Crispy Zucchini & Ham Tortilla Quiche (No Pie Crust)
This Crispy Zucchini and Ham Tortilla Quiche ditches heavy pie crust for a protein tortilla that bakes up golden and crisp around shaved zucchini, savory ham, fluffy eggs, and melty cheese.
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Okay, I need to come clean about something and I hope you don’t cancel me for it.
I’ve never really understood quiche.
Every version I grew up around was heavy, dry, and kind of… sleepy. The kind of thing you eat because it’s there, not because you’re excited about it. So instead of writing quiche off forever, I decided to rebuild it the way I actually want to eat it.
Out goes the traditional pie crust. In comes a tortilla that crisps up around the edges and holds everything together without feeling dense. Then I layer shaved zucchini and torn ham into a tight spiral, pour seasoned eggs over the top, and finish with mozzarella and parmesan so it bakes golden and bubbly.
When it comes out of the oven, the edges are crackly, the center is tender, and the spiral slice looks way fancier than the effort required.
Quiche is officially back.
And if you love this tortilla-style twist, make sure you check out my Spanakopita Tortilla Quiche and my Easy High-Protein Tortilla Quiche too. Same concept, totally different flavor lanes.
Why this Crispy Zucchini & Ham Tortilla Quiche works
The tortilla crisps against the pan and gives you structure without the heaviness of pastry. Shaving the zucchini into ribbons lets it cook evenly and stay tender instead of watery. Building the spiral tightly keeps the slice clean and helps the egg settle into every layer. Parmesan on top adds browning and that salty finish that makes this feel intentional, not random.
"This turned out SO pretty and I loved serving it for brunch when we hosted friends. It looked like an art piece and tasted even better!"
- Michelle (email subscriber)
Recipe
Crispy Zucchini & Ham Tortilla Quiche
Ingredients
- 1 large flour tortilla of your choice burrito size
- 2 to 3 medium zucchinis shaved into ribbons
- 150 to 200 g sliced ham torn into strips
- 5 large eggs
- ½ cup shredded mozzarella
- ¼ cup freshly grated parmesan
- Salt and black pepper
- Optional: pinch chili flakes
Instructions
- Preheat: Preheat the oven to 375°F (190°C) and grease a round baking dish or cast iron skillet.
- Form the crust: Press 1 large flour tortilla firmly into the greased pan, pushing it into the base and up the sides so it hugs the shape and forms a bowl.
- Build the spiral: Arrange shaved zucchini ribbons around the outer edge of the tortilla, standing them slightly upright and overlapping. Add a ring of torn ham just inside, then continue alternating zucchini and ham until the base is tightly packed.
- Whisk: Crack 5 large eggs into a bowl, season generously with salt and black pepper, and whisk until fully combined.
- Pour: Slowly pour the egg mixture over the spiral, lifting a few ribbons gently so the egg flows underneath and fills the gaps.
- Cheese: Sprinkle ½ cup shredded mozzarella and ¼ cup grated parmesan evenly over the top. Add a pinch of chili flakes if using.
- Bake: Bake at 375°F (190°C) for 30 to 40 minutes until the center is set, the tortilla edges are deeply golden, and the top is lightly browned. Tent loosely with foil during the last 10 minutes if the edges brown too quickly.
- Rest: Let the quiche rest for 5 to 10 minutes before slicing so the spiral holds its shape.
Notes
- If your zucchini feels very wet, pat it dry lightly before building the spiral so the center doesn’t get watery.
- You can swap the ham for cooked bacon, turkey, or even roasted mushrooms if you want to keep it vegetarian.
- A protein or keto tortilla makes this feel lighter and boosts the macros, but a regular flour tortilla works just fine too.
- This slices beautifully once rested, so don’t rush that step. It’s worth the patience.
Nutrition
Frequently Asked Questions for the Zucchini and Ham Tortilla Quiche
Yes. Bake it fully, let it cool, then refrigerate. When you’re ready to serve, reheat slices in a 350°F oven for 8 to 10 minutes so the tortilla edges crisp back up. The microwave works, but you’ll lose that crunch, and the crispy edges are kind of the whole point here.
Not if you slice it thin. Shaved ribbons cook quickly and release less moisture than thick rounds. If your zucchini feels very wet, lightly pat it dry before building the spiral. The tight layering also helps keep the structure clean when you slice it.
Absolutely. The method stays the same. A sturdy low-carb or protein tortilla will still crisp beautifully as long as it’s pressed firmly into the pan. Just avoid very thin wraps that tear easily. Once you get the tortilla crust method down, it opens up a ton of options.
If you love Mediterranean flavors, try my Spanakopita Tortilla Quiche. If you’re looking for something more macro-forward, my Easy High-Protein Tortilla Quiche is another great one. Same crispy tortilla base, completely different flavor profiles.
An 8- to 10-inch round baking dish or cast iron skillet works best. You want the tortilla to climb up the sides so it crisps properly and holds the filling like a real crust.
The center should be set but not jiggly, and the tortilla edges should be deeply golden. If you press lightly in the middle and it springs back, you’re good. Let it rest before slicing so everything firms up.
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