Zucchini quiche

If you’re looking for a light, flavorful, and fuss-free dish that makes the most of summer’s bounty, this zucchini quiche is exactly what you need. It’s packed with tender zucchini, sweet roasted bell peppers, and fresh herbs—all baked together in a golden, fluffy egg base. The best part? You don’t even need a crust, which makes it naturally gluten-free and quick to whip up. Perfect for lunch, brunch, or an easy weeknight dinner, this quiche is delicious hot from the oven or just as good the next day. Pair it with a crisp salad and you’ve got a wholesome meal everyone will love!

Course Side Dish

Cuisine International

Keyword zucchini

Diet Gluten free, lactose free

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 163

Author Simone

Equipment

Quiche pan

Ingredients

6 eggs
100 ml almond milk or coconut milk
1 zucchini diced
80 grams roasted bell pepper diced
75 grams sun-dried tomatoes chopped
½ bunch chives chopped
½ bunch fresh parsley chopped
Salt and pepper
50 grams cherry tomatoes quartered

Instructions

Preheat the oven to 180°C/350˚F
Beat the eggs with the almond milk, adding salt and pepper. Mix this with the fresh herbs. Set aside some of the herbs for serving.
Grease a 20 cm quiche dish with coconut oil. Spread the roasted bell pepper and sun-dried tomatoes over the bottom of the dish.
Heat a frying pan with oil and sauté the zucchini until golden brown and cooked through. Spread the zucchini over the bottom of the quiche dish.
Pour the egg mixture over the vegetables and bake for 20 to 25 minutes, or until golden brown and cooked through.
Arrange the cherry tomatoes on top of the quiche and sprinkle with the remaining herbs.

Notes

Store: The zucchini quiche will keep in the fridge for 2-3 days, but can also easily be frozen.

Additions: You can add just about anything you like to the quiche. Just make sure to precook some vegetables (like broccoli/mushrooms etc.) as they will not cook sufficiently in the quiche.

Nutrition