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Vegetable Loaded Quiche

Vegetable Quiche

a zucchini and potato crusted quiche is perfect for those interested in upping their veggie intake, avoiding gluten, dairy or are looking for an easy breakfast meal that'll take you through the week!
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Prep Time 20 minutes
Cook Time 45 minutes
Course Breakfast
Calories 823 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


  • Preheat oven to 350 degrees.
  • 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.


Calories: 823kcalCarbohydrates: 57gProtein: 37gFat: 51gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 818mgSodium: 2850mgPotassium: 2129mgFiber: 8gSugar: 10gVitamin A: 14597IUVitamin C: 59mgCalcium: 353mgIron: 8mg
Keyword Dairy Free, Gluten Free, Paleo
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