Keto Zucchini Quiche Recipe 🥧

We made a delicious Zucchini Quiche with a low-carb crust filled with tasty vegetables. This is a great recipe for meal prep and a perfect dish for family dinners. Not to mention, it’s an amazing way to include more healthy vegetables in your diet.

[feast_advanced_jump_to]

Preparation and cooking overview

Making this delicious zucchini quiche is quick and simple! First, combine almond flour, coconut flour, eggs, melted butter, and salt to form the crust. Bake the crust for 15 minutes. Then mix eggs, heavy cream, zucchini, cheese, and spices for a tasty filling. You’ll have a delicious and easy zucchini quiche in just over an hour.

Chef’s note

The best thing about making any vegetarian quiche is that you can add so many different veggies. Try colorful bell peppers, tasty spinach, or sweet caramelized onions.

Prep Time: 20 minutes
Cooking Time: 45 minutes
Rest time: 10 minutes
Total Time: 1 hour and 15 minutes
Difficulty Level: Easy
Recipe Makes 8 Servings

🥧 Ingredients for this zucchini quiche recipe

Let’s make a cheesy zucchini quiche with the following simple ingredients!

For the crust

7 ounces almond flour
1.7 ounces of coconut flour
2 small eggs or 1 large egg, whisked
4 ounces melted butter
¼ teaspoon sea salt

For the filling

2 ½ zucchini, grated and drained
½ zucchini, thinly sliced
4 cherry tomatoes, sliced
2 tablespoon olive oil
1 cup cheddar or gouda cheese, shredded
½ cup heavy cream
4 large eggs
¼ teaspoon garlic powder
¼ teaspoon dried rosemary
Sea salt, to taste
Freshly cracked black pepper, to taste

Ingredient substitutions

Do you see something that you’d rather skip? No worries! Here are a few keto-friendly substitutions:

Almond flour: Substitute almond flour with hazelnut or sunflower seed flour for a nutty, keto-friendly alternative.
Coconut flour: Swap coconut flour with ground flaxseed meal or psyllium husk powder to maintain a low-carb crust.
Heavy cream: If you prefer a dairy-free option, replace the heavy cream with full-fat coconut milk or almond milk.
Cheddar or gouda cheese: Any high-fat, hard cheese like Swiss, mozzarella, or a blend of your favorite cheeses can work great in place of cheddar or gouda.

Additional ingredients

Feel free to jazz up this delicious dish with your favorite ingredients. The ingredients are entirely optional:

Baby spinach: Add some fresh baby spinach for extra greens and a flavor boost.
Mushrooms: Cooked mushrooms lend a savory, earthy taste that goes well with zucchini and cheese.
Bell peppers: Colorful bell peppers add a sweet crunch, making the quiche tastier.
Bacon: Adding crispy bacon brings a smoky, savory flavor that works great with the creamy filling.
Fresh herbs: Consider using fresh herbs like parsley, basil, or chives to give a fresh, aromatic touch.
Feta cheese: Crumbled feta cheese is a wonderful addition to any vegetarian quiche!
Black olives: Sliced black olives add a Mediterranean touch and enhance the dish’s overall flavor.

Cooking tools required

To make this Zucchini Quiche Recipe, you’ll need the following kitchen tools:

Mixing bowl
9″ pie dish
Fork
Parchment paper
Knife
Cutting board
Spatula or wooden spoon
Whisk
Measuring cups and spoons

Tool substitutes list

9-inch pie dish: If you don’t have a pie dish, a springform pan of a similar size works just as well.

How to make Zucchini Quiche: step-by-step guide

Cooking methods

Baking

Preparation steps

Collect and measure all the ingredients you need for the crust and filling.
Grate two and a half zucchinis. Use a clean kitchen towel to squeeze out any extra water so your quiche filling stays creamy, not watery.
Thinly slice the remaining half of a zucchini and some cherry tomatoes. You’ll use these as toppings for the quiche later, so set them aside for now.

Cooking instructions

Mix almond flour, coconut flour, eggs, melted butter, and salt for the crust in a blender. Blend it until everything is smooth.
Pour the crust mixture into a 9-inch pie dish.
Press it onto the bottom and sides to make a crust layer. Use a fork to poke some holes in it. Then, let it chill in the refrigerator for about 30 minutes.
Line the crust with parchment paper and put some dry beans on it to weigh it down.
Bake it in an oven preheated to 355°F (180°C) for 15 minutes or until golden brown. Then take it out and put it aside.
Mix eggs, heavy cream, garlic powder, dried rosemary, olive oil, salt, and pepper in a bowl.
Put the grated zucchini into a clean kitchen towel and squeeze out all the water.
Add the drained zucchini, shredded cheese (like cheddar or gouda), and chopped green onions to the egg mixture.
Pour the zucchini mixture over the crust, and arrange the cherry tomato and zucchini slices on top.
Put the quiche back in the oven and bake it for 25-30 minutes. You’ll know it’s done when the filling is firm, and the top is golden.
Take the quiche out of the oven and let it cool for a few minutes. Cut it into slices, serve it warm, and enjoy!

Chef’s pro tip

Wrap the grated zucchini in a clean kitchen towel to avoid a soggy quiche. Give the towel a good twist to squeeze out as much liquid as you can. After squeezing, let the zucchini sit in a colander for about 15 minutes to drain any remaining liquid. This simple but crucial step will help ensure your quiche is delicious and holds together perfectly every time you make it!

