I love experimenting in the kitchen! :)
Today I experimented with a Quiche recipe.
I wanted to see how many normal ingredients I would be able to substitute with healthier ones, but still keep the yummy taste. My favorite "Diet" is the one where you don't have to give up the flavor. :)
I'm happy to say that this experiment was a success!!

So here it is,  A Crustless, Guiltless Quiche!

This Quiche is 780 calories whole and under 100 calories per slice! (8 slices) 

                                                              The substitutes I used in this recipe

2 large eggs 
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp sea salt
pinch cayenne pepper (optional)
1 1/3 cups coconut milk
1 medium onion, diced
1 cup of fresh baby spinach
1 Medium zucchini, diced
1/2 cup Veggie Shreds 
1 tbsp coconut oil
Flax-Seed-Egg-Substitute =(2 tbsp flax seed/meal with 1/2 cup water)

Preheat oven to 400F.

Melt 1/2 tsp of Coconut Oil on frying pan, and toss in your diced zucchini. Cook over medium-high heat until zucchini is tender and slightly caramelized. Scoop zucchini out into a bowl and set aside to cool.
Toss in your diced onions into the pan and cook over medium-high heat until caramelized and tender. While onions are still in your pan, add in fresh spinach and cook until just wilted. Scoop onions and spinach out into the bowl with zucchini and let it all cool.

Prepare your Flax Seed egg substitute.
Blend in a blender/food processor 2 tablespoons of flax seed (or flax seed meal) with 1/2 cup of water until the mixture resembles an egg white consistency (this is to replace 2 eggs.)
*Tip* For each egg to be replaced, blend 1 tablespoon flax seed with 3 tablespoons water.

Now, in a large mixing bowl whisk together 2 eggs, plus your flax seed egg substitute, flour, baking powder and salt. Next, whisk in coconut milk, and stir in spinach-onion-zucchini mixture.
Lightly grease a 10-inch quiche/pie pan with Coconut Oil and pour the quiche into the pan.
Top with "Veggie Shreds" - Lactose and Gluten Free Cheese substitute.
(*Veggie Shreds are my new addiction! They tastes amazing, like real cheese!!!*)
Bake on 400F for 30 minutes, or until center is set and the outside edges are golden brown.
Let set for 5 minutes, then slice away!

Hope you enjoy the recipe!

I'm going to have myself another slice of that Quiche. :)




  1. YUM!
    Love making breakfast Quiches filled with spinach and other veggies! And never thought off zucchini, great idea!! ill add it next time!

    1. Zucchini is sooo good in a quiche! I've never made one without it. :)
      You're going to love it!

  2. I love how rustic it looks. Definitely gonna give this a try!

  3. i love eggs! i love healthier egg options. will have to try this - yums

    1. I love eggs too! And anything that has eggs in it!

      ye'r gona love it! :)

  4. mmmmm...I LOVE LOVE LOVE quiche!! This looks so good!

  5. What is the temperature to bake this crustless quiche?

  6. I went to the top of recipe and saw 400 degrees...thank you!!!

    1. hehe!
      Sure thing!!
      Glad you saw that!
      I'm going to add it in where I talk about baking it for 30 min too cause it's not as clear.



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