Crust-less Zucchini Quiche

A simple savory pie, easily customizable to your specific macros. The zucchini base keeps this dish moist and filling – a perfect addition to any potluck, brunch or everyday meal! Makes 8 servings. Notes: Customize/add/remove ingredients to work for your own macros Serving sizes (pie slice size) can be adjusted based on your own macro needs


  • 285g Grated Zucchini
  • 95g Red Onion (Finely Chopped)
  • 60g Light Shredded Double Cheddar Cheese
  • 2 tbsp. Dried Basil
  • 60g Whole Wheat Flour
  • 1tsp (4g) Baking Powder
  • 1 Egg (Beaten)
  • 63g Egg Whites
  • 140 ml Almond Milk
  • Salt and Pepper to taste


  1. Preheat the oven to 400F and spray a pie dish with cooking spray of choice
  2. Once the zucchini has been weighed, squeeze out as much water as possible
  3. Combine zucchini, onion, basil and cheese in a bowl
  4. In a separate bowl, combine flour and baking powder
  5. Add beaten egg, egg whites, almond milk and salt and pepper (or additional spices) to the flour mixture and mix well
  6. Combine flour mixture and zucchini mixture well and pour into prepared pie dish
  7. Bake for 30-35 minutes, ensuring a knife comes out clean
  8. Cool for 5 minutes before slicing
  9. Enjoy!
  • teamwag
  • recipes
  • 20 days of zucchini
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