Zucchini Quiche

Enjoy a flavorful and low-carb Zucchini Quiche with a light crust and creamy filling, perfect for a delicious and guilt-free keto meal.

📝 Ingredients

• 7 ounces almond flour
• 1.7 ounces of coconut flour
• 2 small eggs or 1 large egg (whisked)
• 4 ounces melted butter
• 1/4 teaspoon sea salt
• 2 1/2 zucchini (grated and drained)
• 1/2 zucchini (thinly sliced)
• 4 cherry tomatoes (sliced)
• 2 tablespoon olive oil
• 1 cup cheddar or gouda cheese (shredded)
• 1/2 cup heavy cream
• 4 large eggs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

👨‍🍳 Instructions

1. 1Mix almond flour, coconut flour, eggs, melted butter, and salt for the crust in a blender. Blend it until everything is smooth.
2. 2Pour the crust mixture into a 9-inch pie dish.
3. 3Press it onto the bottom and sides to make a crust layer. Use a fork to poke some holes in it. Then, let it chill in the refrigerator for about 30 minutes.
4. 4Line the crust with parchment paper and put some dry beans on it to weigh it down.
5. 5Bake it in an oven preheated to 355°F (180°C) for 15 minutes or until golden brown. Then take it out and put it aside.
6. 6Mix eggs, heavy cream, garlic powder, dried rosemary, olive oil, salt, and pepper in a bowl.
7. 7Put the grated zucchini into a clean kitchen towel and squeeze out all the water.
8. 8Add the drained zucchini, shredded cheese (like cheddar or gouda), and chopped green onions to the egg mixture.
9. 9Pour the zucchini mixture over the crust, and arrange the cherry tomato and zucchini slices on top.
10. 10Put the quiche back in the oven and bake it for 25-30 minutes. You'll know it's done when the filling is firm, and the top is golden.
11. 11Take the quiche out of the oven and let it cool for a few minutes. Cut it into slices, serve it warm, and enjoy!