Description
A delicious, low-carb crustless vegetable quiche packed with zucchini and spinach. Perfect for meal prep and easily adaptable for dairy-free diets.
Ingredients
Scale
- 8 large eggs
- 1/2 cup milk (or unsweetened plant-based milk)
- 1 medium zucchini, grated and moisture squeezed out
- 2 cups fresh spinach, roughly chopped
- 1 cup grated cheese (or dairy-free alternative)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs and milk.
- Stir in the grated zucchini (with moisture squeezed out), the cooled spinach mixture, grated cheese, dried herbs, salt, and pepper.
- Pour the mixture into the prepared pie dish.
- Bake for 30-35 minutes until the center is set and a knife inserted in the middle comes out clean.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- Be sure to squeeze all excess moisture from the zucchini to prevent a soggy quiche.
- This recipe is excellent for meal prep and can be refrigerated for up to 4 days.
- For a dairy-free version, use plant-based milk and cheese alternatives.
- You can customize with other vegetables like bell peppers, mushrooms, or broccoli.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
Keywords: crustless quiche, vegetable quiche, healthy breakfast, low-carb, meal prep, dairy-free option, zucchini quiche, spinach quiche
