Name: Crustless Zucchini Bacon Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 1 cup Pamela's Gluten-Free Baking and Pancake Mix; 1 teaspoon baking powder; 3-4 zucchini 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 raw, unshelled sunflower seeds; 1 tomato, sliced into thin wedges (optional); Italian parsley, finely chopped (optional)

Zucchini, onion, red bell pepper, and bacon are used to make this gloriously easy no-fuss gluten-free crustless zucchini bacon quiche. Try this tasty and deceptively easy recipe idea for breakfast, brunch, lunch, or even dinner!

A beautiful gluten free crustless zucchini bacon quiche topped with sliced tomatoes and melted cheese.

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.

Green and yellow zucchini squash on a white countertop.

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'!

How to make this simple quiche

Green and yellow zucchini grated effortlessly in a food processor.

Step 1: Prep your ingredients using a food processor

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.

Ingredients for the crustless zucchini bacon quiche are combine in a bowl.

Step 2: Put everything into a large bowl and mix

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.

Step 3: Pour into a pie dish and bake!

Pour the quiche mixture it into a large deep-dish pie pan. Sprinkle a little more cheese on top along with some shelled sunflower seeds (don't skip the sunflower seeds even if you think it sounds a little weird) and pop it the oven. Easy peasy.

Cracked eggs in a white bowl. Eggs shells lay on the counter nearby.

Just before placing in the oven the quiche is topped with grated cheddar and Manchego cheeses and sprinkled with sunflower seeds.

Step 4: Enjoy your morning with a tasty quiche

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

A beautiful gluten free crustless zucchini bacon quiche topped with sliced tomatoes.

Two slices of crustless zucchini bacon quiche are served on white plates with gold forks.

Here's to the weekend fellow brunchers! Saturday is looking pretty good don't you think?

More tasty breakfast recipes!

Baked Frittata with sausage, kale, and sun-dried tomato pesto...yum!
Coconut Chia Parfaits with Fresh Berries a quick & easy superfood breakfast or snack
Gluten-Free Blackberry Scones with maple vanilla glaze
Berry Overnight Oats prep the night before for a simple morning breakfast
Creamy Vegan Spiced Steamer starting your morning off with this cozy beverage

Did You Make This Recipe?!

If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

Crustless Zucchini Bacon Quiche

5 from 3 reviews

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

Print Recipe

Description

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

Ingredients

Scale

1 cup Pamela's Gluten-Free Baking and Pancake Mix
1 teaspoon baking powder
3-4 zucchini 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*
½ medium-sized red bell pepper, seeds removed and finely chopped*
1 ⅓ cup Manchego cheese, grated
½ cup sharp cheddar cheese, grated
5 eggs, beaten
⅓ cup olive oil or avocado oil
2 tablespoons raw, unshelled sunflower seeds
1 tomato, sliced into thin wedges (optional)
Italian parsley, finely chopped (optional)

Instructions

Preheat oven to 375°F (190°C).
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.
In a separate bowl, whisk together the eggs and oil. Then combine with the ingredients from step 2.
Pour mixture into a large deep-dish pie pan.
Sprinkle cheddar cheese, ⅓ cup remaining Manchego cheese, and sunflower seeds over the top of the quiche.
Bake for 35 minutes or until set.
Remove from oven and allow to rest for 5 minutes.
Sprinkle with Italian parsley and place tomato wedges around the top of quiche (optional).
Cut into wedges and serve.

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
Diet: Gluten Free

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

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