Crustless ham and veggie quiche
Prep Time
25 mins
Cook Time
35 mins

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 6
  • 1/4 medium zucchini, cubed 70g
  • 1/3 large red or orange capsicum 100g
  • 1 cup spinach 20g
  • 1/2 cup spring onion (1 bunch) 25g
  • 100 g sliced ham
  • 1 tbs dried thyme
  • 1 tbs dried ground oregano
  • 6 eggs
  • 1/2 cup almond milk 125mL
  • 2 tbs nutritional yeast
  1. Heat a large frying pan over medium-high heat. Spray with non-stick spray and sauté all vegetables (except spinach) and herbs together. Stir frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool while you prepare the egg mixture.
  2. Preheat oven to 180C/350F. Spray a casserole dish with non-stick spray and set aside.

  3. In a large bowl, whisk the eggs and milk together until thoroughly combined. Add the ham and spinach and mix gently to combine. Add salt and pepper to season.
  4. Arrange the veggies into the prepared pan. Pour the egg mixture on top and sprinkle with nutritional yeast.
  5. Bake for 35-45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.
  6. Store tightly covered in a refrigerator for up to 4 days.
Recipe Notes

Adapted from Sally's Baking Addiction