This delicious vegetarian zucchini pie is made with fresh, simple ingredients that you probably have in your fridge. It’s very similar to a quiche but made without any sort of crust, meaning it’s light, gluten free, packed with protein and ALL the veggies your heart can dream of. Perfect for breakfast or brunch!

IngredientsCrustless Zucchini Pie

  • Cooking spray
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced (reserve some for topping)
  • 1 cup sliced mushrooms
  • 3/4 cup  cherry tomatoes, halved
  • 1/2 small red bell pepper, diced
  • 1 medium zucchini, sliced into ¼ inch rounds
  • Freshly ground salt and black pepper
  • 6 large eggs
  • ¼ cup unsweetened almond milk (or any milk)
  • 1/4 cup gluten free flour)
  • 3-5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375 F. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan with nonstick cooking spray).
  2. Cook all those veggies except for the zucchini. Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes and red bell pepper; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We’re not cooking the zucchini!) Remove veggies from heat and set aside.
  3. In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
  4. Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.
  5. Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.