Zucchini Quiche & Almond Flax Crust Recipe

Name: Zucchini Quiche & Almond Flax Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; olive oil; cooking spray; 1/3 cup almond meal; 1/4 cup flaxseed meal golden; 2 tablespoons olive oil; 2 tablespoons milk I used 1% milk; 1 teaspoon dried oregano or any other dried herb; 1/2 teaspoon salt; 1 medium zucchini; 1/4 cup orange pepper chopped, or any other bell pepper; 3 tablespoons red onion chopped; 1/3 cup shredded mozzarella cheese; 3 tablespoons grated Parmesan cheese freshly; 3 large eggs whisked; 1/4 cup milk; 1 teaspoon dried thyme or any other dried herb; 1/2 teaspoon salt

Servings: persons

crust
olive oil
cooking spray
1/3 cup almond meal
1/4 cup flaxseed meal golden
2 tablespoons olive oil
2 tablespoons milk I used 1% milk
1 teaspoon dried oregano or any other dried herb
1/2 teaspoon salt
1 medium zucchini
1/4 cup orange pepper chopped, or any other bell pepper
3 tablespoons red onion chopped
1/3 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese freshly
3 large eggs whisked
1/4 cup milk
1 teaspoon dried thyme or any other dried herb
1/2 teaspoon salt

1
Preheat oven to 375u00b0F (~190u00b0C). Grease an 8-inch pie dish with olive oil or cooking spray.
2
In a medium-sized bowl, mix all of the ingredients of the crust together until a crumbly dough forms. Pour all of the dough into the pie dish. Spread and flatten the dough on the bottom and up the sides of the pie dish. The dough reached about halfway up the sides of the pie dish for me.
3
Chop off the ends of the zucchini and spiralize it using Blade B. Give the zucchini noodles several chops. This will make it easier to cut and serve the quiche later. Chop the part of the zucchini that did not get spiralized into small pieces. NOTE: If you do not own a spiralizer, simply grate the zucchini or create zucchini ribbons with a vegetable peeler.
4
Mix all the vegetables and cheese, and place them into the pie dish. I made sure that some of the zucchini noodles were on top of the quiche, but that is just for presentation.
5
Mix the whisked eggs, milk, thyme, and salt in a small bowl. Fill the pie dish with this egg mixture.
6
Bake the quiche for 30-40 minutes or until the eggs are cooked through and the quiche is browned and firm to touch.
7
Let the quiche cool for about 10 minutes before serving.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: crust, olive oil, cooking spray, 1/3 cup almond meal, and more.

Yes, Zucchini Quiche & Almond Flax Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Quiche & Almond Flax Crust

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