Summer Squash Quiche

I originally wanted to save this Summer Squash Quiche recipe for Meatless Monday, but Monday just seems too far away. It would end up being a problem because I know I would be thinking about it for far to long, and for far to many days, so I thought why torture myself, I’ll come up with something else for Monday, I had to post this, and share it with you now.

I am quite excited about the crust in this recipe because I think a lot of you are going to love it!  It’s so easy to make, with little effort, it’s flaky like a good crust should be, and it’s made with great ingredients that you won’t feel guilty about. Than we have the filling in this lovely Quiche which is so flavourful I would be surprised if you had any left over. The sweet flavour from the small zucchini and slim Japanese eggplant,  bring a nice refreshing sweetness to the dish that kids will love, the only tricky part is getting them to look past the green colour they might see :) I don’t know why but my son always yells out the word yucky if he see’s the colour green in his food, I think most kids feel the same way, so distraction is apart of my juggling act, but once he tried one bite, it was “Oh yummy.”

Hope everyone had a great Independence Day, that it was filled with great laughs, awesome food, and fun celebration. Can’t wait to see and hear about everyone’s celebrating. I hope you all enjoy the Summer Squash Quiche recipe, and I look forward to hearing from you, Ciao for now!


Summer Squash Quiche
Recipe type: Quiche
Prep time: 
Cook time: 
Total time: 

Serves: 8

For Pie Crust
  • 1 cup organic white flour
  • ½ cup organic whole wheat flour
  • ½ tsp. sea salt
  • 5-6 tbsp. melted, but not hot coconut oil. (right now the temperature is so warm that my coconut oil is melted already.)
  • 2 tbsp. cold coconut milk
  • ½ tsp. tarragon
For the Quiche
  • 1 tbsp. olive oil
  • 2 small zucchini ( it’s nice to do one green zucchini and one yellow for more Summer colour.)
  • 1 small purple Japanese eggplant
  • 6 to 7 sun dried tomatoes diced (I use sun-dried tomatoes soaked in olive oil)
  • ½ small red onion chopped
  • 2 cloves of garlic minced
  • 5 eggs
  • 1 tbsp. Dijon mustard
  • ½ cup grated old white cheddar cheese
  • 1 tbsp. grated parmesan cheese
  • 1 tsp. ground flax seed
  • ⅛ sweet chilli pepper
  • a few leaves of fresh basil chopped
  • Sea salt and pepper to taste

  1. Preheat oven to 400F
  2. Lightly spray a 9″ pie plate with a low fat non stick baking spray
  3. In a large bowl combine both flours, add sea salt, and tarragon, whisk to combine. Stir in coconut oil, than coconut milk, mix it all together until it starts to form it shouldn’t be too crumbly, but not wet either, pour out onto pie plate. Press dough all along the bottom of the pie plate, and up the sides forming a nice crust, set aside and get the filling ready. Told you it was easy:)
  4. Slice zucchini’s and eggplant so you get equal sized pieces that look like little circles.
  5. Chop up onions and mince garlic, heat up a large skillet with 1 tbsp. olive oil on medium heat, once heated toss in onion and garlic stirring frequently till fragrant about 2 minutes, toss in zucchini, eggplant, and sun-dried tomato, season with sea salt and pepper. Cook till it begins to soften stirring occasionally, about 4-5 minutes, remove from heat, set aside for one minute.
  6. In a bowl whisk eggs, season with chilli pepper, and fold in grated old white cheddar cheese, gently fold in zucchini and eggplant mixture until evenly coated, pour into pie plate, season the top with 1 tbsp. parmesan cheese and 1 tsp. of ground flax seed.
  7. Place in heated oven on the middle rack and bake for about 35-40 minutes, until top of quiche is well browned and the eggs are well cooked, remove from oven allow to cool for 5 minutes, then slice into 8 equal pieces.