Cheesy Crustless Zucchini Quiche

a slice of Cheesy Zucchini Quiche with fresh cherry tomatoes

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

Diet Gluten Free, Vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Draining Zucchini 20 minutes

Total Time 1 hour 20 minutes

Servings

Calories 158kcal

Author Elaine

Equipment

10-inch diameter quiche dish OR 9-inch diameter deep dish pie plate

Ingredients

2 cups zucchini, grated, measured after all liquid squeezed out. Begin with 2 medium zucchini.
3 tablespoon almond flour, finely ground
1.5 tablespoon coconut flour, See note below
1 teaspoon baking powder
4 large eggs, beaten
½ cup milk, or cream
½ cup onion, finely chopped
1 cup cheddar cheese, grated
½ cup feta cheese, crumbled
½ cup cherry tomatoes, halved
1 tablespoon fresh basil, chiffonade cut or 1 teaspoon dried
1 tablespoon fresh oregano, chopped or 1 teaspoon 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 at 350°F. until heated through, about 15 minutes

Nutrition