Flowered Zucchini Quiche

Serves 4


  • 4 whole eggs
  • 1 cup coconut milk
  • 1 zucchini, peeled
  • 1 tomato, finely sliced
  • 2 tbs. buckwheat flour
  • 1 tsp. fresh thyme
  • 1 tsp. fresh rosemary

Preheat oven to 400 degrees F. In a bowl slightly beat the whole eggs with coconut milk and buckwheat flour. Add the fresh chopped herbs into the egg mixture. Add salt and pepper to taste. Peel the skin off the zucchini. Slice the tomato finely with a sharp knife. Grease two medium size pie pan. Starting from the side to the center of the pan, arrange the finely peeled slices of zucchini to form a swirl until you completely fill in the pan. Squeeze some tomato slices between the swirled zucchini slices. Pour the egg and herbs mixture on the top of the vegetables. Bake for 40 minutes or until the egg mixture is set. Serve and enjoy.

Recipe adapted from “Crustless Summer Quiche with Swirled Zucchini, Tomatoes and Riccota Cheese – Sweetashoney.” Sweetashoney, 06 Mar. 2015. Web. 23 Oct. 2015. <http://www.sweetashoney.co.nz/crustless-summer-quiche-swirled-zucchini-tomatoes-riccota-cheese/>.


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