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.