Crustless Zucchini Quiche

This crustless courgette quiche is the most breezey and delicious dinner recipe to use your garden summer herbs and vegetables. A nutrient-dense dinner recipe and any leftovers makes a protein loaded breakfast.



  • 1 1/2 tablespoon olive oil
  • 1 small brown onion, finely diced
  • 2 garlic cloves crushed
  • 2 large courgettes, thinly sliced (roughly 5 cups)
  • 1 red capsicum, cored, sliced (1 cup)
  • 1 corn cob, cooked, cut off kernels from cob (3/4 cup)
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 1 tablespoon dried oregano
  • 4 eggs
  • 3/4 cup Almond Breeze Unsweetened
  • 1/2 cup grated cheese (mix parmesan & mozzarella)


  1. Preheat oven to 200C.
  2. Grease a 26 cm flan dish with 1 teaspoon olive oil. Set aside.
  3. Heat a large skillet, on medium heat and add olive oil.
  4. Add the diced brown onion, crushed garlic, sliced courgette and capsicum. Sautée the vegetables for about 10 minutes or until the vegetables are tender.
  5. Add corn kernel, salt, pepper and dried oregano. Sautée for an aditionnal 1-2 minutes.
  6. Remove from heat. Transfer the vegetables into the prepared flan dish.
  7. In a small mixing bowl, beat eggs, Unsweetened Almond Breeze and ½ cup grated cheese.
  8. Pour the egg mixture onto the vegetables. Top with ¼ cup grated cheese if desired.
  9. Bake at 200C for 25 minutes or until the egg mixture is set.
  10. Remove from the oven and wait 5 minutes before serving.
Serves 6
Prep Time 30 minutes