Gluten-Free Zucchini Quiche

 

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WHOLESOME GLUTEN-FREE ZUCCHINI AND DRIED TOMATOES QUICHE IN CHICKPEA PIE CRUST⎜EASY INGREDIENTS!

Video taken from the channel: Chef Jana


Ingredients 2 medium zucchini 1 medium onion 4 oz green chiles 6 eggs 1 1/2 cups milk 4 oz cream cheese softened (soften this in the microwave for 20 seconds at a time) 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 cup flour (We use gluten-free flour, but any flour will work.) 2 cups Cheddar. Using just 5 ingredients and perfect for breakfast, brunch or lunch, this Gluten Free Crustless Zucchini Quiche is fantastic! With layers of thinly sliced zucchini, cream sauce and shredded cheddar cheese, the flavors ooze out of this one. Baked in a hot oven until the top layer of cheese is a golden crisp brown. Instructions Make the quiche filling: In medium heat, add the water or oil to a pan, fry the onions until soft, add the zucchini, sauté for 5 minutes, add the garlic, sauté for 1 minute, add the dried tomatoes, the salt, pepper and oregano, and the cream, stir to combine, add the cornstarch, stir for 2 minutes.

This zucchini quiche recipe is easy to make, the hardest part is waiting for it to bake! Seriously the Best Zucchini Quiche No need to search the web for the best zucchini quiche recipe. If you are in the mood for a sweet one I would suggest checking our Meaningful Eats Gluten Free Zucchini Bread Recipe!

YUM! Quiche. Instructions. Preheat the oven to 350° and grease a 12 cup muffin tin.

Break the eggs into a mixing bowl. Whisk until the yolks and whites are combined. This crustless zucchini quiche incorporates dill and Gouda cheese for an easy and refreshing breakfast recipe! The dish is SCD and Keto friendly. It’s also free of gluten, grains, and soy.

Zucchini season is currently in full swing and I could not be happier!Zucchini, eggs, Cheddar cheese, and a frozen pie crust are all you need to make this satisfying brunch dish. This zucchini quiche starts with sauteing zucchini slices along with shallots in extra virgin olive oil.

This rids us of zucchini moisture, while already. Quiche—Cheesy Zucchini Quiche Recipe (Gluten Free) vegetarianmamma.com Jacquie G. loading X. Chop vegetables. Use cheddar cheese.

Mayo instead of sour cream. Ingredients. 1 frozen Maine Pie Company Crust; 3/4 c mushrooms; 3/4 c cooked sausage I used vegan sausage; 1 c zucchini diced; 4 eggs; ¾ c milk; ½ c sour cream. Because you don’t have to fuss with a crust, this zucchini quiche can be prepped in 10 minutes or less. Get oven and zucchini ready.

Preheat the oven to 350°F and grease a 9.5-inch pie plate. Grate the zucchini, then use a towel to squeeze out any excess moisture. Make the egg mixture.

In a large bowl, combine all of the ingredients.

List of related literature:

Millet contains no gluten, so it needs to be added to flours that do, but it brought its lovely yellow color and gentle flavor to the mix.

“Good to the Grain: Baking with Whole-Grain Flours” by Kimberly Boyce, Amy Scattergood, Quentin Bacon, Nancy Silverton
from Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, et. al.
ABRAMS, 2011

For a gluten-free coating that cooked up crisp, flavorful, and perfectly browned, we took a few tricks from our Eggplant Parmesan recipe.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Oat and millet flours are my favorite gluten-free grains which, when ground into flour and used together, make delicious cakes and muffins.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Although this recipe is wheat-free it´s not suitable if you have a wheat allergy or gluten intolerance.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

I adapted this recipe from Cheryl Harris, RD, who offers many other gluten-free recipes on her website: www.harriswholehealth.com.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

The recipes in this book use only gluten-free flours.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Millet flour gives gluten-free breads a good crumb.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

GLUTEN-FREE FLOURS There are numerous gluten-free flour options available on the market today including amaranth, barley, millet, quinoa, brown rice, buckwheat, and chickpea flours, as well as cornmeal.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

I find this to be the most satisfying gluten-free recipe we have in the book.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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18 comments

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  • This looks delicious. I’m going to make this as soon as possible. Im so happy you gave us another Gluten-free option. I love it. thank you so much!

