.

Store: Keep leftovers covered in the fridge for up to 5 days. Just make sure it’s cooled completely before putting it away to keep it fresh.

Freeze: Freeze in an airtight container for up to 3 months. Leaving it whole keeps it super moist. Slices thaw faster and make grabbing quick servings a breeze.

Reheat: I adore this quiche cold, but if you prefer warm, zap it briefly in the microwave to keep it from drying out.

Answers to Common Questions

Why is my zucchini quiche watery?

The most common cause is not squeezing enough water out of the zucchini. Some zucchinis, especially larger garden ones, can hold a lot of liquid. If your quiche is watery, try adding a little more flour next time. Also, be sure to cool it for the full 2 hours to let it set.

How do I fix a quiche that isn’t set?

If your quiche still falls apart after cooling for 2 hours and slicing, pop it in the fridge overnight. The cold helps it firm up nicely.

What’s the best cottage cheese to use?

I recommend 2% or 4% fat cottage cheese because it releases less liquid when baked, helping the quiche set better. 1% may also work, but with 0% fat cottage cheese, I’d suggest using 1 cup of flour to help absorb more moisture.

Cottage cheese is also naturally rich in protein and calcium. According to the USDA nutrition database, it provides a great balance of protein and essential nutrients.

Can I make this quiche in an air fryer?

Absolutely! Line your air fryer basket with parchment paper, spray it well with cooking spray, add the quiche batter, and smooth the top with a spatula. Air fry at 320°F for about 30 minutes. Don’t forget the toothpick test to check for doneness and let it cool before slicing.

Final Thoughts

If you’re looking for a recipe that’s simple, nourishing, and easy to make ahead, this crustless cottage cheese zucchini quiche is truly a keeper. For another easy high-protein recipe using cottage cheese, you might also enjoy these spinach cottage cheese flagels — a delicious option for breakfast or brunch.
It’s one of those dishes that fits beautifully into everyday life — whether you’re serving it for a relaxed weekend brunch, packing slices for weekday breakfasts, or enjoying it as a light dinner with a fresh salad on the side. Whether you enjoy it warm or cold, this crustless cottage cheese zucchini quiche is an easy recipe you can rely on again and again.

What I love most about this quiche is how flexible it is. You can change the cheeses, add extra vegetables, or mix in your favorite proteins to make it your own. And because it stores so well, it’s a wonderful option for meal prep when you want something healthy ready in the fridge.

I hope this crustless cottage cheese zucchini quiche becomes one of those recipes you come back to again and again. Happy cooking from my kitchen to yours.