Packed with veggies and flavoured with herbs and bacon, this crustless paleo zucchini carrot quiche makes an easy weeknight meal. Made with bacon and eggs, carrots, zucchini and herbs, this gluten-free zucchini quiche is also a brunch favourite!
Say the word, "quiche" and what comes to mind? Warm creamy cheese and egg cooked in a buttery pastry crust, right? Not this one, but this crustless Zucchini Carrot Quiche is equally, if not more, delicious than its original counterpart.
This dairy-free quiche is made without a crust. You won't miss that flaky pastry crust one little bit! It's grain-free, gluten-free and stuffed with veggies and herbs. It's made with zucchini!
Zucchini, that wonder squash that delivers a host of vitamins and minerals (including magnesium, something that I'm always seeking to help with calcium absorption). And if you're wondering just how healthy zucchini is, check this article 9 Impressive Health Reasons to Eat More Zucchini — A Nutrient-Dense Food.
🛒Ingredients
- grated zucchini: well squeezed to remove moisture
- sea salt
- grated carrots
- cooked crumbled bacon
- 9 eggs
- fresh rosemary, finely chopped
- fresh chives, finely chopped
🔪 Instructions
You'll find complete instructions in the recipe card below. This is an easy recipe that takes little time to prepare. It makes a healthy light dinner and it's delicious as a brunch dish, too.
- crack the eggs
- chop the herbs
- cook the bacon (or buy pre-cooked crumbled bacon
- grate the veggies
- and toss it all together.
- Make a salad while this zucchini carrot quiche is getting all bubbly and crispy in the oven and dinner is done!
👍🏼 Helpful Tips to make crustless zucchini quiche
I used my Spiralizer to julienne the vegetables, but grating them works fine too.
It's important to squeeze and drain as much moisture from the zucchini as you can.
Two medium green zucchini (about 10 inches long and 2 ½ inches in diameter) will yield about 2 cups of drained zucchini.
This is the method I use to remove the moisture from zucchini.
- Grate zucchini, either by hand or in a food processor.
- Place it in a colander over a bowl (or in the sink).
- Toss with a tablespoon of salt. The salt will help the zucchini release its moisture.
- Place another slightly smaller bowl on top of the zucchini in the colander and weigh this bowl down with something heavy (canned goods or a jar of pickles, etc. work well). Let sit for 20 – 30 minutes.
- Press down on the smaller bowl occasionally to help squeeze the water out.
- I also find squeezing it in my hands or in a clean dish towel or piece of cheesecloth works, too.
🍽 Serving suggestions
This crustless quiche makes a satisfying meal as it contains protein from eggs and bacon, and vitamins, minerals and fiber from carrots and zucchini. I like to serve it with a simple green salad or this Honey-Dijon Broccoli Salad, Asian Pear Slaw with Ginger and Lime, or Cabbage Coleslaw.
Storing quiche
Leftovers of this Zucchini Carrot Quiche are great for brunch or lunch the following day! I like it cold, but it's easy to reheat in the oven at 350°F. for 10 - 15 minutes.
This quiche does not freeze particularly well.
I hope you love this crustless zucchini quiche as much as I do. If you make it, please let me know how it turned out by leaving a comment and a rating below. Thanks in advance!
🗒 More gluten-free zucchini recipes
📖 Recipe
Paleo-Zucchini-Carrot Quiche
Ingredients
- 2 cups grated zucchini well squeezed to remove moisture
- 1 teaspoon sea salt
- 2 cups grated carrots
- ½ cup cooked crumbled bacon, (about 4 oz or 100 gm) nitrate-free
- 9 eggs
- 2 tablespoon fresh rosemary, finely chopped
- 2 tablespoon fresh chives, finely chopped
- 1-2 teaspoon oil for oiling the baking dish.
Instructions
- Preheat oven to 375F.
- Grate the zucchini, put in a bowl and sprinkle with salt. Toss and let stand while you prepare the remaining ingredients. Salting it will help to remove excess moisture which would make the quiche soggy.
- Cook the bacon and crumble it.
- Grate the carrots.
- Crack the eggs into a bowl and whisk until well combined.
- Chop the herbs.
- Put the zucchini in a cheesecloth bag (or just use your hands) to squeeze out as much water as you can. This will help the quiche to set up nicely. This step is very important to avoid a watery quiche.
- Put the drained zucchini in a bowl with the rest of the ingredients and stir until well combined.
- Oil a 9 or 10 inch quiche dish or pie plate. Pour the mixture into the dish and smooth with the back of a spoon.
- Bake at 375 for 40 to 45 minutes until set in the middle, lightly browned and just beginning to brown on the edges.
Dierdre
My family loved this recipe. That tiny bit of bacon adds lots of flavour. It was easy to make and turned out perfectly. I did do as you suggested and squeezed out the zucchini thoroughly.
Lola-Rose
This looks really tasty, can it be frozen?
Flavour & Savour
Hi Lola-Rose,
It IS really tasty. We love this quiche. I don't think I've ever frozen it, because it lasts a day or two in the fridge, but I don't see any reason why it wouldn't freeze well. You may have a little excess moisture once it's thawed. Let me know how it turns out if you do freeze it! Thanks for stopping by.
day2bhappy
oh wow this quiche was goooooood! Thanks for the recipe 🙂
Flavour & Savour
So glad you liked it!