Description
This Crustless Garden Vegetable Quiche is a flavorful, low-carb dish packed with fresh zucchini, baby spinach, tomatoes, and fragrant basil, bound together with a savory egg custard. Perfect for a healthy brunch or light dinner, this quiche skips the crust to keep things light and dairy-free by using ghee or avocado oil and dairy-free milk. The vegetables are sautéed to develop natural sweetness before layering with eggs and baking to a golden, fluffy perfection.
Ingredients
Scale
Vegetables
- 2 small zucchinis, sliced into thin rounds
- 1 1/4 cups small tomatoes, sliced thin
- 1/2 small onion, chopped
- 3 cups baby spinach
- 1 tbsp fresh basil, minced (plus extra for garnish)
- 2 cloves garlic, minced
Wet Ingredients
- 8 eggs
- 1/4 cup dairy-free milk
- 2 tbsp ghee or avocado oil (use avocado oil for dairy-free)
Seasonings
- 1/2 tsp salt
- Fresh ground pepper, to taste
Instructions
- Cook the Zucchini: Heat 1 tablespoon of ghee or avocado oil in a skillet over medium-high heat. Arrange the zucchini slices in a single layer and cook until they begin to brown, about 4 minutes per side. Flip the slices carefully and cook until browned on the other side. Once browned, remove the zucchini from the pan and set aside.
- Sauté Aromatics and Spinach: Lower the heat to medium and add the remaining tablespoon of ghee or avocado oil. Add the chopped onion and cook until translucent and beginning to brown, approximately 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the baby spinach and cook until wilted, then remove the mixture from heat.
- Assemble Vegetables: In the skillet or quiche pan, layer the cooked zucchini rounds and thinly sliced tomatoes evenly, reserving a handful of zucchini and tomatoes to use later as garnish. Sprinkle the minced fresh basil over the layered vegetables.
- Prepare and Pour Egg Mixture: In a separate bowl, whisk together the eggs, dairy-free milk, salt, and freshly ground pepper until well combined. Pour this egg mixture evenly over the vegetables in the pan. Gently shake the pan to ensure the eggs settle evenly among the vegetables.
- Garnish the Top: Arrange the reserved zucchini slices and tomato slices on top of the egg mixture for an attractive presentation.
- Bake the Quiche: Place the quiche in a preheated oven at 350°F (175°C) and bake until the eggs are set and the top is lightly golden, approximately 25-30 minutes.
- Cool and Garnish: Allow the quiche to cool slightly before cutting into wedges. Garnish with additional fresh basil leaves prior to serving to enhance flavor and visual appeal.
Notes
- You can substitute ghee with avocado oil to keep the recipe dairy-free.
- Make sure to slice the zucchinis thinly so they cook evenly and quickly.
- Use fresh, ripe tomatoes for the best flavor contrast with the savory eggs.
- The quiche can be reheated gently in the oven or microwave for leftovers.
- Feel free to add other herbs like thyme or oregano to customize the flavor.
