A baked dish of Crustless Cheesy Zucchini Quiche
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Cheesy Crustless Zucchini Quiche

This low-carb Cheesy Crustless Zucchini Quiche is a keto option for breakfast, brunch, lunch or a side dish. Simple to make with eggs, cheese, almond and coconut flour.
Course Breakfast and Brunch, Lunch, Side Dish
Cuisine French, Gluten-Free, Keto, North American, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Draining Zucchini 20 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 158kcal
Author Flavour & Savour

Equipment

Ingredients

  • 2 cups zucchini grated, measured after all liquid squeezed out. Begin with 2 medium zucchini.
  • 3 tbsp superfine almond flour finely ground
  • 1.5 tbsp coconut flour See note below
  • 1 tsp baking powder
  • 4 large eggs beaten
  • 1/2 cup milk or cream
  • 1/2 cup onion finely chopped
  • 1 cup cheddar cheese grated
  • 1/2 cup feta cheese crumbled
  • 1/2 cup cherry tomatoes halved
  • 1 tbsp fresh basil chiffonade cut or 1 tsp dried
  • 1 tbsp fresh oregano chopped or 1 tsp dried

Instructions

  • Grate zucchini. Using a food processor makes this a quick job. To prevent the quiche from being watery, zucchini must be well drained. Put the grated zucchini in a colander over a bowl. Sprinkle with salt and toss. Place another smaller bowl on top of the grated zucchini in the colander and weigh it down with something heavy, like a large can. Let sit until it starts to release water, then press down occasionally for 20 minutes or so. Squeeze out remaining water with a towel or your hands until you have 2 cups of drained zucchini.
  • Preheat oven to 350°F. Lightly oil or spray a 10-inch quiche dish.
  • While zucchini is draining, sift the flours and baking powder in a small bowl.
  • In a large bowl, combine the beaten eggs, milk, cheddar cheese, feta cheese, onion, basil, oregano and well-drained zucchini.
  • Add the dry ingredients to the wet ingredients and stir well to combine.
  • Transfer the mixture to the baking dish. Arrange halved cherry tomatoes on top, pressing gently into the mixture.
  • Bake at 350°F. for 45- 50 minutes or until center is set and knife inserted comes out clean.
  • Garnish with extra herbs, if desired. Let stand for 5 minutes before slicing into wedges.

Notes

Adding an extra teaspoon of coconut flour may help absorb excess moisture created by the zucchini or tomatoes.
Cover and refrigerate leftovers. Cover with foil and reheat in the oven.

Nutrition

Calories: 158kcal | Carbohydrates: 5g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 260mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 8mg | Calcium: 233mg | Iron: 1mg