Quiche. Baked.

Google describes a quiche as a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, or vegetables. Google hit the nail on the head with its description! A quiche is just so versatile!

I’m finding comfort in these delicious days where the sun is shining a little longer than the past winter months. Firing up the oven baking a quiche is just the thing you need to showcase the springtime vegetable abundance. Think fresh tomatoes, asparagus, artichokes and garlic. Mmmhmmmm…

I’m such a sucker for a savory quiche, let’s be honest the topic of brunch in general. What’s not to love? This quiche is snap to make, impressive to serve, plus isn’t it a delight to eat? Think about serving at your next brunch with your girlfriends, or eat for dinner like I did. Couldn’t resist. To reach that full springtime nirvana why not try serving with a side of fresh spring greens. Enjoy!

Zucchini Quiche


1 large zucchini, grated
1 large onion, chopped fine
1/2 cup shredded carrots
Handful of cherry tomatoes
Ham or bacon, chopped
1 cup cheddar cheese, grated
1 cup self-raising flour
1/2 cup of oil
5 eggs
salt/pepper to taste


Preheat the oven to 170°C.

Combine zucchini, onion, bacon, flour and cheese in a large bowl. Add oil and lightly beaten eggs and mix. Season mixture with salt and pepper to taste . Pour mixture into baking dish.

Bake for 35-40 mins until golden and set. Allow to cool slightly before serving.

Vegetables options are endless with your imagination! If you are worried about vegetarian guest simply leave out the meat.

Do you have a favorite brunch recipe? Go ahead and share!



  1. Thank you for doing this! It definitely does sound very easy and I would love to make a spring-time seasonal quiche! Will give your recipe a go! 🙂

    1. You are so welcome! I told you i’d share one! 🙂 It’s sooo easy and I thought you might like the everything into one bowl type of recipe too. Let me know how it comes out. Enjoy!

  2. Interesting recipe. No Crust! Does the flour kind of sink to the bottom and form a crust?Or is this a crustless quiche? I’m definetly going to give it a try!

    1. Thank you! The flour actually acts like a thickener to bind everything together. There isn’t a crust so it’s quite unique. I love zucchini so it was just an excuse to use it up.

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