I make this light breakfast dish once a week and it never disappoints.
You only need five basic ingredients for this crustless quiche:
- Eggs
- Carrots
- Zucchini
- Dill
- Salt
But except for the eggs and the salt, you can sub everything else.
It’s such a versatile recipe.
Sometimes I use grated potatoes, celeriac, kohlrabi, sweet potatoes, or parsnips.
Same with the dill—you can use whatever herbs you have on hand. Things like fresh basil, oregano, thyme, parsley or cilantro. Or a combination of those. And even dried herbs, such as Provencal herbs.
Here’s how to prep the ingredients:
And here’s how to easily put it all together to make the quiche:
About 40 minutes in the oven and voila—breakfast!
The crustless quiche tastes great warm, but it’s equally as tasty at room temperature.
You can double the recipe and store it for several days in the fridge. Reheat in a toaster oven or in the microwave.
It packs easily, so put it together for picnics, office lunches or when you travel.
More breakfast recipes? Right this way sir:
Crunchy Big-Cluster Granola
Grain-free & Gluten-Free Paleo Almond Butter Bread
My grandma’s amazing pancakes Fluffy Bohemian Pancakes
Now you.
Do you eat breakfast or skip it? Are you a brunch addict? What’s your favorite dish?
Tell me in the comments.
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Crustless Carrot Zucchini Quiche
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4–6 1x
- Cuisine: American
Description
Easy and quick breakfast quiche, made with just five ingredients.
Ingredients
- ½ cup (70 g) coarsely grated, peeled carrot (about 1 small carrot)
- 1½ cup (220 g) coarsely grated zucchini (about 1 medium zucchini)
- 8 eggs
- 2 tablespoons finely chopped fresh dill (see note)
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
- Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
- Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
- Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
- Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.
Notes
Try these substitutions:
- Keep the same quantity, but replace the carrot and/or zucchini with grated, peeled kohlrabi, celeriac, parsnips, potatoes or sweet potatoes.
Instead of dill, use one of these herbs:
- 1 teaspoon fresh thyme
- 2 teaspoons fresh oregano
- ¼ cup finely chopped parsley
- ¼ cup finely chopped basil
- 1 teaspoon of your favorite dried herbs
Add ¼ teaspoon dried chili flakes to make the quiche a little spicy.
buy me a flat white?
Can I add mixed grain flour to your zuchinni and carrot quiche to make it a little denser? How much?
No idea but let me know if you try. This recipe is on purpose without flour to make it paleo.