Description
This crustless garden vegetable quiche is a vibrant, healthy dish perfect for breakfast, brunch, or a light dinner. Packed with fresh zucchinis, tomatoes, spinach, and fragrant herbs, it is bound together with a fluffy egg mixture and cooked to perfection without a crust, making it a lighter, gluten-free option.
Ingredients
Scale
Vegetables
- 2 small zucchinis, sliced into thin rounds
- 1/2 small onion, chopped
- 3 cups baby spinach
- 1 1/4 cup small tomatoes, sliced thin
- 1 tbsp fresh basil, minced (plus extra for garnish)
- 2 cloves garlic, minced
Other Ingredients
- 2 tbsp ghee or avocado oil (use avocado oil for dairy-free)
- 8 eggs
- 1/4 cup dairy-free milk
- 1/2 tsp salt
- Fresh ground pepper, to taste
Instructions
- Prepare the Zucchini: Arrange the zucchini slices in a single layer in the skillet and cook until they begin to brown, about 4 minutes per side. Flip the zucchini slices and cook until browned on the other side. Remove from the pan and set aside.
- Sauté the Onion: Lower the heat to medium, add the remaining 1 tablespoon of ghee or avocado oil to the pan. Add the chopped onion and cook until translucent and beginning to brown, about 3-4 minutes.
- Add Garlic and Spinach: Add the minced garlic and cook for another minute until fragrant. Stir in the baby spinach and cook until wilted. Remove from heat.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, dairy-free milk, salt, and freshly ground pepper until combined.
- Layer Vegetables: Layer the cooked zucchini rounds and tomato slices on top of the spinach mixture in the skillet or an oven-safe pan, reserving a handful of zucchini and tomatoes for garnish. Sprinkle the minced fresh basil over the vegetables.
- Add Egg Mixture: Pour the egg mixture evenly over the vegetables in the pan. Gently shake the pan to help the mixture settle into the vegetables.
- Garnish and Bake: Arrange the reserved zucchini slices and tomato slices on top for garnish. Transfer the pan to the oven and bake at 350°F (175°C) for about 35-40 minutes, or until the quiche is set and a knife inserted comes out clean.
- Cool and Serve: Allow the quiche to cool slightly before cutting into wedges. Garnish with additional fresh basil before serving.
Notes
- This quiche is naturally gluten-free and dairy-free when using avocado oil and dairy-free milk.
- Use a well-seasoned cast iron skillet or any oven-safe skillet for cooking and baking.
- Letting the quiche cool before slicing helps it hold its shape better.
- You can substitute fresh basil with other fresh herbs like thyme or oregano if desired.
- Store leftovers in the refrigerator for up to 3 days; reheat in the oven for best texture.
