Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
close up overhead photo: slice of crustless zucchini pie on white plate with fork

Mediterranean Keto Quiche (Crustless Zucchini Pie)


  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

This keto quiche recipe makes a nourishing crustless zucchini pie that’s packed with protein-rich eggs, sweet red bell peppers, and crumbly feta cheese. Full of healthy nutrients and delicious Mediterranean flavors.


Scale

Ingredients

  • 1 tsp olive oil or butter
  • 1/2 cup red onion, chopped
  • 2 tsp (1 large clove) garlic, minced
  • 2/3 to 3/4 cup unsweetened almond or coconut milk
  • 4 eggs
  • 2 tbsp grated Parmesan cheese + extra for topping
  • 3 tbsp coconut flour, sifted
  • 3 tbsp tapioca starch or non-GMO cornstarch
  • 1 tsp baking powder
  • 1/4 tsp kosher salt or fine sea salt
  • 1 tsp smoked paprika
  • 1 cup chopped/sliced zucchini, divided
  • 1/2 to 2/3 cup crumbled feta cheese, divided
  • 1 red bell pepper, roasted and diced (fresh and roasted in oven or roasted red bell peppers from a jar both work)
  • Fresh basil for garnish.
  • Optional black pepper, to season.

Instructions

  1. Grease or line a 9-inch pie or cake pan with parchment paper.
  2. Coat small skillet with 1 tsp butter or oil. Add onion and garlic to the pan and cook over medium to medium high for 5 minutes (or until fragrant). Set aside.
  3. To a large mixing bowl or bowl of stand mixer, add milk, eggs, and Parmesan cheese. Whisk/blend until smooth.
  4. In a separate bowl, sift the coconut flour, then add tapioca flour, spices, salt, baking powder. Mix together.
  5. Mix the dry ingredients with the blended egg/milk batter. Whisk together until smooth.
  6. Layer your onion and garlic at the bottom of the pie pan.
  7. Layer 2/3 cup zucchini on top, roasted pepper slices, and 1/3 cup feta crumbles.
  8. Evenly pour the egg/flour mixture into your prepared pie or cake pan. Add remaining zucchini slices and cheese on top (Parmesan and/or feta)
  9. Bake at 400F for 35 -45 minutes. Check at 25 minutes for doneness. The edges will be crispy brown and a knife or toothpick inserted into the center of the quiche will come out clean. Check the middle to make sure it’s no longer soft.
  10. When the crustless quiche is finished cooking, remove it from the oven and garnish with fresh basil before serving.

  • Category: Breakfast
  • Method: oven
  • Cuisine: Greek

Keywords: keto quiche, crustless zucchini pie, savory pie

shares