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Quiche de verduras

Vegetable Quiche

This zucchini and potato-crusted quiche is perfect for those interested in upping their veggie intake, avoiding gluten or dairy, or are looking for an easy breakfast meal that'll take you through the week!
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Tiempo de preparación 20 minutos
Tiempo de cocción 45 minutos
Tiempo total 1 hora 5 minutos
Plato Breakfast
Raciones 6
Calorías 137 kcal


  • 1 pie pan
  • 1 grater
  • 1 oven


  • 1 zucchini
  • 1 Russet potato
  • 1 carrot
  • 2 tbsp olive oil
  • 5 eggs
  • 6 tbsp almond milk (or any nut based milk you prefer)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 cup spinach or mixed greens

Elaboración paso a paso

  • Preheat oven to 350°F.
  • Grate or shred your zucchini and potato. Add to a bowl and remove excess water using a towel. Once dry add 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder.
  • Either use parchment paper or grease your pie pan.
    Add shredded zucchini and potato to your pie pan and pat down to make a crust form. Bake for 20-22 minutes or until you see golden browning.
  • While your crust is in the oven, thinly slice your carrot and sauté with olive oil, for about 5 minutes or until cooked through.
  • In a bowl, add eggs, almond milk, 1 tsp salt, 1/2 tsp pepper and 1 tsp garlic powder, cup of greens and cooked carrots.
  • Once crust is down, remove it from the oven and add egg mixture.
    Place back in the oven for 20-22 minutes or until egg is cooked through.


Calorías: 137kcalCarbohidratos: 9gProteina: 6gGrasa: 9gGrasa saturada: 2gGrasa polinsaturada: 1gGrasa monosaturada: 5gGrasa Transgénica: 0.01gColesterol: 136mgSodio: 475mgPotasio: 355mgFibra: 1gAzúcar: 2gVitamina A: 2433IUVitamina C: 10mgCalcio: 59mgHierro: 1mg
Keyword Dairy Free, Gluten Free, Grain Free, Paleo, Soy Free
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