Dreaming of my summer garden. This crustless garden vegetable quiche has all the good things: tomatoes, zucchini, spinach, + basil. Perfect for brunch, lunch or dinner.
Anyone else growing a garden this year?
While the current global situation has not been fun for any of us, there have been some good things happening. Seems like more people are realizing that growing our own food is a good idea. Woohoo!
Our local farm supply store has lines out of the parking lot every day, and they are selling out of vegetable starts faster than they can grow them. Seed companies are struggling to keep seeds in stock. And people are growing their own sprouts on the kitchen counter.
I love this so much because self-reliance and self-sufficiency is something I’m working towards in my own life. Gardening is part of that.
So far this year, I’ve planted tomatoes, cucumbers, basil, zucchini, kale, delicata squash, raspberries, and strawberries. Watching all of these little baby starts grow makes me happy and fills me with a bit of hope for the future.
Today’s post is an ode to my summer garden. It’s a budget-friendly, versatile dish that brings humble ingredients together to create a filling and beautiful meal.
What I Love about this Crustless Garden Vegetable Quiche:
❤️full of fresh summer produce
❤️gluten free, dairy free, + Whole30 compliant
❤️no long list of complicated ingredients
❤️fresh basil flavor, juicy tomatoes, and nutrient-dense greens + eggs
❤️makes great leftovers
❤️perfect for breakfast, brunch, or dinner
The main ingredients are tomatoes, zucchinis, spinach, and basil. But feel free to use whatever you have in the garden. Quiche is one of those things that you don’t really need a recipe. Just throw it in and pour on the eggs.
So if you’re looking for a light but filling meal, this is it. Grab a cold slice for breakfast, serve it at your next brunch, or pair it with a big green salad for an easy and satisfying dinner.
Sending you all big love as we navigate this crazy time together. ❤️
Well, I’m off to water the garden. We’re having a bit of a heat wave this week in Northern California. Stay healthy and sane out there.
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- 2 tbsp ghee or avocado oil, divided (use avocado oil for dairy free)
- 2 small zucchinis, sliced into thin rounds
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1 and 1/4 cup small tomatoes, sliced into thin slices
- 1 tbsp fresh basil, minced + extra for garnish
- 8 eggs
- 1/4 cup dairy free milk
- 1/2 tsp salt
- fresh ground pepper to taste
- Preheat oven to 350’F. Liberally grease a pie dish or quiche pan.
- In a large skillet, melt one tablespoon of fat of choice over medium-high heat. Arrange zucchini rounds in a single layer in bottom of skillet and cook until starting to brown . Flip zucchini rounds and cook on other side. Remove from pan.
- Lower heat to medium, add remaining one tablespoon of fat and cook onions until translucent and beginning to brown, about 3-4 minutes. Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.
- Spread onion/spinach mixture evenly onto bottom of greased quiche pan. Layer cooked zucchini rounds and tomato slices on top- reserving a handful of each for the top. Sprinkle on minced fresh basil.
- In a large bowl, whisk together eggs, dairy free milk, salt, and pepper. Pour mixture over top of vegetables in quiche pan. Give a little shake to settle. Top with remaining zucchini rounds and tomato slices.
- Bake for 35-40 minutes, until center is set. Cool slightly before cutting into wedges. Garnish with fresh basil.
When cooking the zucchini rounds, I like to use medium-high heat to create a nice browning without over cooking the zucchini. The browning adds a nice flavor and gives a dramatic look.
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