This crustless bacon zucchini quiche is a high protein low carb breakfast fit for special occasions or weekly meal prep! Gluten-Free
It’s zucchini week here at HH!
April is just the beginning of zuke season, which extends through late July, so we’ve got plenty of time to make all kinds of things with this versatile veggie (see ten unbelievable ways to eat zucchini) that’s technically a fruit.
And I happen to think that eggs and bacon pair particularly well with this summer squash as evidenced by my meal prep bacon zucchini egg cups (similar to this recipe but baked in muffin tins), bacon ranch stuffed zucchini boats, and cheesy zucchini tortilla quiche.
And now, this recipe! Which is technically an old recipe from 2015 that I dug out of the archives to get a refresh, it deserved its time in the spotlight!
I know I’ve mentioned this before, but I love making quiches because I can eat off them for breakfast and lunch all week. It’s so easy and well worth the time spent making it, especially since 90% of the time is hands-off time anyway.
This quiche has it all, cheese, bacon, filling protein, and veggies baked right in! It’s delicious enough for a special occasion like a holiday breakfast, but healthy enough you could meal prep it and eat it all week. I’ve served it for breakfast on Thanksgiving and Christmas alongside cinnamon rolls and other treats, it always goes appreciated and gobbled up! (Click here to see my full list of Christmas morning breakfast ideas. )
How to Make This Bacon Zucchini Quiche
The first thing you need to do to make this quiche is to fry up your bacon! I get my sugar-free uncured nitrate-free bacon from ButcherBox.
While you are cooking up your bacon, you can probably manage to shred two zucchinis and squeeze them dry of excess moisture. I like to use a dishtowel that I toss in the laundry after, but you can also use a million paper towels. I’ve done that too. I just find the clean dish towel to be more convenient and less messy.
Then you’ll whisk your eggs together with the seasoning. I use a mix of eggs and egg whites in this recipe to increase the protein amount while keeping calories in check, gotta make room for all that bacon and cheese! However, you can use 12 eggs instead of a mix of 8 eggs and 1 cup egg whites.
Once they are whisked, you’ll fold in your zucchini, bacon, and cheddar cheese. Reserve a little bit of your cheddar though to top the quiche with!
Pour it in a greased 9 x 13 baking dish. Since I knew I was going to take photos of this, I used my pretty white dish, but typically I use a clear pyrex dish with a lid. That way, when I’m done baking it, I can store the leftovers without having to dirty up an additional dishes!
Then you bake it until the entire quiche is set, no jiggly bits! Then let it rest for 10 minutes before digging into this beautiful, cheesy, delicious quiche! I like to serve mine up with a side of fruit, avocado slices on top, and lots of salsa! Something about salsa and eggs is just so good, I don’t know what it is, but I’m team salsa over ketchup any day! Although I do love ketchup and eggs!
Bacon Zucchini Quiche
- Preheat oven to 375F.
- Cook bacon according to package directions.
- Shred zucchini and squeeze dry of excess moisture.
- Whisk together eggs, egg whites, garlic powder, salt and pepper. Then, add in zucchini and chopped cooked bacon.
- Grease a large 9 x 13 pan with butter or spray, add egg mix and bake until set 40-45 minutes.