Gluten free Crust-less Quiche / Zucchini Slice

This recipe is a-mazing. It is so tasty, versatile and delicious. You can eat it warm on its own, or cold with a salad. It makes a great breakfast that you can prepare ahead of time, or lunch or dinner.

By mixing together a little flour, milk, eggs and cheese it creates a quiche texture and holds together wonderfully. I used kefir milk in this recipe, it makes it rich and creamy- and has added health benefits. You can read more about kefir here.

I’m going to be completely honest, and say that there is no photo of what the quiche looks like when it is cooked. As soon as I pulled this out of the oven, Regan and I attacked it with a fork each and ate the whole thing!

It had been cooking in the oven, and the house smelt divine. We were salivating by the time the buzzer went off on the oven- and the rest is history.

3 bacon rashers
½ cup fresh herbs, chopped (I used parsley, basil, thyme and chives)
4 eggs
1/2 cup gluten free self raising flour sifted
1 1/2 cups milk or kefir milk
1 cup grated cheese (I used parmesan and cheddar)

Optional: Vegetables- I always add about 2 cups of vegetables, mushrooms, zucchini, sweet potato… whatever takes your fancy.

Step 1: Preheat oven to 200°C.

Step 2: Chop up onion, bacon and herbs.


Step 3: Saute onion until translucent, add bacon and fry until lightly browned.

Step 4: Meanwhile, place the eggs and flour in a bowl and whisk well to combine. Gradually add the milk/kefir and whisk to combine.


Step 5: Place the bacon, herbs and cheese and vegetables in a lightly greased 24 cm round ovenproof baking dish.



Step 6: Pour over the milk mixture, and cover loosely with aluminium foil. Bake for 30 minutes, uncover and cook for a further 10 minutes or until cooked through and slightly golden.


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