Crustless Zucchini, Corn and Tomato Quiche with Feta

A crustless quiche packed with your favorite summer vegetables and salty bites of feta cheese surrounded by a rich, eggy custard.

This is a refrigerator cleaner! When you find yourself with an overwhelming amount of fresh vegetables threatening to go bad then throw together this quiche! It’s versatile enough that you can use what you have on hand. Most substitutions will work.

Bursting with zucchini, yellow squash, shallots, garlic, red peppers, corn off the cob, tomatoes and three types of herbs this is what happens when a garden collides with a quiche!

Deliciousness ensues.

Crustless Zucchini, Corn and Tomato Quiche with Feta

Rating: 51

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 servings

Crustless Zucchini, Corn and Tomato Quiche with Feta

A crustless quiche packed with your favorite summer vegetables and salty bites of feta cheese surrounded by a rich, eggy custard.


2 cups zucchini, cut in 1/3-inch thick cubes
2 cups yellow squash, cut in 1/3-inch thick cubes
coarse salt
1 tablespoon olive oil
1 cup shallots, thinly sliced
1/3 cup red bell peppers, thinly sliced in short strips
3 cloves garlic, minced
fresh cracked black pepper
1 cup fresh organic corn off the cob
2/3 cup roma tomatoes, diced, seeds and ribs removed
1 heaping tablespoon fresh parsley, chopped
1 heaping tablespoon fresh basil, chopped
1 heaping tablespoon fresh chives, chopped
1 teaspoon dill, fresh or dried (not ground)
1 cup crumbled feta cheese
butter, for greasing pan
3 eggs
3/4 cup heavy cream (light is ok)
3/4 cup whole milk
2 tablespoons grated parmesan


  1. 2-6 hours ahead of time toss the zucchini and yellow squash together in a large colander set over a bowl with 1/2 teaspoon coarse salt or 1/4 teaspoon fine/table salt to drain excess water. Cover and refrigerate 2-6 hours.
  2. Heat oil in a large frying pan over medium-low heat and saute shallots, peppers and garlic 5 minutes, stirring often. Season lightly with salt and pepper. Turn off heat and add squash, corn, tomatoes, all the herbs and the feta. Toss well. Taste and season with salt and pepper if needed.
  3. Preheat oven to 400 degrees F. Butter an 11x8 casserole dish or a deep dish pie pan.
  4. In a large bowl beat eggs, whisk in heavy cream and whole milk until well combined. Add the vegetable mixture to the prepared dish and spread out evenly. Pour the milk mixture slowly over the entire top. Sprinkle with parmesan cheese.
  5. Bake 35 - 40 minutes until the center is set. Serve hot or at room temperature.


  1. Jeanette says

    I finally got around to making this and wanted to tell you that it was delicious.

    It was easy to make and full of flavor with all the vegetables, cheese, and herbs.

  2. Mary @ Fit and Fed says

    Hi Reeni! I made this tonight and the family really enjoyed it! I used all zucchini and made a few other substitutions. One thing I will do next time it try to plan ahead and salt the zucchini for six hours as you recommend in your directions. I only did it for an hour, which I realized would probably make for some extra liquid in the quiche, and it did. But it was only at the bottom of the pan and didn’t keep the entree from being enjoyed by all.
    Mary @ Fit and Fed recently posted..Vegetable Stroganoff Two WaysMy Profile

    • Reeni says

      Thanks Mary! I’m glad you all liked it! I love zucchini but hate that it is so watery – even after salting it for hours it sometimes still gives off water. Have a good day!

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