Make a crustless zucchini onion quiche, low-carb, gluten-free, and ready in 40 minutes. Perfect for healthy summer meals.
Ingredients
- 3 whole eggs
- 14 oz zucchini approx. 400 g / 1 large zucchini, sliced or diced
- 3.5 oz onion approx. 100 g / 1 medium onion, chopped
- ½ cup whole milk
- 1 tbsp EVOO Extra Virgin Olive Oil
- 1 tbsp butter for sautéing
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 pinch onion powder dried ground onion
Instructions
Sauté the vegetables: Heat the EVOO and butter in a skillet over medium heat. Add the chopped onion and zucchini, and sauté until tender and lightly golden. Remove from heat and let cool slightly.
Mix the liquid base: In a large bowl, whisk together the eggs, whole milk, sea salt, freshly ground black pepper, and onion powder until smooth.
Combine: Add the sautéed zucchini and onion to the egg mixture and stir until well combined.
Prep the pan: Line a 7-inch (18 cm) round baking dish or cake pan with parchment paper to prevent sticking (alternatively, you can grease the pan thoroughly with a bit of extra butter or oil). Pour the mixture in.
Bake: Preheat your oven to 400°F (200°C). Bake the quiche for approximately 40 minutes, or until the center is fully set and the top is beautifully golden brown. Note: Using a smaller, deeper 7-inch pan makes the quiche quite tall, which is why it needs a bit of extra time to set properly in the center.
Cool and serve: Allow the quiche to cool to room temperature or warm to the touch before slicing; this helps it firm up and hold its shape perfectly. Enjoy!
