Crustless Zucchini Bacon Quiche
A deceptively easy and tasty gluten-free crustless zucchini bacon quiche. Perfect for breakfast, brunch, lunch, and even dinner!
Servings: 8
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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 (seenotes)
- ½ medium-sized red bell pepper seeds removed and finely chopped (see notes)
- 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
Veggie tip: To help ensure successful stealth health with any non-veggie eating kids, be sure to chop the onion and red bell pepper into super small pieces. A food processor is great for this. 😉
Nutrition
Calories: 326 kcal (16%) | Carbohydrates: 20.8 g (7%) | Protein: 11 g (22%) | Fat: 22.4 g (34%) | Saturated Fat: 6.6 g (41%) | Polyunsaturated Fat: 3.1 g | Monounsaturated Fat: 10.9 g | Trans Fat: 0.2 g | Cholesterol: 137.6 mg (46%) | Sodium: 283 mg (12%) | Potassium: 374 mg (11%) | Fiber: 1.9 g (8%) | Sugar: 3.5 g (4%) | Vitamin A: 106.1 IU (2%) | Vitamin C: 26.5 mg (32%) | Calcium: 166.6 mg (17%) | Iron: 1 mg (6%)
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or physician for specific health-related questions.
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