Zucchini Quiche

Ingredients

• 198 galmond flour
• 48 gcoconut flour
• 2 small eggs or 1 large egg, whiskedeggs
• 113 g, meltedbutter
• 1.25 ml (¼ teaspoon)sea salt
• 2½courgettes, grated and drained
• ½courgette, thinly sliced
• 4cherry tomatoes, sliced
• 30 ml (2 tablespoons)olive oil
• about 113 g (1 cup)cheddar or Gouda, grated
• 120 ml (½ cup)double cream
• 4 largeeggs
• 1.25 ml (¼ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)dried rosemary
• to tastesea salt
• to tastefreshly cracked black pepper

Instructions

1. 1

   Blend the crust

   Blend the almond flour, coconut flour, whisked egg, melted butter and measured salt until smooth.

2. 2

   Fill the dish

   Transfer the crust mixture to a 23 cm (9-inch) pie dish.

3. 3

   Shape and chill

   Press the mixture over the base and up the sides to form an even crust. Prick it with a fork, then chill it in the refrigerator for about 30 minutes.

4. 4

   Add baking weights

   Cover the crust with baking parchment and place dry beans on top to weigh it down.

5. 5

   Bake the crust

   Bake in an oven preheated to 180°C (355°F) for 15 minutes, or until golden. Remove it from the oven and set it aside.

6. 6

   Mix the filling

   In a bowl, whisk the 4 eggs with the double cream, garlic powder, dried rosemary, olive oil, salt and pepper.

7. 7

   Drain the courgette

   Wrap the grated courgette in a clean kitchen towel and squeeze out as much water as possible.

8. 8

   Combine the filling

   Stir the drained courgette and grated cheese into the egg mixture. The method also calls for chopped spring onions, but none are listed among the ingredients.

9. 9

   Fill and decorate

   Pour the courgette mixture into the crust, then arrange the sliced cherry tomatoes and courgette over the top.

10. 10

    Bake the quiche

    Return the dish to the oven for 25–30 minutes, until the filling is firm and the top is golden.

11. 11

    Cool and serve

    Take the quiche out of the oven and leave it to cool for a few minutes. Slice and serve warm.

What is zucchini quiche?

Quiche is a savoury French tart, usually made with an egg-and-cream custard baked in pastry. This version keeps the familiar creamy filling but uses an almond and coconut flour crust instead of conventional pastry.

Courgette, cheese and herbs give the filling its savoury character, while tomato and courgette slices make a colourful topping. The contrast between the tender filling and the sturdier nut-flour crust is what makes this version work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 468 calories, 15g protein, 12g carbs, 42g fat.

The almond flour, butter, cheese and cream supply much of the fat, while the eggs and cheese contribute protein. The courgette and small amount of flour contribute most of the carbohydrate; pair a slice with salad or extra green vegetables for a more balanced plate.

The nut-flour crust

Flour balance: almond flour brings richness, while coconut flour absorbs moisture and helps the crust hold together. Blend the crust ingredients until evenly combined before pressing the mixture into the dish.

Chilling: give the shaped crust its full 30 minutes in the refrigerator. This helps it firm up before baking and makes it easier to handle.

Getting the courgette ready

Grated courgette: squeezing it thoroughly in a clean towel is important because excess water can loosen the custard and soften the crust. Take care when squeezing, as the courgette releases more liquid than it may first appear to hold.

Topping slices: cut the half courgette into thin, even slices so they sit neatly on the quiche and cook through in the final bake.

Blind-baking the crust

Baking weights: parchment and dry beans help stop the base from puffing up while it bakes. Spread the weights across the crust rather than piling them in one spot.

Colour cue: bake the crust for 15 minutes, checking for a lightly golden surface. It will bake again once filled, so it does not need to be deeply browned at this stage.

Checking when it is done

Filling: bake for 25–30 minutes, looking for a firm centre and a golden top. If the centre still looks loose, give it a little more time and check again.

Resting: let the quiche cool for a few minutes before cutting. This brief pause helps the slices hold their shape.

Serving ideas

Fresh side: serve a warm slice with a crisp green salad or simply dressed leaves to complement the rich filling.

For a fuller meal: add steamed green vegetables or a bowl of soup. The quiche can also be served at room temperature for a picnic-style lunch.

Recipe notes & tips

• Use a 23 cm pie dish so the crust and filling sit at the intended depth.
• Squeeze the grated courgette over the sink or a bowl to catch the released liquid.
• Keep the crust pressed to an even thickness across the base and sides.
• Let the crust cool briefly while you prepare the filling.
• Use a sharp knife to cut clean slices after the quiche has rested.

Variations

• Cheese swap: use either cheddar or Gouda as listed for a slightly different savoury flavour.
• Herb change: replace the dried rosemary with dried thyme for a different herbal note.
• Extra vegetables: add a small amount of finely chopped spring onion, as mentioned in the method, if you have it.
• Tomato topping: arrange the sliced cherry tomatoes evenly for a bright finish.
• Peppery finish: add a little more freshly cracked black pepper to the filling before baking.

Common mistakes to avoid

• Wet courgette: squeeze the grated courgette well so its liquid does not thin the filling.
• Skipping the chill: refrigerate the shaped crust for about 30 minutes so it firms before baking.
• Unweighted crust: use parchment and dry beans to help keep the crust base flat.
• Uneven crust: press the mixture to a similar thickness across the base and sides for more even baking.
• Cutting too soon: allow a few minutes of cooling so the filling has a chance to settle.

How to store

Refrigerate leftover quiche in a covered container for up to 3 days. Reheat slices in the oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions