This keto quiche is a healthy and nourishing crustless zucchini pie, with roasted peppers, fluffy eggs and feta cheese. Make this recipe for a delicious breakfast, brunch, or breakfast for dinner! It’s gluten free, low carb, vegetarian, and also sugar free.
REAL MEN DON’T EAT QUICHE… do they?
Back in 1982, a book titled, Real Men Don’t Eat Quiche was published. Dripping with the author’s satire, the book discusses stereotypes of masculinity.
Apparently,”real” mean feel less masculine while eating flaky pie crust with a delicate, fluffy baked egg custard. Well, at least that’s what my dad always joked about.
Seems rather silly because there are usually no complaints about flaky pastry crust when pear and apple slices or chocolate are baked into it. Haha.
Anyhow, for those who wish to keep their masculinity intact, it is not necessary to eat quiche. I have another option for you.
To keep it low carb and keto-friendly, there isn’t a crust for this quiche!
Without a crust, it’s perfectly acceptable to call this delicious Mediterranean keto quiche a crustless zucchini pie instead. You’re welcome.
And if you are still hesitant, that’s okay too. This just means there will be more for the rest of us to enjoy. 😉
Keto quiche (crustless zucchini pie) recipe
The recipe is really easy to make, especially because you don’t have to spend extra time making a crust. Plus, it has plenty of healthy nutrients and delicious Mediterranean flavors.
Just whisk together some protein-rich eggs and a bit of non-dairy milk. Pour the egg mixture over sauteed veggies and cheese, then bake. It’s that simple!
INGREDIENTS / SUBSTITUTIONS
Note: This is not a complete ingredient list. See the recipe card at the bottom of the post for a list of everything you’ll need.
- Coconut milk – To create fluffy egg custard, you need to combine eggs with a high fat content milk (or non-dairy) product. If you need a substitute for coconut milk and you can handle dairy products, you can use half & half or whole milk. Otherwise, any non-dairy nut milk will be fine.
- Tapioca starch – This starch acts as a thickener for the eggs, creating stability in the custard. Good substitutes are non-GMO cornstarch or arrowroot flour. NOTE – I found cornstarch creates the best texture for the bottom of the pie/quiche. But if cornstarch isn’t your thing, no prob!
- Vegetables – It’s very easy to customize the flavor of the keto quiche. To give the pie Greek flavor, I use red onion, garlic, zucchini, and roasted red bell peppers. Feel free to swap out the zucchini for yellow squash, and/or use other low carb veggies of your choice.
- Cheese – You’ll need two types of cheese, Parmesan and feta. Swap them out for your favorite variety of if you would like to.
Flavor tip – if you want to go the extra mile for flavor, slice and bake the pears before blending to make the pear syrup.
Watch this quick RECIPE VIDEO to see how easy the zucchini pie is to make!
MAKE AHEAD TIP! This dish can be made ahead or frozen. Freeze uncooked filling in a ziplock bag, then once ready to cook, thaw the filling in the fridge, add to a prepared pie pan and cook according to directions.
If you want to freeze cooked leftovers, make sure you first wrap it tightly with plastic wrap and/or foil ensuring there is no air inside the wrap. Freezer for up to 3 months.
How to serve this crustless zucchini pie
Another thing that I really like about this dish is how well it pairs with practically any side dish.
- BREAKFAST: If you’ll be serving this as a breakfast or brunch quiche, tasty side dishes include warm sweet potato hash and melon mango avocado salad.
- LUNCH: You can rarely go wrong with a salad of healthy greens. Keep the dressing light so it doesn’t overpower the flavors of the meal.
- DINNER: Because the meal is so light, you might want to add something hearty to serve with it. Oven Roasted Potatoes with Leeks are a great option.
Alright, it’s time to QUICHE you goodbye 😘. Let me know if you try this dish. It’s perfect to use up that end of summer produce, just sayin.