An easy low carb zucchini quiche recipe made with a no fuss Carbquik pie crust. This flexible dish is a great way to use up fresh garden vegetables.
I needed a simple recipe to use up some of the vegetables in our garden. I had a fairly large zucchini that had been sitting on the counter for a few days along with a bowl full of cherry tomatoes, some peppers and a small eggplant.
Although I love the fresh summer garden vegetables, I don’t always have time to cook them. I do freeze a lot and just started canning this year.
If you are a regular on this blog, you know that I am big on easy recipes where ingredients are mixed together quickly. This zucchini quiche is one of those recipes that uses only one bowl for the ingredients.
To make this quiche even easier, it uses a no fuss Carbquik pie crust. You simply mix everything in a bowl then transfer to a baking dish and cook in the oven.
I suppose you could mix all the ingredients for the zucchini quiche right in the baking dish. That way, you wouldn’t have to dirty a bowl.
It does takes a little time to chop the vegetables. But, it isn’t too much work. I used about six cups of vegetables all together of things I had on hand.
This is a flexible recipe that can use up fresh produce that has been sitting around in the kitchen and needs to be used up. And, it’s a wonderful dump and bake recipe that whips up in no time.
If you prefer a gluten free quiche, simply omit the Carbquik pie crust or use a gluten free baking mix instead. You can even use all almond flour or a mix of almond and coconut flour.
Easy Zucchini Quiche with No Fuss Carbquik Pie Crust
Easy Zucchini Quiche with Carbquik Pie Crust
- 3 cups zucchini diced
- 1 green pepper
- 1 red pepper
- 1 cup cherry tomatoes quartered
- 1 small eggplant diced
- 1 tablespoon dried minced onion chopped
- 4 eggs beaten
- 1 cup Carbquik or other low carb bake mix
- ½ teaspoon basil
- ½ cup vegetable oil
- ½ cup grated Parmesan cheese
- 1 teaspoon parsley
- dash ground black pepper to taste
- Combine all ingredients in large bowl.
- Spread into a greased 12 inch pie pan.
- Bake at 350F for 40-50 minutes or until lightly brown.
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Note on Nutritional Information
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