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Crustless Garden Vegetable Quiche (gluten free + dairy free)

  • Author: Katja Heino
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: one 9 or 10 inch quiche 1x

Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350’F.  Liberally grease a pie dish or quiche pan.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Bake for 35-40 minutes, until center is set.  Cool slightly before cutting into wedges. Garnish with fresh basil. 

Notes

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.