Hi friends! Now that it’s summer, zucchini season is in full swing. I use zucchini for EVERYTHING! I use my spiralizer to make noodles out of it, I hide it in homemade bread and even make pizza crust out of it. During the week my breakfast is typically a quick scrambled egg or homemade yogurt with fruit. On the weekends I like to spend a bit more time preparing our first meal of the day.
This quiche is so simple to make, especially since you don’t have to worry about making a crust for it. The addition of zucchini in this dish is also a great way to get in a serving of veggies first thing in the morning.
It takes less than 10 minutes to prepare the quiche and once it’s baking in the oven you have time to prepare any sides you may want. Pancakes, bacon and a big bowl of fruit all pair nicely with this quiche!
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This crustless zucchini quiche is a delicious and easy way to get in a serving of veggies first thing in the morning. Gluten free, grain free and follows the SCD diet.
- 4 large eggs
- 3 cups shredded zucchini, about 2 medium zucchini
- 2 Tbsp dill
- 1/2 small spanish onion, chopped
- 3 Tbsp romano cheese
- 3 ounces goat cheese (use dry curd cottage cheese if following SCD)
- coconut oil or butter for greasing pie dish
Preheat oven to 350F. Grease a 9.5 inch pie dish and set aside.
In a large bowl beat 4 eggs. Add chopped onions, shredded zucchini, romano cheese, goat cheese and dill. Stir until all ingredients are combined well.
Pour mixture into greased pie dish and bake uncovered for 40 minutes or until center is set.
Let sit for 5 minutes before slicing.
If following the Specific Carbohydrate Diet (SCD), replace the 3oz of goat cheese with dry curd cottage cheese.
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