Crustless quiche with zucchini and mushrooms recipe Ana's Bananas Blog

Herby Crustless Quiche with Feta & Zucchini

Whenever you think that you have so many left over veggies in the fridge that you’ll have to throw away something, don’t do it – and make this quiche instead!

This crustless quiche is awesome, healthy, tasty – and gluten, dairy, and guilt free! No matter which veggies you add, the key is to use good organic goat or sheep cheese to let it all come together nicely. Mushrooms help with getting that soft smooth texture. The herbs you choose determine the feeling the quiche will give to those indulging in it: basil and oregano are zesty and refreshing, thyme and sage give a summery Tuscan feeling,  paprika and turmeric give the quiche more of an exotic spin.

This is my recipe – if you’re a newbie you might want to try out this combo first, if you’re a pro then toss in whatever you think fits best!

Serves 2 for dinner (serve with a green salad on the side, for example)
Prep time: 10 minutes. Baking time: 45 minutes.

Zucchini, 1, grated and drained (I take the grated zucchini in my hand and squeeze out the excess water)
Mushrooms of your preference, 100g, finely sliced
Eggs, 6
Flour (use any you have; use quinoa or buckwheat flour for a gluten free), 50g
Organic goat cheese, 100g, coarsely crumbled using your hands (or diced using knife if you don’t want to get your hands dirty)
Thyme, 1tbsp, dried (or fresh if you’ve got it)
Sage, 1tbsp, dried (or fresh if you’ve got it)
Salt and pepper to your liking

1 sheet baking paper

Preheat the oven to 180 degrees Celsius. Put the drained zucchini and the sliced mushrooms in a big bowl. Add the egg and mix well until eggs are scrambled. Then add flour and mix well so the mixture becomes slightly thicker. Next, add the herbs and the goat cheese, and mix until they are spread through the mixture. Place the baking paper into a baking dish and then pour the whole batter into it. If you saved some zucchini and mushroom slices you can now put them on top, to make your quiche look pretty :). Place in the oven and bake for 45 minutes, until it has set and the top is golden brown. Enjoy this quiche with a green salad on the side, or with some raw paprika slices as a wonderful work lunch! You can keep the quiche in the fridge for 3-4 days, meaning you can also make it on a Sunday evening to enjoy as a lunchtime snack for almost a whole week!

Mmm, herby quiche!

Benefits of this meal

Regular quiche has a crust made of butter and flour. Those two ingredients are the most unhealthy about a quiche (due to calories, gluten allergen, hormones from milk, bad fats etc.). Moreover, quiche can be quite fatty if using sour cream in the batter. In this recipe, we don’t use any of those ingredients, nor any of their substitutes, making this an absolutely healthy alternative. The flavors are spectacular. Consuming small quantities of organic goat and sheep cheese is one of the daily habits of centerians, as is consuming many herbs. Eggs are a good source of selenium, a mineral known to be an important antioxidant, important for skin health (btw, another good source of selenium are Brazil nuts (in Dutch: “paranoten”)). Zucchini and mushrooms (or any other vegetables you choose to use) provide your body with the needed fibre, and it is important to get a good dose of fibre (200g veggies) every day!

In conclusion, this is a very indulging healthy alternative to regular fatty quiche, so enjoy it with the love it deserves ;).