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Crustless Zucchini Pie

Quiche like breakfast dish made with eggs, cream cheese and cheddar cheese for a delicious way to use zucchini. Makes a beautiful crustless pie.
Cook Time30 mins
Total Time30 mins
Course: Breakfast
Servings: 6 -8 servings
Author: Melanie - Gather for Bread


  • 3 large eggs
  • 3 ounces cream cheese softened
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon parsley
  • 2 cups sliced zucchini
  • 1/4 cup grated Parmesan cheese


  • Preheat oven to 450°F. In a medium bowl stir together eggs, cream cheese, and salt. The mixture will be slightly lumpy. Stir in cheddar cheese, oregano, basil, and parsley.
  • Slice zucchini into rounds about 1/4 inch thick. I used a mandoline.
  • Pour egg mixture into a 8-10 inch round tart or pie pan. I used one similiar to this.
  • Layer zucchini in a circular pattern over egg mixture. Sprinkle evenly with grated Parmesan cheese.
  • Bake for about 30-35 minutes or until golden brown and baked through.