I love quiche. My family loves quiche. What’s not to love? There’s bacon, eggs, green onion and cheese. All of that sitting nicely on top of a zucchini crust. Low-carb, high fat yumminess.
Next time I make this, I’ll be adding some spinach to help me achieve my goal of 7 servings of veggies per day.
I don’t eat breakfast so this was dinner and would have been lunch as well, if I had been smart enough to make two at the same time. Lesson learned.
- 2 small to medium size organic zucchini
- 1 egg, beaten
- 1 1/2 Tbsp coconut flour
- 1 tsp flax meal
- 1 tbs coconut oil, melted
- ¼ tsp salt
- 5 eggs, beaten
- 3 egg whites
- 3 Tbsp of almond milk or heavy cream if not doing dairy-free
- 6 pieces of cooked and crumbled bacon
- 4 tbs chopped green onion
- Sliced tomato
- ½ cup of shredded cheese, separated into 2- ¼ cups if not doing dairy-free
- ½ tsp of salt
- ¼ tsp of pepper
Preheat oven to 400 F, and grease pie dish.
Using food processor, grate zucchini.
Using either paper towels or cheesecloth, squeeze all liquid out of the grated zucchini and put it in a bowl.
Add all the remaining crust ingredients to the zucchini and mix together.
Place mixture into pie dish. Using your hands, mold the mix around the pie dish until completely covered.
Bake crust in oven for 10-12 minutes.
Remove crust from oven but leave the oven on.
In another mixing bowl, combine all quiche ingredients except tomato slices and ¼ cup of cheese.
Pour egg mixture into zucchini crust. Place tomato slices on top of quiche and top with the other ¼ cup of cheese.
Bake for 30 minutes, but check at 20 minutes to see if crust edges are browning too much.
Loosely cover the top of pie dish with a parchment paper sheet. Place back in oven for remaining 10 minutes, or until top is browned and center is firm and set.
Remove and let cool.
Slice, serve and enjoy.