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Zucchini Quiche & Almond Flax Crust

45 min
6 servings
Health Score: 4/100
1.22 per serving
1 likes
Lunch Main Course Morning Meal Brunch Main Dish Breakfast Dinner

Ingredients

  • 1 tsp dried thyme (dried, or any other herb)
  • 1/4 cup golden flaxseed meal
  • 1/4 cup milk
  • 1/4 cup orange pepper (or any other bell pepper, chopped)
  • 1 tsp oregano (dried, or any other herb)
  • 1/3 cup mozzarella cheese (shredded)
  • 1 zucchini (thin, gently run a vegetable peeler the length of the zucchini to make “ribbons”, small)
  • 1 1/3 cup almond flour
  • 3 eggs
  • 2 tbsp milk (1%, I used milk)
  • 2 tbsp olive oil plus
  • 3 tbsp parmesan cheese (freshly grated)
  • 6 servings crust
  • 3 tbsp onion thinly (red, chopped)
  • 0.12 tsp salt

About

The recipe Zucchini Quiche & Almond Flax Crust could satisfy your Mediterranean craving in about 45 minutes. This main course has 388 calories, 13g of protein, and 30g of fat per serving. This recipe serves 6 and costs $1.22 per serving. This recipe from Foodista has 1 fans. A mixture of oregano, zucchini, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a not so super spoonacular score of 37%. Try Caramelized Onion, Pear & Goat Cheese Pizza with a Gluten Free Almond Flax Crust, Bread Crust Zucchini Quiche, and Quiche Lorraine with Zucchini Crust for similar recipes.

Nutrition (per serving)

389kcal
Calories
20g
Carbohydrates
30g
Fat
5g
Fiber
13g
Protein
2g
Sugar

Instructions

  1. 1

    Preheat oven to 375F (~190C). Grease an 8-inch pie dish with olive oil or cooking spray.In a medium-sized bowl, mix all of the ingredients of the crust together until a crumbly dough forms.

  2. 2

    Pour all of the dough into the pie dish.

  3. 3

    Spread and flatten the dough on the bottom and up the sides of the pie dish. The dough reached about halfway up the sides of the pie dish for me.Chop off the ends of the zucchini and spiralize it using Blade B. Give the zucchini noodles several chops. This will make it easier to cut and serve the quiche later. Chop the part of the zucchini that did not get spiralized into small pieces. NOTE: If you do not own a spiralizer, simply grate the zucchini or create zucchini ribbons with a vegetable peeler.

  4. 4

    Mix all the vegetables and cheese, and place them into the pie dish. I made sure that some of the zucchini noodles were on top of the quiche, but that is just for presentation.

  5. 5

    Mix the whisked eggs, milk, thyme, and salt in a small bowl. Fill the pie dish with this egg mixture.

  6. 6

    Bake the quiche for 30-40 minutes or until the eggs are cooked through and the quiche is browned and firm to touch.

  7. 7

    Let the quiche cool for about 10 minutes before serving.Refrigerate any leftovers in an airtight container.

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Preparation Details

Total Time: 45 minutes

Servings: 6

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: No

Dairy Free: No

Low FODMAP: No

Source: foodista.com

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