This crustless garden vegetable quiche is a celebration of fresh produce, packed with the flavors of zucchini, spinach, tomatoes, and basil. It’s an easy, wholesome meal that’s both gluten-free and dairy-free, making it perfect for a wide range of dietary needs. Let’s dive into the recipe that beautifully balances simplicity and taste.
Ingredients:
- 2 tbsp ghee or avocado oil, divided: Use ghee for a rich flavor, or avocado oil for a completely dairy-free version.
- 2 small zucchinis, sliced into thin rounds: These add moisture and a tender texture to the quiche.
- 1/2 small onion, chopped: For a slight sweetness and depth of flavor.
- 2 cloves garlic, minced: Adds a punch of flavor.
- 3 cups baby spinach: Introduces a mild, earthy flavor and boosts the nutrient content.
- 1 and 1/4 cup small tomatoes, sliced into thin slices: Brings a juicy, tangy sweetness and vibrant color.
- 1 tbsp fresh basil, minced + extra for garnish: Fresh basil adds a peppery, sweet flavor that complements the vegetables perfectly.
- 8 eggs: The base of the quiche, providing structure and protein.
- 1/4 cup dairy-free milk: Adds moisture to the egg mixture, making it lighter. Any dairy-free milk like almond, oat, or soy will work.
- 1/2 tsp salt: Seasoning to enhance all the flavors in the quiche.
- Fresh ground pepper to taste: Adds a slight heat and complexity.
Instructions:
- Preheat and Prep:
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with a bit of the ghee or avocado oil.
- Cook the Vegetables:
- Heat 1 tablespoon of ghee or avocado oil in a large skillet over medium heat. Add the zucchini rounds and sauté until they are just beginning to soften, about 3-4 minutes. Remove and set aside.
- In the same skillet, add the remaining ghee or oil. Sauté the onion and garlic until translucent and fragrant, about 2-3 minutes. Add the baby spinach and cook until just wilted, about 1-2 minutes.
- Assemble the Quiche:
- Layer the cooked zucchini at the bottom of the prepared pie dish. Spread the onion, garlic, and spinach mixture over the zucchini. Arrange the tomato slices on top and sprinkle with minced basil.
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs, dairy-free milk, salt, and fresh ground pepper. Pour this mixture evenly over the vegetables in the pie dish.
- Bake:
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the quiche is set and the top is lightly golden.
- Serve:
- Let the quiche cool for a few minutes before slicing. Garnish with additional fresh basil before serving.
Tips:
- Variations: Feel free to customize this quiche with any vegetables you have on hand. Mushrooms, bell peppers, or asparagus also work beautifully.
- Make Ahead: This quiche can be prepared in advance and refrigerated. Simply reheat in the oven or microwave when ready to serve.
- Serving Suggestions: While it’s delicious on its own, this quiche pairs wonderfully with a fresh green salad for a complete meal.
Enjoy this crustless garden vegetable quiche as a testament to the beauty of simple, fresh ingredients coming together to create a dish that’s both nourishing and flavorful. It’s a versatile recipe that’s perfect for breakfast, brunch, or a light dinner.
