Healthy, easy to make, and so delicious!
This crustless zucchini quiche recipe comes from Ambitious Kitchen (my edits are in red) and any parts of the original recipe I didn’t use are
This recipe is perfect for breakfast, brunch, or a breakfast for dinner.
Crustless Zucchini Quiche
- Cooking spray
- ½ tablespoon olive oil or
- 3 cloves garlic, minced
1 bunch green onions, diced (reserve some green scallions for topping)
- 1 cup sliced baby bella mushrooms (I used two because they were about to spoil)
- 3/4 cup grape or cherry tomatoes, halved
1/2 small red bell pepper, diced
- 1/2 cup sweet corn, fresh or frozen
12 medium zucchinis, sliced into ¼ inch rounds
- Freshly ground salt and black pepper
- 6 large eggs
- ¼ cup unsweetened
almondmilk (or any milk) 2 tablespoons sifted coconut flour (or sub1/4 cup regular flour) 3-5 large basil leaves, julienned
- 1 cup shredded
sharp cheddarmexican cheese, divided. I used 1 1/2 cups (1/2 cup inside the egg mixture, 1 cup to top) because I wanted the top of the quiche completely covered. It was delicious with this extra cheese, but I think the recipe would still be delicious with the original amount of cheese too.
Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic,
green onionsand sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepperand corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We’re not cooking the zucchini!) Remove veggies from heat and set aside.
In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining
1/21 cup shredded cheddar cheese.
Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.