Crustless Veggie & Cheese Quiche

This one looks humble and unimpressive, but it is TASTY!  Made with kale, zucchini, and lots of cheese.  Yes, please.  Its fluffy, light, cheesy, oh so satisfying and good.  This one is gluten/grain free, and of course, sugar free.  I use dairy-free milk, though the cheese of course has lactose.  Thus, if you wish for a lactose-free quiche, I recommend either no cheese or vegan cheese.

Here is how to make this delicious dish.


10 eggs

About 1 cup of non-dairy milk (I used almond)

Roughly 2 cups of grated zucchini (just use a cheese grater)

1 cup of grated cheese (I like Cheddar or Gruyere)

A handful of kale, chopped

Sprinkling of garlic powder



  1. Toss the grated zucchini together in a bowl with a teaspoon ish of sea salt and let sit for 30 minutes or so (to draw out the moisture).  Then, place in a clean kitchen towel and squeeze out as much water as you can.
  2. Meanwhile, in a separate bowl, beat the eggs using a fork until well combined (maybe 30-40 seconds ish).
  3. Whisk the milk into the eggs (can continue using a fork).
  4. Add into the egg mixture: the zucchini, kale, garlic powder, salt, pepper, and grated cheese.
  5. Stir until everything is fairly well distributed.
  6. Pour the finished quiche batter into a lightly greased glass baking pan (I used a square 8×8 one).  Bake at 375 degrees F for 40 minutes, then reduce heat to 324 degrees F and cook for about 20 more minutes.
  7. Quiche is done when the edges are golden brown.  It will appear puffy and lovely.  Though it will deflate soon thereafter being taken out of the oven.
  8. Allow to cool for 10-15 minutes.

This recipe is enough to serve, easily, around 8 people.  It will stay fresh for up to 3 days, stored in an airtight container in the fridge.


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