Description
This vibrant Crustless Garden Vegetable Quiche is a healthy and satisfying dish that’s both gluten-free and dairy-free. Packed with fresh zucchini, spinach, and tomatoes, it’s a light yet filling quiche that’s perfect for breakfast, brunch, or a simple weeknight dinner. With a rich, egg-based custard and aromatic basil, this quiche is a flavorful, nutritious choice for anyone seeking a wholesome, plant-forward meal.
Ingredients
Scale
- 2 tbsp ghee or avocado oil (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 1/4 cup small tomatoes, sliced thin
- 1 tbsp fresh basil, minced (plus extra for garnish)
- 8 eggs
- 1/4 cup dairy-free milk
- 1/2 tsp salt
- Fresh ground pepper, to taste
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Liberally grease a 9-inch or 10-inch pie dish or quiche pan with ghee or avocado oil. - Cook the Vegetables:
- Heat 1 tablespoon of ghee or avocado oil in a large skillet over medium-high heat.
- 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.
- 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 the minced garlic and cook for another minute until fragrant.
- Stir in the baby spinach and cook until wilted. Remove from heat.
- Assemble the Quiche:
- Spread the onion and spinach mixture evenly on the bottom of the greased quiche pan.
- Layer the cooked zucchini rounds and tomato slices on top, reserving a handful of zucchini and tomatoes for garnish.
- Sprinkle the minced fresh basil over the vegetables in the pan.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, dairy-free milk, salt, and fresh ground pepper until well combined.
- Pour the egg mixture evenly over the vegetables in the quiche pan. Gently shake the pan to help the mixture settle into the vegetables.
- Arrange the reserved zucchini slices and tomato slices on top for garnish.
- Bake:
- Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and firm.
- Allow the quiche to cool slightly before cutting into wedges.
- Garnish with additional fresh basil before serving.
Notes
- You can use any dairy-free milk such as almond, coconut, or oat milk for the quiche.
- For extra flavor, consider adding a pinch of your favorite herbs like thyme or oregano.
- This quiche can be made ahead of time and stored in the fridge for up to 4 days. Reheat in the oven or microwave.
- You can add more vegetables like mushrooms, bell peppers, or roasted squash for a more hearty quiche.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Main Dish, Gluten-Free, Dairy-Free
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (1/8th of the quiche)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 230mg