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.
You may want to check out the Paleo Vegetable Quiche instead. It doesn’t use any crust and is chock full of veggies.
Easy Zucchini Quiche with No Fuss Carbquik Pie Crust
Easy Zucchini Quiche with Carbquik Pie Crust
Ingredients
- 3 cups zucchini diced
- 1 green pepper
- 1 red pepper
- 1 cup cherry tomatoes quartered
- 1 small eggplant
- 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
Instructions
- 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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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Amanda says
Ok so you’re not making a crust first? The instructions just say to mix all ingredients together? I’m confused.
Lisa says
That’s correct. It’s supposed to make it’s own crust as you bake.
Carol says
I DO NOT RECOMMEND REPLACING CARBQUICK OR BISQUICK WITH ALMOND OR COCNUT FLOUR-I tried it and it’s disgusting and dried it out to the point that I threw the whole thing out!! What a waste of veggies and time !!
Lisa says
What is the ratio you used? I have good luck using 3-4 parts almond to 1 part coconut along with adding in some baking powder.
Lisa says
It’s best to add in a little baking powder as well. I’ll add that to the notes.
Another Lisa says
How many cups, total, of mixed vegetables do you think the recipe calls for? That way it doesn’t matter what we’re adding, we just fill with whatever we have, to the limit. Thanks, looking forward to making this!
Lisa says
I’d say around 5-6 cups.
Donna Ketchersid says
I am allergic to wheat. Can I use almond flour?
Lisa says
You can use all almond flour or a blend of almond flour and coconut flour in place of the Carbquik.
Anat says
Hi there I’m from South Africa and I don’t know that product CARBQUICK and I’ve seen that your comment was mixture of Almond flour and Coconut flour what is the ratio? Hoe much almond flour & how much Coconut flour?
Many thanks
Anat
Lisa says
Carbquik is a low carb baking mix. To make your own, I’d use about 3 parts almond flour with 1 part coconut flour. You may also need to add some baking powder (or baking soda with vinegar) as a leavener.
Dee says
I made this last week and it was really yummy! Because I am gluten intolerant I substituted a cup of gluten free baking mix and it turned out great!