  • This is so amazing! I made it today and it was incredibly delicious! My family is amazed too! It is a little time consuming but totally worth it! Thank you for your amazing recipes!!!

  • Looks delicious! I don’t have sun dried tomatoes, but I wonder if I spread some tomato paste on the baked crust before adding the filling….

  • Hello, Jana, OMG that looks fabulous. I can’t imagine it tasting anything but delicious. This would be an excellent brunch dish. I love the simplicity of the crust. Thanks.

  • I miss a good quiche. And that crust…! Your recipes are always so very adaptable, and relatively simple. My preferred add-ins are spinach or chopped broccoli, and mushrooms. And garlic. I’m now wondering, “What can be added to the crust, to give it just a tiny flavour boost, without causing it to either burn, or lose cohesion?” And to make the filling more eggy, I would use black salt. Too bad I cant find it here in Knoxville, TN. (Online companies don’t take SNAP cards.) Thank you, ma’am, for creating and sharing. Culinary Arts are underappreciated in our fast food era.

  • What is my fave quiche? Why, this one!!! I’ve never had a vegan quiche before so how fun it would be to make it—yum! Thanks Jana ♥️…oh I just LOVE that song you always play—I think I have the words down now ☺️��������

  • Yay! Gluten free with protein plus veggies, easy!��♥️��
    I had already watched shortly after you uploaded but had to come back and leave a comment! ��

  • Omgosh, Lisa, this was awesome. So flavorful and the texture was not bad at all (almond /coconut flour ) mine taste garlicky because I love garlic so I added garlic powder and I got too happy with the salt but this recipe is very forgiven, you really can’t mess it up because believe me I didn’t have everything you listed and it still came out very good and the best part is that it was so easy. Going to my mother in law today, will be making one for her too. She will have no idea it’s made with almond flour, that’s how good it is. Thank you Lisa, love you and I mean that in a loving sisterly way. You’re the best and I don’t just mean it for this recipe but for all your recipes……you’re just awesome. Take care and never quit ♥

  • Hi Jana thanks for the fabulous video. I am going to make this. How many cashews to how much milk to make the cream the right consistency? Do you add anything else to the cream salt, nutritional yeast etc. Many thanks again

  • Wow, this looks amazing! Please tell me what you sprinkle over the top of the quiche prior to baking? Is it black pepper or herbs or? Thank you!

  • I’ve made this twice with different fillings. Both were totally scrumptious! Ran out of organic dry chickpeas but already ordered more. Now I have a gallon of aquafaba and not so sure what to make with it. I dislike merengue or anything too sweet. Thinking hat right back on…

  • THAT LOOKS GREAT AND REMINDS ME OF A FEW THINGS:
    REAL MEN EAT VEGAN QUICHE
    HOPEFULLY SERVED BY REAL WOMEN, BEAUTIFUL AND AWESOME AND NICE LIKE JANA.
    THIS ALSO REMINDS ME OF A COCONUT CREME PIE, WHICH WOULD BE GREAT VEGAN

  • Oh you are a genius.I have always been useless at baking but this is my challenge for next week.Thanks Jana.My pastry has been known to break windows! That is true.. This hopefully will be the start of a bakery era.that’s edible ��

  • I don’t think that I have a favorite. I usually make quiche when I have a lot of extra cooked veggies left in the fridge after a get together of friends. So, I haven’t made it recently since we are all zooming instead of getting together. This is one of my husband’s favorite dishes.

  • I was never a big fan of quiches prior to eating more vegan. I think I will give this version a try. I just received zucchini and fennel in my CSA box. I’ll try it tomorrow and will tag you in Instagram.

  • I’m going to make this tomorrow! Thank you very much dear Jana. And uhh..
    , 25 cm mold, not inch, that would be a 63,5 cm mold lol.
    Omg, I made this but it isn’t 25 cm either. That is still way too big. I could barely fill the mold. It is more like 15 cm I suppose.

  • Hi Jana! Any chance you could do a recipe for vegan cream that is nut-free? I noticed you said in this video that you make a cream using cashews but I was wondering if you know how to do this with tofu maybe as an alternative? I’d be so grateful! ��

  • This looks awesome. I love quiche but don’t make it very often. Have to try your version, I’m sure it tastes delicious because it looks delicious. Another point for you, Lisa….