Comments on: Crustless Zucchini Quiche Pie Recipe

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 14 Aug 2021 12:48:36 +0000

In reply to Rebecca. I would cut back on the almond and coconut flour if reducing the oil/butter to half. But since there's a lot of egg, you shouldn't need to reduce by much.

By: Rebecca

Rebecca — Fri, 13 Aug 2021 16:44:26 +0000

This looks great and I’d love to try it with some of my summer squash however, I’m wondering if I could decrease the oil a bit. I’m type 1 and eat very low carb but not truly keto so I try to keep my fat content a little lower than your average keto dieter. I definitely don’t want to cut out the cheese because come on. If I cut down to 1/4 oil (probably avocado or butter to avoid the coconut flavor issue noted above) would you recommend decreasing the almond and/or coconut flour? I know coconut flour can suck up quite a bit of moisture but there are so many eggs in this it may be fine. Ideas? Thank you!

By: Pam

Pam — Thu, 23 Jul 2020 17:24:32 +0000

I just popped this into the oven. looking forward to eating it. I had a 9 " glass pie pan and extra filling. so I put extra into the muffin cups. also the zucchini shrank down to about 1/2 of the fresh grated amount, and I let it sit about an hour so lots of water came out. I used 5 med size zucchini. I used 1 1/2 c jack and gouda cheese since it was what I had. It looked dry, so I added a 1 Tbs cream and another egg. so it spread in the pan better. and I also added the last of the asparagus from the garden and I added pepper. I used parchment paper in the bottoms of the muffin tins and pie pan. The muffins only took about 20 min to bake, Oh they just came out and they are great maybe a little juicy because the last zucchini didn't drain as long.

By: Laura

Laura — Wed, 22 Jul 2020 19:42:25 +0000

I could eat these everyday...????
Today I made them in my silicone cupcake pan. Sprayed pan with cooking spray and baked for 30 minutes. Recipe made 12. I thought this would make freezing more convenient.

By: Cissy

Cissy — Thu, 16 Jul 2020 17:49:44 +0000

This is soooo good. I am not following Keto. I have food sensitivies and am in the process of trying to figure them all out. This recipe is a keeper..

By: Kathy

Kathy — Thu, 16 Jul 2020 12:41:44 +0000

This recipe is easy and delicious. I’ve got a ton of zucchini and this is a great use of it. I’ve made it twice in a week. It reheats very well. I grated the zucchini on the larger grate and the only change I made was dry parsley.

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 13 Jul 2020 17:16:05 +0000

In reply to Morgan Gibson. You should be able to sub it out with almond flour in this recipe.

By: Morgan Gibson

Morgan Gibson — Mon, 13 Jul 2020 16:20:32 +0000

Have issues with coconut what could I use instead of coconut flour?

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 27 May 2020 12:48:29 +0000

In reply to Karen Edwards. Leftovers can be frozen for later and reheated. I like to freeze in slices so I can just grab a slice at a time.

By: Karen Edwards

Karen Edwards — Wed, 27 May 2020 12:21:12 +0000

I looked, but I didn't find anyone asking if the leftovers can be frozen or not. It is just me so I like to be able to freeze some for future breakfasts. I am also going to add some turkey breakfast sausage to the mix.

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 03 Apr 2020 09:56:31 +0000

In reply to Colin Jeffery. That is how it's calculated. It's a keto meal recipe which should be high fat.

By: Colin Jeffery

Colin Jeffery — Fri, 03 Apr 2020 06:19:10 +0000

Has this really got 76% fat....?