vegetarian quiche in a golden zucchini carrot crust

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Looking for a quiche that’s healthy and delicious? I make quiches several different ways, but none of them are as healthy as this one. It seems like most quiches either have a fatty, pastry crust or a filling that includes too many carbs (my crustless quiche is yummy, but it calls for 3/4 cup of Bisquick…not exactly a carb-conscious choice.)

I thought it would be fun to make a crust out of veggies instead of pastry, and do a traditional custard filling. It turned out so flavorful. You won’t miss the pie crust one bit!

for the crust:

2 packed cups grated zucchini

1 teaspoon onion salt

1 cup grated carrot

2 Tablespoons olive oil

1/3 cup unbleached flour

Preheat oven to 375 degrees F. Lightly oil a 10 inch, deep-dish, glass pie plate. Place the grated zucchini in a colander over a big bowl. Sprinkle with a little salt. Allow to sit for 10 minutes. Squeeze out as much excess moisture as you can. Place in a large mixing bowl. Add remaining crust ingredients. Mix well. Transfer to the pie plate. Using your fingers, form into a crust that evenly covers the bottom and sides of the oiled pie plate. Bake for 20 minutes. Remove from oven. Brush with a little more olive oil. Return the crust to the oven to bake an additional 15-20 minutes, or until lightly golden and fragrant. Remove from oven and fill.


2 cups grated extra sharp cheddar cheese

2 cups sauteed veggies…such as: onion, bell pepper, mushrooms, celery, tomato, peas, carrots, zucchini, asparagus, broccoli, artichoke hearts, fresh herbs and garlic (use whatever you have on hand)

Sprinkle the cheese over the crust first, and then sprinkle the veggie filling evenly over the cheese.


7 large eggs

3/4 cup lowfat milk or buttermilk

2 Tablespoons dry Italian seasoning

salt and pepper

Beat the eggs and milk together until frothy. Add the Italian seasoning, salt and pepper. Beat a little more to evenly incorporate the seasonings in the custard mixture. Pour over the veggie filling. Sprinkle with a little paprika and nutmeg. Top with thin slices of zucchini and tomato if you wish. Bake at 375 degrees F for 35 to 40 minutes, or until firm.

Cool for 10 minutes before slicing. Wonderful at any temperature.



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  20 comments for “vegetarian quiche in a golden zucchini carrot crust

  1. October 16, 2012 at 11:34 am

    Pinning and sharing. Looks divine!

    • Melissa
      October 16, 2012 at 11:35 am

      Thanks so much Jenni! Enjoy 🙂

  2. October 16, 2012 at 11:55 am

    This looks awesome! I’m curious, do you have any dairy free quiche recipes? I know, I know, it’s blasphemy even asking… but I adore quiche and I have recently come to terms with the fact that my body doesn’t like dairy as much as I do! Do you have any ideas for what I could substitute that would still make a yummy quiche?
    Love ya!

    • Melissa
      October 16, 2012 at 12:32 pm

      Hi Kristina! 🙂 Well, I don’t have a dairy-free quiche recipe, but… are you having problems will all dairy? can you eat yogurt? I ask because I know a few people who are mildly lactose intolerant that can still eat yogurt. I think it would be a good substitute…or, soy milk and/or soy cheese! xoxo

      • October 16, 2012 at 12:42 pm

        So far it seems I am having trouble with all dairy… yogurt, cottage cheese, all my favorite cheeses, and oddly enough even some soy stuff. This isn’t an official diagnosis so much as me taking things out and seeing how I feel… I can drink almond and coconut milk just fine… I’ve seen almond cheese, maybe I could try that…
        The whole thing makes me very sad to be totally honest!

        • Melissa
          October 16, 2012 at 1:05 pm

          darn. that’s a bummer. well, maybe try almond milk and almond cheese as a substitute and see how that works. xoxoxo!

        • November 19, 2012 at 3:15 pm

          Oh, Kristina! I feel your pain, as I’ve just been diagnosed with both a Dairy and Wheat Gluten “sensitivity”. Giving up yogurt is hard, but giving up the cheese especially has been close to impossible! Still have my eggs, so I plan to try this recipe with GF All-purpose Flour and Coconut Milk, definitely. I haven’t decided upon the cheese yet, as I so love Swiss. I have the daiya, Dairy, Gluten and Soy free alternatives for Cheddar and Mozzarella in my fridge now, but… it’s just not Swiss! :/ I’m also told to stay away from Soy, as it affects our hormonal levels and is a GMO, so you are being wise to do so as well. It is good to be aware. Be well! <3

          • Melissa
            November 19, 2012 at 3:40 pm

            I hope you enjoy the recipe Allison! Thanks so much for visiting! 🙂

          • Jennifer
            April 29, 2013 at 9:00 am

            If you are allergic to cows milk give goat milk a try. I know you may think it sounds gross, but if the milk is fresh you can’t tell the difference. It very good in all receipies I have used it in, and the cheese is good too!

          • Melissa
            April 29, 2013 at 11:30 am

            Hi Jennifer! thanks so much for the tip! I love goat’s milk and goat cheese! yummmm 🙂

  3. Jamie
    October 16, 2012 at 5:54 pm

    Did you happen to figure out the nutritional information with this recipe? It sounds SOOO AMAZING!! My husband and I just started the Atkins diet and I have been searching the net for some good recipes and this one sounds like it could fit our diet. Just wondering. THANKS!!

    • Melissa
      October 16, 2012 at 6:22 pm

      Hi Jamie! No, sorry…no nutritional information per se. All healthy ingredients though! 🙂

  4. October 17, 2012 at 3:53 pm

    Beautiful photo! Making the crust out of veggies is such a good idea! Too bad I just finished off the last of my garden squash- time to start paying for it again!

    • Melissa
      October 17, 2012 at 9:37 pm

      Hope you found it okay 🙂

  5. Kelly
    October 31, 2012 at 10:46 pm

    This recipe was magnificent. I would not think its healthy, with the eggs and cheese, but thats part of a quiche. Next time I will add hot peppers, cut down on the cheese, and use egg beaters, or whites, but over all this tasted awesome!

    • Melissa
      November 1, 2012 at 9:15 am

      thanks for visiting Kelly! so happy you like the recipe. xo 🙂

  6. November 1, 2012 at 1:34 pm

    Thanks for the vegetarian quiche recipe. It seems like you found a great way to make quiche a little bit healthier.

    • Melissa
      November 7, 2012 at 1:12 pm

      Hello OrGreenic! Yes, at least it’s not in a pastry crust! and it doesn’t contain bisquick. the cheese and eggs aren’t the healthiest ingredients, but you could certainly use feta or light cottage cheese in place of the cheddar…and use more whites/less yolks for the whole eggs. enjoy!

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