What to serve with zucchini quiche?

Enjoy this keto zucchini quiche as a stand-alone dish, or pair it with other side dishes for a complete meal. Here are some examples:

Mediterranean Asparagus: Pair it with roasted asparagus for a delightful texture and earthy taste.
Kale Salad: Pair the quiche with fresh kale salad to balance its creaminess.

How to make it healthier?

Reduce sodium: Opt for low-sodium or salt-free versions of ingredients like butter and cheese. Use herbs and spices to add flavor without relying heavily on salt.
Add more veggies: Add your favorite vegetables in the quiche, like spinach, bell peppers, or kale, to boost the nutritional profile.

Time-saving tips

Bake mini quiches: Make individual-sized quiches in muffin tins or mini pie pans. They cook faster and are perfect for work.
Store-bought crust: Opt for a pre-made keto-friendly crust from your local grocery store.
Double batch: Prepare a double batch of the quiche and freeze the extra portions for quick and easy meals on busy days.

Homemade zucchini quiche served on a plate with a fork.

What can I prepare ahead of time?

Prep the crust: Mix and blend the ingredients for the crust beforehand. Press the crust mixture into the pie dish and refrigerate it.
Pre-cut toppings: Slice the cherry tomatoes and zucchini for the toppings and keep them ready in a container.

Storage and reheating instructions

Storage tips

Refrigerator storage: Store leftover quiche in an airtight container or wrap tightly with plastic wrap or foil. Refrigerate for up to 3-4 days.
Freezer storage: Freeze the quiche for up to 2 months. Remember that the texture may change slightly upon thawing, especially the crust.

Reheating best practices

Microwave: Place a slice on a microwave-safe plate for 1-2 minutes.
Oven: Preheat to 350°F (175°C) and reheat for 15-20 minutes.
Stove: Warm on low to medium heat, covered, for 5-8 minutes, flipping halfway.

Recipe wrap-up and conclusion

Our Zucchini Quiche is a mouthwatering keto-friendly dish with a light crust and creamy filling, suitable for any meal. Enjoy it for breakfast, lunch, or dinner. Happy cooking, and here’s to more delicious keto creations in your kitchen!

Frequently asked questions

Yes, you can prepare the quiche in advance, store it covered in the refrigerator, and reheat individual slices in the microwave or the entire quiche in the oven when ready to serve. Enjoy it warm or at room temperature.

The almond and coconut flour combo works best for low-carb. Experiment with other low-carb flour, but make adjustments as needed.

Definitely! Add your favorite low-carb vegetables, swap cheeses, or try different herbs and spices to make them uniquely yours.

Absolutely! This Keto Zucchini Quiche is perfect for a keto diet. It’s low in carbs, high in healthy fats, and provides a delicious and satisfying meal that fits well into a keto lifestyle.

📖 Recipe

Zucchini Quiche

#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-2-33); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-2-50); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-2-66); }linearGradient#wprm-recipe-user-rating-2-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-66 stop { stop-color: #343434; }

Enjoy a flavorful and low-carb Zucchini Quiche with a light crust and creamy filling, perfect for a delicious and guilt-free keto meal.

Course Main Course

Cuisine French

Keyword keto, keto quiche, low carb, vegetarian quiche, zucchini quiche

Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings

Calories 468kcal

Ingredients

For the crust

7 ounces almond flour
1.7 ounces of coconut flour
2 small eggs or 1 large egg whisked
4 ounces melted butter
¼ teaspoon sea salt

For the filling

2 ½ zucchini grated and drained
½ zucchini thinly sliced
4 cherry tomatoes sliced
2 tablespoon olive oil
1 cup cheddar or gouda cheese shredded
½ cup heavy cream
4 large eggs
¼ teaspoon garlic powder
¼ teaspoon dried rosemary
Sea salt to taste
Freshly cracked black pepper to taste

US Customary – Metric

Instructions

Mix almond flour, coconut flour, eggs, melted butter, and salt for the crust in a blender. Blend it until everything is smooth.
Pour the crust mixture into a 9-inch pie dish.
Press it onto the bottom and sides to make a crust layer. Use a fork to poke some holes in it. Then, let it chill in the refrigerator for about 30 minutes.
Line the crust with parchment paper and put some dry beans on it to weigh it down.
Bake it in an oven preheated to 355°F (180°C) for 15 minutes or until golden brown. Then take it out and put it aside.
Mix eggs, heavy cream, garlic powder, dried rosemary, olive oil, salt, and pepper in a bowl.
Put the grated zucchini into a clean kitchen towel and squeeze out all the water.
Add the drained zucchini, shredded cheese (like cheddar or gouda), and chopped green onions to the egg mixture.
Pour the zucchini mixture over the crust, and arrange the cherry tomato and zucchini slices on top.
Put the quiche back in the oven and bake it for 25-30 minutes. You'll know it's done when the filling is firm, and the top is golden.
Take the quiche out of the oven and let it cool for a few minutes. Cut it into slices, serve it warm, and enjoy!

Video

Nutrition

The post Keto Zucchini Quiche Recipe 🥧 appeared first on Cast Iron Keto.

My Blog