• Katherine Arthurs

Loaded Zucchini + Herb Quiche with Pesto

I LOVE quiche. It's such a great breakfast + lunch option. Serve with some mixed greens or a hot coffee.

The layers of zucchini becomes filled with the egg mixture - plus I love how the spinach + basil look on the top of it all. Mixing in your favorite pesto + cheese always makes anything better.

I used a Treeline Herb + Garlic vegan cheese ...always love adding more herbs + garlic to anything. This cheese is great on crackers but even better with eggs.

Let's talk pie crust. Yes, you can make your own - but in a pinch get your hands on some delicious gluten free crust. I love Wholly Wholesome's Gluten Free Pie Crust - the crust is tasty, has a great texture + browns up nicely. It won't get soggy on the bottom - just nice + crispy. I've use this crust in other quiches too - check out this Asparagus + Edam Cheese Quiche + Sun-dried Tomato + Spinach Quiche All SO good.

Loaded Zucchini + Herb Quiche with Pesto

1 prepared gluten free pie crust

1 medium zucchini, thinly sliced

1/2 teaspoon salt + pepper

6 eggs

2 tablespoons coconut milk (or milk of your choice)

1 large handful of fresh spinach

8-10 fresh basil leaves

1 tablespoon pesto

1 tablespoon cheese (I used this vegan cheese)

garnish with red pepper flakes (if desired)

Preheat your oven to 400F. Arrange your prepared pie crust on a baking sheet tray.

Arrange the sliced zucchini on the bottom of the pie crust so that it covered the entire bottom. Sprinkle with salt + pepper. Layer in the spinach + basil.

In a mixing bowl, combine the eggs, milk + any remaining salt + pepper. Whisk until fully combined. Slowly pour the egg mixture over the vegetables in the crust. Press the spinach + basil down slightly so that it's all covered with the eggs.

Dot the top with pesto + cheese. Place in your middle rack of your oven. Bake for 35-45 minutes or until the center is browned + completely set.

Remove from the oven + let rest for 5-10 minutes on a wire rack before slicing in.

Keeps great covered in a refrigerator for 3 days.

PRO TIP: You can mix in the pesto with the egg + milk mixture or dot the top of the quiche with it. Either tastes great.


This recipe was made #glutenfree