Mediterranean Keto Quiche (Crustless Zucchini Pie)
Ingredients
-
1
teaspoon
olive oil or butter
-
½
cup
red onion, chopped
-
2
teaspoons
garlic, minced
-
⅔ to ¾
cup
unsweetened almond or coconut milk
-
4
eggs
-
2
Tablespoons
grated Parmesan cheese
-
3
Tablespoons
coconut flour, sifted
-
3
Tablespoons
tapioca starch or non-GMO cornstarch
-
1
teaspoon
baking powder
-
¼
teaspoon
kosher salt or fine sea salt
-
1
teaspoon
smoked paprika
-
1
cup
chopped/sliced zucchini, divided
-
½ to ⅔
cup
crumbled feta cheese, divided
-
1
red bell pepper, roasted and diced
-
Fresh basil
for garnish
-
Optional black pepper, for seasoning
Instructions
- Preheat the oven and grease or line a 9-inch pie or cake pan.
- In a skillet, cook the onion and garlic in oil or butter until fragrant.
- In a mixing bowl, whisk together the milk, eggs, and Parmesan cheese until smooth.
- In a separate bowl, sift the coconut flour and mix with tapioca starch, spices, salt, and baking powder.
- Combine the dry ingredients with the egg mixture and whisk until smooth.
- Layer the cooked onion and garlic in the pie pan, followed by zucchini, roasted peppers, and feta.
- Pour the egg mixture over the layers and top with remaining zucchini and cheese.
- Bake at 400°F for 35-45 minutes, checking for doneness.
- Garnish with fresh basil before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
120
Total fat
6.8g
Total carbohydrates
8.3g
Total protein
6.7g
Sodium
275.1mg
Cholesterol
117.3mg
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