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This Crustless Summer Quiche is one of our favourite dinners in summer. Courgettes and tomatoes are finally cheaper and it’s the perfect time of the year to cook them. There are two particularities to this quiche. First of all it’s Crustless which means it’s a very low-carb healthy dinner and it’s also gluten-free as this recipe does not require the use of wheat.

crustless courgette quiche gluten free

Then the way vegetables are finely peeled using a peeler and then swirled onto the pan creates a very different taste to the quiche. The vegetables stay a little bit firmer adding some extra texture to the quiche and because you fill the pan with vegetables before adding the egg mixture it makes the quiche very high in good complex carbs (vegetables). I mean that usually when we do a quiche we tend to add more egg mixture than stuffing which is not the case here. This one is full of veggie! courgette crustless quiche

Don’t be afraid by the complexity of the ‘swirl’. It is very easy to do. Simply peel the courgette with a vegetable peeler – I removed the skin of the courgette but it is not necessary.

peel courgette

Then use a knife to cut fine slices of tomatoes. The technique to achieve this beautiful swirl is to start laying the courgette peel from the side of the pan to the center. Then when the pan is full of courgettes squeeze some tomato slices in the middle of the courgette layers at the very end when all the courgette swirls fill the pan. Fill the hole with the egg mixture flavoured with fresh herbs and topped with fresh ricotta on the top before baking.

ricottaquiche

As a French girl you know my love for wine and the flavours of this quiche are enhanced but a glass of cold white wine – Sauvignon Blanc is the best I could think of. Of course, if like me you have diabetes I would recommend a glass of red wine instead as it contains less sugar. A glass of pinot noir will go very well with the ricotta and courgettes of this quiche as well.

Crustless Summer Quiche

I always like to have few bottle of good wines in stock in my house and I found it difficult to get good French wine at good price in New Zealand. Of course wine is an alcohol so drink responsibly! Having a glass of wine on the weekend with your friends is a nice treat that I think I deserve after sticking to a very strict diet through the week.

crustless quiche sweetashoney

So enough talk now this is the recipe of this super healthy Crustless Courgettes, Tomatoes & Ricotta Quiche.

ricotta crustless quiche

Crustless Summer Quiche with Swirled Zucchini, Tomatoes and Riccota Cheese

This Crustless Summer Quiche an easy tasty, low carb recipe with all the flavors of summer.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Author: Carine
2 quiches
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Ingredients

  • 2 Egg size 6
  • 150 ml Unsweetened coconut milk
  • 50 ml Coconut cream soy works too
  • 1 courgette peeled
  • 1 to Mayo finely sliced
  • 50 g Ricotta
  • 1 tbsp Buckwheat flour
  • 1 tsp Fresh thyme
  • 1 tsp Fresh rosemary
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Instructions

  • Preheat the oven at 200 C.
  • In a bowl slightly beat the whole eggs with milk, cream and flour. Coconut milk and coconut cream works well if you are dairy intolerant.
  • Add the fresh chopped herbs into the egg mixture.
  • Add salt and pepper regarding your taste.
  • Peel the skin off the courgette.
  • Hold the courgette horizontally on the bench top and with a peeler peel fine slices of courgettes. See photography in the post for example.
  • Slice the tomato finely with a sharp knife.
  • Grease two medium size pie pan - 15 cm diameter.
  • Starting from the side to the center of the pan, arrange the finely peeled slices of courgettes to form a swirl until you completely fill in the pan.
  • Squeeze some tomato slices between the swirled courgette slices.
  • Pour the egg and herbs mixture on the top of the vegetables.
  • Crumble some fresh ricotta cheese on the top and bake for 40 minutes or until the egg mixture is set.
  • Enjoy with a green salad and glass of white wine if you like.
  • This recipe serve 2 medium size quiche.
  • Can be store in the fridge up to 3 days and eat cold or hot.
  • Rewarm well in the microwave.
  • Stir until well combine.
  • Pour in a greased pie pan.
  • Topped with lots of dry thyme.
  • Bake at 200 C for 40 minutes.
  • Can be eaten hot or cold.
Nutrition Facts
Crustless Summer Quiche with Swirled Zucchini, Tomatoes and Riccota Cheese
Amount Per Serving
Calories 391 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 25g156%
Cholesterol 176mg59%
Sodium 106mg5%
Potassium 778mg22%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 4g4%
Protein 13g26%
Vitamin A 1105IU22%
Vitamin C 29mg35%
Calcium 112mg11%
Iron 5mg28%
Net Carbs 13g
* Percent Daily Values are based on a 2000 calorie diet.

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    8 comments
  1. Hi Carine,
    I noticed a Vegan symbol on this recipe, and was wondering if that was supposed to be there, considering the egg and cheese.

    • OMG! It shouldn’t be there of course! However if you are looking for a vegan frittata/quiche I have got a recipe for you here. Enjoy and thanks so much for noticing this bug! XOXO Carine.

  2. 5 stars
    I made this tonight for dinner. I had to do some conversions for American cooking. I also did not have small little dishes as in the photo, so I doubled the recipe and made in a 9 in glass pie dish.
    I used almond flour in place of buckwheat and I also used a can of red sockeye salmon instead of tomato. Making the giant swirl of long zucchini slices was a bit challenging, but I managed to do it and then tucked the salmon and feta cheese in between. I used fresh dill and flat leaf parsley for the herbs along with salt and pepper. Mine turned out kind of watery. I could barely lift a slice out to serve. I think I should have added 4 Tbls of the almond flour. It definitely was not the quiche consistency that I was expecting. Overall the flavor was good and it is a great base recipe for altering and changing the dinner or lunch routine. Thanks for the recipe.

    • Hi Nicole. As I reply to you by email this recipe is not suggesting any substitute for the buckwheat flour. Almond flour will definitely won’t work, less fiber, won’t hold the liquid in the recipe. Eventually wholewheat flour may work but it won’t be gluten free anymore. Enjoy the blog and thanks for testing my recipe. XOXO Carine.

  3. there is flour listed in the ingredients, but it’s not indicated in the instructions what you did with it. Do I really need it?

    Merci!!

    • Bonjour Shasta, Sorry for that. The recipe has been updated. The flour has to be mixed with the eggs mixture. Hope it works well in your kitchen ! Carine. xx.