The “Crustless Garden Vegetable Quiche (gluten free + dairy free)” from Savory Lotus is a delightful and healthy dish that celebrates the bounty of the garden. This quiche is packed with fresh summer produce like tomatoes, zucchini, spinach, and basil, making it perfect for brunch, lunch, or dinner. It’s designed to be both gluten-free and dairy-free, catering to those with dietary restrictions without compromising on flavor. The absence of a crust not only simplifies the recipe but also makes it a lighter option. Fresh basil adds a lovely aroma and taste, while the combination of juicy tomatoes, nutrient-dense greens, and eggs creates a satisfying and nutritious meal. This quiche is ideal for anyone looking for a budget-friendly, versatile dish that brings humble ingredients together in a beautiful and filling way.
Ingredients:
2 tbsp ghee or avocado oil, divided (use avocado oil for dairy free)
2 small zucchinis, sliced into thin rounds
1/2 small onion, chopped
2 cloves garlic, minced
3 cups baby spinach
1 and 1/4 cup small tomatoes, sliced into thin slices
1 tbsp fresh basil, minced + extra for garnish
8 eggs
1/4 cup dairy free milk
1/2 tsp salt
Fresh ground pepper to taste
Directions:
Preheat the oven to 350°F. Liberally grease a pie dish or quiche pan.
In a large skillet, melt one tablespoon of fat over medium-high heat. Arrange zucchini rounds in a single layer in the bottom of the skillet and cook until starting to brown. Flip zucchini rounds and cook on the other side. Remove from the pan.
Lower heat to medium, add the remaining one tablespoon of fat, and cook onions until translucent and beginning to brown, about 3-4 minutes. Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.
Spread the onion/spinach mixture evenly onto the bottom of the greased quiche pan. Layer cooked zucchini rounds and tomato slices on top, reserving a handful of each for the top. Sprinkle on minced fresh basil.
In a large bowl, whisk together eggs, dairy-free milk, salt, and pepper. Pour the mixture over the top of the vegetables in the quiche pan. Give a little shake to settle. Top with the remaining zucchini rounds and tomato slices.
Bake for 35-40 minutes, until the center is set. Cool slightly before cutting into wedges. Garnish with fresh basil.
Notes:
When cooking the zucchini rounds, use medium-high heat to create a nice browning without overcooking the zucchini. The browning adds a nice flavor and gives a dramatic look.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes
Servings: 6