This recipe for zucchini pie or ‘Batzina’ as we call it in Greek, has no pastry around the filling. You basically prepare all the filling ingredients and then the flour & eggs help to hold the filling together making this delicious golden brown crustless zucchini quiche. It’s very easy and quick to prepare since you only need to grate and chop a few vegetables and put everything in a bowl to mix.
I love having a slice in the morning for breakfast as it’s quite filling, and it can keep me full till lunchtime. You could also serve it as a light lunch with some salad on the side, or why not, take it with you in a lunch box when you are out and about. This crustless zucchini pie is also great for little children and babies that follow the ‘Baby Led Weaning method’ as it’s quite soft but easy to hold with their hands, and it’s packed with nutrients and goodness.
Why You Should Try This Recipe
- No Pastry here! It only takes 15 minutes to prepare the filling and put it in a baking tray.
- Crispy on the outside and soft in the middle.
- Packed with nutrients and goodness.
- Makes a whole tray to feed the family for a couple of days.
- Served for breakfast, lunch, light dinner or in lunchboxes.
- Great for little children and babies that follow BLW method.
Ingredients & How-to
The key ingredient for this recipe is of course zucchinis. Since it’s zucchini season right now where I am, my vegetable garden has been very generous providing loads and loads of zucchinis to make some of my favourite recipes. So take out your zucchinis and let’s start grating. I use around 4 medium sized zucchinis for the crustless pie and grate them using a hand grater or a food processor. In a blender, I add the onion, peeled and cut into 4, with half a cup of olive oil. I blend it for a few seconds so it becomes a thick paste and then add it to the bowl with the grated zucchinis.
Then I chop a leek coarsely and a bunch of fresh mint, around 8-10 leaves should be enough. I add everything to the bowl along with 4 eggs and give it a good stir with a spatula to break down the eggs and mix everything well.
Then it’s time for the yoghurt and flour. I like to use Greek yoghurt as it’s quite thick, but you could try it with normal yoghurt too. You might just need to add a couple more tablespoons of flour, as normal yoghurt is more watery. At this point, I like to add my seasoning, just a little bit of pepper and salt. As we will be adding some cheese to the zucchini pie later on, don’t overdo it with the salt, one teaspoon should be enough. If you are preparing this for babies under 12 months, I don’t recommend adding any salt, as the cheese should be enough in this case to cover the daily salt intake for babies.
Finally, it’s time for the cheese! I like to add a mix of feta cheese and hard goats cheese. For the feta cheese, I use 1 block, that’s around 200gr / 7oz, which I crumble with my fingers into the mixture. For the goats cheese, I use around 100gr/3.5oz and I just grate it and add it to the mixture. You could use hard goats cheese like me or any hard cheese of your preference, like parmesan or cheddar.
Before adding the mixture to the tray, I add some olive oil so the pie won’t stick to the bottom after being cooked and spread it around evenly. Then, I add the mixture and drizzle with some more olive oil on top. That will help the pie to be nice crunchy outside.
You can have this crustless zucchini quiche for breakfast, lunch or a light dinner with some salad on the side. It’s so versatile! It’s also easy to pack and a great option for taking out on walks and eating on the go.
If you are planning to share the zucchini pie with your baby, then I recommend not adding any salt to the mixture, as salt intake should be monitored and kept to a minimum for young children and especially babies under 12 months. It’s ideal for little ones as it’s quite soft in the middle with a crunchy exterior, making it easy to eat and hold with their little hands.
You can store it in the fridge for a week in an airtight container. I just take out a slice from the fridge and have it cold, or you could pop it in the microwave and warm it up for a minute or two. I haven’t tried freezing the zucchini pie, but I wouldn’t recommend it, as it will probably get very watery and soggy after defrosting. If you do try it though I would love to know how it went, so write a comment below the recipe!
Can I freeze the crustless zucchini quiche? I wouldn’t recommend freezing the zucchini quiche as it will probably get very watery and soggy after defrosting.
What kind of cheese can I add to the zucchini quiche? The best thing is to add a combination of soft and hard cheese. I like to add some crumbled feta cheese that will give some nice texture to each bite along with some hard cheese like graviera, manchego or cheddar that will give more flavour to the quiche.
Can babies have zucchini quiche? Yes, the crustless zucchini quiche is ideal for babies and children. It’s packed with goodness, and it’s quite soft and easy to hold with their little hands. If you are serving it to babies under 12 months, I recommend avoiding adding any salt when preparing the quiche as it has cheese in it which already has enough salt.
Can I use plain flour instead of self-raising flour? Yes, you can use the same amount of plain flour instead of self-raising flour and just add 2 more teaspoons of baking powder.
Other Recipes to Try
If you liked my Zucchini Quiche Crustless Recipe, check out these recipes too
Watch the Video
Greek Zucchini Quiche CrustlessThis recipe for a crustless zucchini quiche is so easy to prepare and requires only a few simple ingredients. It's really versatile and can be served any time of day. You can have it for breakfast, light lunch with some salad on the side or even take a couple of slices with you on a day out. Perfect for little children and lunchboxes, and packed with loads of nutrients and goodness. A great snack for the whole family!
- 4 medium sized zucchinis
- 4 eggs
- 1 onion
- 1 leek
- bunch of fresh mint
- 3/4 cup olive oil
- 1 cup greek yoghurt
- 2 1/4 cups self-raising flour
- 1 tsp baking powder
- 1 block (200gr) feta cheese
- 1 cup / 100gr grated hard goats cheese
- salt & pepper (optional)
- Preheat the oven to 180°C/350°F
- Grate the zucchinis using a hand grater or a food processor.
- Blend the onion with 1/2 cup of the olive oil (keep the rest of the olive oil for the end).
- Add the mixture to a bowl with the grated zucchinis.
- Chop the leek and the fresh mint and add them to the same bowl.
- Add the 4 eggs, the yoghurt, pepper and salt. Mix well all the ingredients.
- Add the flour and baking powder and gently mix until all the flour is incorporated.
- Add the grated goats cheese and crumbled feta cheese. Mix well.
- Add half of the remaining olive oil (1/8 cup) in a baking tray and spread evenly.
- Add the mixture and using a spatula, spread it evenly.
- Add the rest of the olive oil at the top and spread it using the spatula so most of the pie is covered.
- Bake at 180°C/350°F for 45 minutes until golden brown.
- If you are serving the pie to babies avoid adding any salt to the mixture.
- If you don't like the goats cheese, you could substitute it with any hard cheese or leave it out and just use the feta cheese.
You could store the crustless zucchini pie in the fridge for up to a week. I haven't tried freezing it but I wouldn't recommend it as it might get very watery and soggy when defrosted.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.