Crustless Zucchini Bacon Quiche

Calling all brunchers!

The weekend is approaching!

Yes, I know it’s a couple of days away BUT the week is more than half-way done and that means we are more than half-way to a more relaxed morning where we’re not chowing down a quick bowl of cereal and rushing out the door to get grown-ups to work on time and kiddos to school before the bell rings.

The weekend allows for a more thoughtful and intentional breakfast. And maybe if the kids sleep in just a little we can even call it brunch.

Enter the crustless zucchini bacon quiche.

While brunch sounds like it should be something kinda fancy and involved, this quiche is ‘easy’ masquerading as ‘fancy.’ And better yet, it’s stealth health at it’s finest. You tricky quiche you.

This tasty quiche recipe was passed on to me last summer by a friend when I had an abundance of zucchini growing in my garden and a plethora of parenting woes over how to get my oldest child to eat something from the vegetable food group. Yes, it’s come to stealth health parenting. Don’t judge.

It’s gluten-free stealth health in the tastiest quichie-ness sort of way. And while I’m pretty confident your non-vegetable eating kiddo will surprise your socks off when they ask for a second serving (true story), if by some chance they don’t, I’m pretty sure there is a mother in your life who will love this quiche for Mother’s Day. You’re welcome.

Let’s get cookin’!

Say hello to my food processor (again). Have I mentioned how ridiculously awesome and revolutionizing this kitchen appliance is?! Yup. (See here, here, and here.) I can’t live without a food processor. You shouldn’t either.

The food processor is what makes this quiche come together so quickly. Need to grate some zucchini? Put it through the food processor with the awesome grating attachment and with the wave of a magic wand (or the on button) it’s done. Need to chop up some onion and bell pepper into stealth health size? Insert the chopping blade and done! Need to grate a bunch of cheese? Absolutely! Put the grating attachment back on, and you’ve got grated cheese almost instantaneously. And as an added bonus, the on/off button provides entertainment for the kiddos. Adult supervised of course.

Throw all of those magically food processed ingredients in a bowl with some baking powder, this gf pancake/baking mix (or regular all-purpose flour), and chopped bacon. Mix it up. Add in the whisked eggs and oil. Then pour it into a large deep-dish pie pan. Sprinkle a little more cheese on top along with some sunflower seeds (don’t skip the sunflower seeds even if you think it sounds weird) and pop it the oven. Easy peasy.

Then sit back, kick your feet up, and enjoy a morning cuppa something tasty. 35 minutes later this beautiful quiche will welcome you to the weekend. Now how’s that for Saturday morning brunch goals? #fistbump

Here’s to the weekend fellow brunchers!

Crustless Zucchini Bacon Quiche

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★★★★★

5 from 3 reviews

• Author: Shannon Emery
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

A deceptively easy and tasty gluten-free crustless zucchini bacon quiche. Perfect for breakfast, brunch, lunch, and even dinner!

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Scale 1x2x3x

Ingredients

• 1 cup Pamela’s Baking and Pancake Mix (or regular all-purpose flour)
• 1 teaspoon baking powder
• 3–4 zucchinis grated (about 4 cups), I used 2 green zucchini and 1 yellow zucchini
• 4 slices bacon, cooked and coarsely chopped
• 1 large yellow onion, finely chopped*
• 1/2 medium sized red bell pepper, seeds removed and finely chopped*
• 1 1/3 cup Manchego cheese, grated
• 1/2 cup sharp cheddar cheese, grated
• 5 eggs, beaten
• 1/3 cup olive oil or avocado oil
• 2 tablespoons sunflower seeds
• 1 tomato, sliced into thin wedges (optional)
• Italian parsley, finely chopped (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Combine gluten-free pancake & baking mix, baking powder, zucchini, bacon, onion, red bell pepper and 1 cup of the Manchego cheese together in a large bowl.
3. In a separate bowl, whisk together the eggs and oil. Then combine with the ingredients from step 2.
4. Pour mixture into a large deep-dish pie pan.
5. Sprinkle cheddar cheese, 1/3 cup remaining Manchego cheese, and sunflower seeds over the top of the quiche.
6. Bake for 35 minutes or until set.
7. Remove from oven and allow to rest for 5 minutes.
8. Sprinkle with Italian parsley and place tomato wedges around the top of quiche (optional).
9. Cut into wedges and serve.

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Notes

• To help ensure successful stealth health with your non-veggie eating kiddo be sure to chop the onion and red bell pepper into super small pieces. The food processor is great for this. ; )

• Category: Breakfast
• Method: Oven
• Cuisine: French

Keywords: quiche, breakfast, brunch, eggs, gluten-free quiche, gluten-free breakfast, gluten-free brunch, crustless quiche

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Saturday is looking pretty good don’t you think?

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