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

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

Description

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


Scale

Ingredients

  • 1 cup Pamela’s Baking and Pancake Mix (or regular all-purpose flour)
  • 1 teaspoon baking powder
  • 34 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 tablespoonsunflower seeds
  • 1 tomato, sliced into thin wedges (optional)
  • Italian parsley, finely chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  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 here.
  5. Sprinkle cheddar cheese, 1/3 cup remaining Manchego cheese and sunflower seeds over top of 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 top of quiche (optional).
  9. 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
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