If your mom is gluten free then this is the perfect quiche for her on Mother’s Day. Shredded zucchini acts as the crust in this recipe for healthier, low-carb quiche with mozzarella cheese, bacon and scallions–a brunch classic.

Prep Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 mins
Servings: 6

Ingredients

Crust

  • 3 ½ cups shredded zucchini (about 2 large), squeezed and drained
  • 1 large egg, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
    Quiche with Zucchini Crust

Filling

  • 5 slices bacon, cooked and chopped
  • ¾ cup shredded mozzarella  cheese
  • 2 scallions, chopped
  • 5 large eggs
  • 1 tablespoon sour cream
  • 1 cup milk
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • ⅛ teaspoon ground nutmeg

Instructions

  1. To prepare crust: Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir together zucchini, 1 egg, Parmesan, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.

  2. To prepare filling and bake quiche: Evenly scatter bacon, mozzarella and scallions over the crust. Whisk together eggs and sour cream until smooth. Whisk in milk, salt, pepper and nutmeg. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.