Absolutely! A ketogenic zucchini pie/quiche is a delicious treat and a fantastic way to enjoy this versatile vegetable while staying within the parameters of a keto diet. It’s a tasty, satisfying and very nutritious option for breakfast, lunch or a light dinner here in Ternopil.

The secret to making it keto-friendly is in the dough (without traditional flours) and the filling, which focuses on zucchini, eggs, cheese and often a little protein.

Here’s a keto zucchini pie/quiche recipe that’s a real treat.

Keto Zucchini Pie/Quiche: A Lovely and Healthy Treat! 🥒🧀🥚✨
This recipe offers a crispy crust and a creamy and tasty filling, perfect for any keto meal.

Ingredients:

For the Keto Crust (Crust-Free):

1 medium zucchini (about 200-250 g), grated
½ teaspoon salt
1 large egg
⅓ cup (30 g) almond flour
2 tablespoons (15 g) grated Parmesan cheese (or shredded mozzarella)
¼ teaspoon garlic powder
Pinch of black pepper
For the Filling:

2 tablespoons extra-virgin olive oil (or avocado oil)
½ small onion, finely chopped
1 clove garlic, minced
1 medium zucchini (about 200-250 g), grated or finely chopped
4 large eggs
½ cup (120 ml) heavy cream (35% fat) or full-fat coconut milk (for a dairy-free option)
1 cup (100-120 g) grated cheese (cheddar, mozzarella, gruyere, or a (mixture)
Salt and black pepper to taste
Optional: Chopped fresh herbs (dill, parsley, basil), chopped red bell pepper, bacon bits or cooked ham.
Tools:

8-9 inch (22-24 cm) pie or quiche pan
Parchment paper
Bowls
Skillet
Spatula or spoon
Instructions:
Step 1: Make the Keto Zucchini Crust
Drain the zucchini: Grate the zucchini into the crust and place it in a colander. Sprinkle with ½ teaspoon of salt and let it sit for at least 15-20 minutes. This will help extract the excess water from the zucchini, which is essential for a crispy crust.

Squeeze out the water: After resting, squeeze the grated zucchini well with your hands or a clean kitchen towel to remove as much liquid as possible. This step is crucial. Prepare the crust batter: In a bowl, combine the well-drained zucchini with the egg, almond flour, Parmesan cheese, garlic powder, and black pepper.
Form the crust: Lightly grease the quiche pan and line with parchment paper (or grease well). Press the zucchini mixture evenly into the bottom and sides of the pan to form a crust.
Pre-bake the crust: Bake the crust in a preheated 375°F (190°C) oven for 15 to 20 minutes, or until lightly browned and set. Remove from the oven and reduce the temperature to 350°F (175°C) for final baking.
Step 2: Prepare the filling
While the crust is pre-baking, heat the olive oil in a skillet over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent. Add the minced garlic and cook for 1 minute more, until fragrant.

Add the grated or chopped zucchini (for the filling, there is no need to drain if you have finely chopped it, but if grating, a light draining always helps) and any other optional vegetables, such as bell peppers. Sauté until the zucchini is tender and the excess liquid has evaporated. Remove from heat.

In a large bowl, beat the eggs with the cream (or coconut milk). Season with salt and pepper to taste.

Fold the cooked zucchini and onion mixture and half of the grated cheese into the egg mixture. If using, add the bacon and fresh herbs.

Step 3: Assembling and Baking the Quiche

Carefully pour the filling mixture over the pre-cooked zucchini crust in the pan.

Sprinkle the remaining grated cheese over the filling.

Bake at 350°F (175°C) for 30 to 40 minutes, or until the center of the quiche is set and the edges are golden brown. A knife inserted into the center should come out clean.

Remove from the oven and let the quiche cool for at least 10 to 15 minutes before slicing and serving. This allows the filling to set and be easier to handle.

Additional keto-friendly tips

Delicious:

Filling variations: You can adapt the filling with your favorite keto-friendly ingredients: sautéed mushrooms, spinach, broccoli, bell peppers, or even different types of cheese.

Serving: This is delicious hot, warm, or even cold. It’s perfect for a packed lunch or a healthy brunch.