I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
You’ll love this Crustless Quiche with Zucchini, Kale and Garlic, baked into a creamy, cheesy casserole! There’s no bottom crust, but the top cooks up cheesy, and the center puffs up light and creamy, with cream, eggs, veggies and a couple of great cheeses.
Jump to Recipe
This recipe makes a big portion so it’s perfect for a crowd or leftovers. It’s easy to assemble and super delicious, perfect for every eater and designed especially for Primal, Keto, Low Carb and GAPS.
In the spring, summer and fall, you might be able to make this quiche with your own garden produce, or locally grown farmer’s market abundance! Even in the winter, do you grow kale? Otherwise, you can usually access these veggies year round, so this casserole is equally great for a spring dinner as it is for a holiday brunch!
What makes a crustless quiche a quiche
The main differences between a crustless quiche and a frittata are that a crustless quiche is baked in the oven, not started on the stove top, and more importantly, that a crustless quiche is loaded with cream.
We must give thanks to the French who knew the pleasure, and even the healthfulness, that comes from using well-sourced fat in abundance! 🙂
The texture of a quiche is completely, well, creamy. It’s soft and indulgent, with a bit of a crusty top. While frittatas are good, especially when served with homemade salsa, quiches belong to a different echelon.
I bake ours in a large casserole dish (like this one) OR in a big cast iron skillet, giving it a rustic charm, great oven to table functionality and a large serving capacity. The large quiche has even more appeal (than a small crustless quiche baked in a pie plate) by allowing us to make a huge dish, so — great for leftovers or beautiful for a buffet, yet providing an easy prep and clean-up for the cook.
Ingredients in Keto Crustless Quiche with Zucchini, Kale and Garlic
This recipe uses 12 eggs, 4 to 5 zucchini and 4 big leaves of kale.
It uses 2 cups of cream, 4 cups of cheddar cheese and one cup of parmesan! Utterly creamy, cheesy and satisfying.
Lastly, a bit of sea salt and 2 cloves of garlic. Cream and cheese + slow-cooked garlic = MMM. 🙂
So the ingredients in this Keto Crustless Quiche with Zucchini, Kale and Garlic are super simple, easy to access … and the assembly is no-fuss and easy.
How to make Keto Crustless Quiche with Zucchini, Kale and Garlic
I love how easy this quiche is to make! There is no pre-cooking of any of the ingredients.
The only step that’s needed, other than mixing the ingredients, is grating the zucchini and tossing it with sea salt. It sits for 30 minutes and exudes its extra water, then gets rinsed and squeezed. This easy measure ensures a rich quiche, instead of a watery quiche!
After that, everything is mixed and poured into the casserole dish in a couple of layers.
Bake and voila! You’ll love this easy prep and the rich delicious result!
What casserole dish to use
Personally, I use an oblong (oval) large ceramic casserole dish or my extra large cast iron skillet. Ideally, choose an oven-safe dish with 4-quart capacity.
Carbs in Keto Crustless Quiche with Zucchini, Kale and Garlic
Only 5 grams net carbs in this creamy veggie-packed quiche. With the garlic, it’s slow-roasted; the mellow flavor carries a long way, so not much is needed. All of the other ingredients are naturally low carb.
This dish is also high in protein, with 29 grams of protein per serving.
That and all the veggies, this is one super satisfying meal! — all the delicious fat, protein and veggies! (I usually enjoy meat with every meal, but you don’t need it with this casserole. Or, add a side of sausages, bacon etc.)
Leftovers of Keto Crustless Quiche with Zucchini, Kale and Garlic
If you make this dish for a small family, you’ll surely have leftovers.
They’re great cold for lunches. Or reheat and serve for any meal of the day, including dinner.
To store leftovers, cover well, refrigerate, and eat within 4 days.
This dish does freeze well, because of the creamy custard base. Store in airtight container, and freeze up to 3 months.
To reheat frozen casserole, first defrost overnight in the fridge and then (if it’s a big serving) up to 4 hours on the counter.
To reheat: Cover and place in low 300 degree Fahrenheit oven, until heated through to the center. Times will vary depending on how much casserole you’re reheating. If you reheat each serving separately, allow 20 minutes. To reheat a larger section, allow about 35 minutes.
Keto Crustless Quiche with Zucchini, Kale and Garlic
- large casserole dish (4-quart)
- blender (or you can chop the kale finely by hand and mix with blender ingredients, if you don't have a blender)
- 12 eggs pasture-raised preferred
- 4 zucchini , large or 5 average-size: Save 1 zucchini for the top of the casserole and slice it. The other 3-4 should be grated.
- 4 big leaves of kale bottom stems cut off where the leaf starts, leaves broken in half
- 4 cups cheddar cheese , grated, or Gruyère or fontina; separate out 2 cups of the grated cheese for last stage of baking
- 2 cups heavy cream (use full-fat coconut milk if GAPS, or fully cultured sour cream for GAPS)
- 1 cup Parmesan grated or ground
- 2 tsp. sea salt + 1/2 tsp. sea salt separated
- 2 cloves garlic each one quartered
- fat of choice for greasing - coconut oil, butter, ghee, duck fat, lard, tallow
- several greens of green onions — optional garnish
- Toss grated zucchini with the 2 tsp. sea salt and allow it to sit for 30 minutes, exuding its water.
- Preheat the oven to 375 degrees (about 10 minutes before the zucchini's done sitting).
- Place the eggs, kale and garlic in a blender.
- Blend for 15 seconds on low speed, or just until the kale is in small even pieces, with no large leaves remaining. Use the pulse button as needed.
- Add the cream and remaining sea salt. Process briefly to mix, 5 to 10 seconds.
- Drain the grated zucchini in a colander and rinse it well.
- Squeeze out any excess liquid.
- Place the grated zucchini, 2 cups of cheddar and Parmesan cheese in a medium size bowl and toss to mix thoroughly.
- Grease large casserole dish or cast iron skillet.
- Pour the grated zucchini and cheese into the dish and spread it out evenly.
- Pour the kale egg custard over the zucchini.
- Bake the crustless quiche for 25 minutes. Remove from oven and top with raw zucchini slices, spreading them over the top of the casserole. Bake another 15 minutes. Briefly remove the casserole from the oven one last time. Top the casserole with reserved final 2 cups of grated cheese.
- Bake an additional 20 minutes.
- The dish will be puffed and gorgeous but will deflate a little before you serve.
- Allow casserole to cool for 5 to 15 minutes before serving.
- Serves 10 or more, especially if you have side dishes.