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BioHax is moving to The Shire & will continue to sell everything except produce until we relocate
Organic, Crustless, Keto Zucchini Quiche

Organic, Crustless, Keto Zucchini Quiche

Free from sugar, grain and dairy.

Keto, low carb, vegetarian, organic. 


A crustless zucchini quiche is a delicious way to utilise an abundance of left-over zucchinis. This vegetarian quiche is very low carb so it’s also perfect for keto diets. 

At first the thought of using zucchini in a quiche is risky, because it might be watery, but the delicate zucchini flavour blends perfectly with the Mediterranean herbs, vegetables and mellow saltiness from the feta cheese. It really is a winning combination. And ditching the crust is another reason why this means this meal is low carb and sugar free. 


  • Large mixing bowl
  • Several medium-sized bowls
  • Whisk 
  • Large frying pan
  • 9-inch pie or cake tin
  • Parchment/baking paper 


  • 1 tsp certified organic, extra virgin olive oil or butter
  • 1/2 cup certified organic red onion, chopped
  • 2 tsp (1 large clove) certified organic garlic, minced
  • 2/3 to 3/4 cup certified organic, unsweetened almond or coconut milk
  • 4 certified organic eggs
  • 2 tbsp grated organic Parmesan cheese (+ extra for topping)
  • 3 tbsp organic coconut flour, sifted
  • 3 tbsp organic tapioca starch or non-GMO cornstarch
  • 1 tsp organic baking powder
  • 1/4 tsp organic, fine sea salt
  • 1 tsp organic paprika
  • 1 cup certified organic, chopped/sliced zucchini, divided
  • 1/2 to 2/3 cup crumbled feta cheese, divided
  • 1 red, certified organic, capsicum pepper, roasted and diced (fresh and roasted in oven or roasted)
  • Fresh organic basil for garnish.
  • Optional organic black pepper, to season.

    All the above ingredients can be found both online and in our store located at 47 Maroubra Road, Maroubra. 


    • Grease or line a 9-inch pie or cake pan with parchment paper.

    • Coat small skillet with 1 tsp butter or oil. Add onion and garlic to the pan and cook over medium to medium high for 5 minutes (or until fragrant). Set aside.
    • To a large mixing bowl or bowl of stand mixer, add milk, eggs, and Parmesan cheese. Whisk/blend until smooth.
    • In a separate bowl, sift the coconut flour, then add tapioca flour, spices, salt, baking powder. Mix together.
    • Mix the dry ingredients with the blended egg/milk batter. Whisk together until smooth.
    • Layer your onion and garlic at the bottom of the pie pan.
    • Layer 2/3 cup zucchini on top, roasted capsicum slices, and 1/3 cup feta crumbles.
    • Evenly pour the egg/flour mixture into your prepared pie or cake pan. Add remaining zucchini slices and cheese on top (Parmesan and/or feta)
    • Bake at 200 degrees for 35 -45 minutes. Check at 25 minutes for doneness. The edges will be crispy brown and a knife or toothpick inserted into the centre of the quiche will come out clean. Check the middle to make sure it’s no longer soft.
    • When the crustless quiche is finished cooking, remove it from the oven and garnish with fresh basil before serving.