Crustless quiche
This crustless quiche combines zucchini, onion, and carrots with eggs for a wholesome dish that's perfect for breakfast or a light dinner. It's simple to prepare and packed with flavor, making it an excellent choice for a Paleo lifestyle.
Cook time 45 min
Prep time 20 min
Ingredients:
1 zucchini1 onion
2 carrots
12 eggs
Practical Paleo Crustless Quiche is an easy, nutritious, and delicious dish, perfect for those following a Paleo lifestyle. With simple ingredients like zucchini, onion, carrots, and eggs, this recipe is both wholesome and satisfying. It's an excellent option for breakfast, brunch, or a light dinner.
Instructions:
Preheat your oven to 350°F (175°C).
- Wash and grate the zucchini. Place the grated zucchini in a clean towel or paper towel and squeeze out excess moisture.
- Peel and finely chop the onion.
- Wash, peel, and grate the carrots.
- Heat a bit of your chosen cooking oil in a frying pan over medium heat.
- Add the chopped onion and sauté until it turns translucent, about 5 minutes.
- Add the grated zucchini and carrots to the pan and cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Season the vegetables with a little salt and pepper to taste. Remove from heat and set aside.
- In a large mixing bowl, crack all 12 eggs.
- Whisk the eggs thoroughly until they are well beaten and combined.
- Season the egg mixture with a bit more salt and pepper to taste.
- Add the sautéed vegetables to the bowl with the beaten eggs. Stir well to ensure everything is evenly mixed.
- Lightly grease your oven-safe dish with cooking oil to prevent sticking.
- Pour the egg and vegetable mixture into the greased baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven.
- Bake for about 25-30 minutes, or until the quiche is firm and a knife inserted into the center comes out clean.
- Remove the quiche from the oven and let it cool for about 5 minutes before slicing.
- Serve warm and enjoy!
This Practical Paleo Crustless Quiche is a fantastic addition to your meal rotation. It's not only nourishing but also visually appealing with its colorful swirls of vegetables. Enjoy this healthy and scrumptious dish straight from the oven or as a convenient meal prep option.
Crustless quiche FAQ:
A 9x9 inch or a standard pie dish works well for this crustless quiche recipe. This size allows the egg mixture to cook evenly.
The quiche is done when it is firm and a knife inserted into the center comes out clean, usually about 25-30 minutes of baking at 350°F (175°C).
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave or oven before serving.
You can substitute the zucchini, onions, or carrots with other vegetables like bell peppers, spinach, or mushrooms, as long as they are cooked before mixing with the eggs.
Yes, egg substitutes such as flax eggs or commercial egg replacers can be used, but results may vary in texture and flavor. Follow the package instructions for ratios.
Cooking Tips:
- Vegetable Prep: Ensure your vegetables are evenly sliced or grated for a uniform texture throughout the quiche. This will help them cook evenly and enhance the appearance of the final dish.
- Seasoning: Don’t forget to season your vegetables with salt, pepper, and any herbs or spices you like. This will add extra flavor to your quiche.
- Whisking the Eggs: Whisk the eggs thoroughly to incorporate air and create a fluffy texture. You can add a splash of non-dairy milk for extra creaminess if desired.
- Baking Time: Keep an eye on the quiche towards the end of the baking time. It’s done when the center is set and a knife inserted comes out clean. If it starts to brown too much on top before the center is set, you can cover it loosely with foil.
- Cool Before Serving: Allow the quiche to cool for a few minutes after baking. This helps it set and makes it easier to slice. It’s delicious warm or at room temperature.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 13g
Carbohydrates 6g
Fiber 1.53g
Sugar 3.65g
Fat 10g
More recipes
Chicken salad with lemon and dill
Zesty chicken salad with lemon and dill for a light meal.
05 May 2026Almond chicken soup with sweet potato, kale and lime
A hearty almond chicken soup with sweet potato and kale.
05 May 2026Green bean and lentil salad
A refreshing green bean and lentil salad with garlic dressing.
05 May 2026Apricot and pistachio couscous
A refreshing apricot and pistachio couscous dish, easy to prepare.
05 May 2026Potato and cherry tomato salad
A vibrant potato and cherry tomato salad with pine nuts and herbs.
05 May 2026Avocado, prosciutto and pecan salad
A refreshing avocado, prosciutto, and pecan salad with lime dressing.
05 May 2026