Quiches are a great way to elevate any breakfast or brunch but are also a wonderful lunch with a salad! Feel free to adjust with any vegetables you like (or no vegetables!). This is a good base from which to create your favorite new dish!
Zucchini, Tomato and Onion Quiche
- Diet: Gluten Free
Ingredients
Scale
For Crust:
- 2 Cups almond flour
- 2 TB avocado oil (plus more for oiling pan)
- 1 egg
- ½ tsp salt
For Filling:
- 2 TB avocado oil
- 1 onion, diced
- 3–4 garlic cloves, minced
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 1 14-Ounce Can diced tomatoes, drained
- 6 Eggs
- ¾ Cup plain non-dairy milk, unsweetened
- 3 TB gluten-free flour
- ½ tsp baking powder
- ½ tsp salt
- Pepper, to taste
Instructions
For Crust:
- Preheat oven to 350-degrees. Oil a 9-inch tart pan and set aside. Mix all crust ingredients and press evenly into tart pan. Prick bottom or crust all over and bake for 10 minutes. Set aside to cool
For filling:
- Increase oven to 425-degrees. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for 5 minutes or until onions start to soften. Add zucchini and tomatoes and increase heat to medium-high.
- Cook while stirring often until zucchini has softened and juices have evaporated. Setaside to cool.
- In a medium bowl, whisk eggs, non-dairy milk, GF flour, baking powder, salt and pepper until well-combined.
- Add in cooled vegetables and stir until veggies are evenly incorporated. Pour into crust (if you have extra, put in another oiled pan) and bake for 20-25 minutes, until a knife inserted into the center comes out clean.
- If crust is browning too quickly, tent with foil. Allow to cool slightly before cutting and eating