Grain Free Vegetable Quiche

I love the simplicity of this healthy grain free vegetable quiche. It is packed with sneaky “hidden” vegetables, including zucchini, leeks & spinach and can literally be served anytime of the day whether it be breakfast, lunch or dinner. I call it a quiche but as you look through the ingredients you’ll notice the lack of puff pastry – a typical quiche ingredient that is not helping anyone get healthier or slimmer. Instead you’ll have a healthy low calorie quiche full of satisfying protein and nutrients, such as B vitamins, selenium, vitamin C & choline, to mention just a few. I promise you won’t even miss that crust.

grain free vegetable quiche

The recipe that inspired me to make this was this Bacon & Gruyere Egg Casserole I came across a few days ago while looking through some recipes on Pinterest. I loved the idea of a crust free quiche and it looked so good I had to give it a try… (on side note, Megan’s blog here is full of amazing, healthy recipes).
Naturally, I added a bunch of vegetables, left out the bacon (you could easily add some) and went for goat’s feta as I love the taste and find it a lot easier on my digestive system. For a paleo friendly twist, omit the goats cheese and sprinkle a few pumpkin on top instead. I have also tried adding cooked quinoa, which works really well and gives it a bit more substance.

My three favorite serving suggestions…

  • It makes a great addition for a breakfast/brunch served with hot crusty bread & butter.
  • Serve it cold for lunch with a side of mixed leaves salad with a home made balsamic vinaigrette or on top of a piece of my healthy nut & seed bread.
  • Add 1/2-1 cup of cooked quinoa and some lean organic bacon to the mixture and serve it warm for dinner with a side of steamed green beans.

grain free vegetable quiche

(Inspired by this recipe)

5.0 from 1 reviews
Grain Free Vegetable Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 250 gm crimini mushrooms, sliced
  • ½ cup leeks, chopped
  • 1 onion, finely chopped
  • 1-2 tsp extra virgin coconut oil or organic grass fed butter
  • 1-2 garlic clove(s), crushed
  • 1 medium zucchini, shredded
  • 5 organic pasture raised eggs
  • ½ cup fresh baby spinach
  • ½ tsp dried thyme
  • sea salt & pepper (to taste)
  • 1-2 oz goats feta cheese, crumbled
  1. Preheat oven to 175c/350F and grease pie dish with 1 tsp coconut oil or butter.
  2. Melt 1 tsp of butter in a skillet and saute chopped onion, garlic & leeks until golden brown. Set aside.
  3. In the same skillet, saute the sliced mushrooms with a little added sea salt for approximately 3 minutes until tender. Set aside.
  4. Transfer onion and leek mixture & mushrooms to a large bowl and add shredded zucchini, spinach, thyme, salt & pepper.
  5. Whisk eggs together and pour over the vegetable mixture. Combine with a spoon and pour into the greased 9" overproof pie dish.
  6. Sprinkle goats cheese and pepper on top and bake in a preheated oven set to 175C/350F for 30-35 minutes. Leave to cool for 5-10 minutes before serving.


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