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Crustless Garden Vegetable Quiche

A delicious crustless quiche packed with fresh vegetables, perfect for a gluten-free and dairy-free breakfast or brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tbsp ghee or avocado oil, divided
  • 2 small zucchinis, sliced
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced Toasted garlic is recommended
  • 3 cups baby spinach
  • 1 1/4 cups small tomatoes, sliced
  • 1 tbsp fresh basil, minced Plus extra for garnish
Egg Mixture
  • 8 eggs
  • 1/4 cup dairy-free milk
  • 1/2 tsp salt
  • to taste fresh ground pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 1 tbsp of oil over medium heat. Sauté zucchini, onion, and garlic until softened.
  3. Add spinach and tomatoes; cook until spinach wilts. Stir in basil.
  4. In a bowl, whisk eggs, dairy-free milk, salt, and pepper until well combined.
  5. Combine the vegetable mixture with the egg mixture, stirring gently.
  6. Grease a baking dish with the remaining oil, pour in the mixture, and spread evenly.
Cooking
  1. Bake for 30-35 minutes until set and golden.
  2. Let cool for 10 minutes before slicing. Garnish with extra basil.

Notes

Serve warm or cold, perfect for any meal. Pair with a side salad for a light meal. Store covered in the fridge for up to 4 days or freeze for about 2 months.