Crustless Zucchini Bacon Quiche

  • Author: Pass Me Some Tasty
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: French


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


  • 1 cup Pamela’s gf pancake & baking mix (or regular all-purpose flour)
  • 1 tsp baking powder
  • 34 zucchinis grated (about 4 cups), I used 2 green zucchini and 1 yellow zucchini
  • 4 slices of bacon, cooked and coarsely chopped
  • 1 large onion, finely chopped*
  • 1/2 red bell pepper, seeds removed and finely chopped*
  • 1 1/3 cup Manchego cheese, grated, (you can really use any cheese that you enjoy!)
  • 1/2 cup sharp cheddar cheese (again you can use any cheese that you like)
  • 5 eggs, beaten
  • 1/3 cup olive oil or avocado oil
  • 2 tbsp sunflower seeds
  • 1 tomato, sliced into thin wedges (optional)


  1. Preheat oven to 375 degrees.
  2. Combine gf 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 add to large bowl with the ingredients from step 2 and combine.
  4. Pour mixture into a large pie pan.
  5. Sprinkle cheddar cheese, 1/3 cup remaining Manchego cheese and sunflower seeds over the top.
  6. Bake for 35 minutes or until set.
  7. Let stand 5 minutes.
  8. Place tomato wedges around top of quiche (optional).
  9. Cut into wedges and serve.


*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 ; )