For brunch, lunch or a light supper—this crustless quiche from the August 2013 issue of Canadian Living would be perfect, accompanied by a green salad. You don’t have to make pastry, and this recipe will also help use up the zucchini in your garden. Be sure to wring out the grated zucchini and wilted spinach very well, so the quiche is not watery.

Avoiding Additives and Preservatives

Check the whipping cream, goat cheese and Parmesan to make sure they do not contain artificial ingredients, such as colour or preservatives.

Grate a medium-sized zucchini

Saute 3 cups of spinach until just wilted

Wring out zucchini and spinach to remove excess liquid

Wrung-out zucchini and spinach

Mix zucchini and spinach with the remaining ingredients

Bake for 40-45 minutes, until golden brown

Goat cheese and zucchini crustless quiche


1 tsp (5 ml) vegetable oil

2 cloves garlic, minced

3 cups (750 ml) baby spinach

1 zucchini, grated

5 eggs

1 cup (250 ml) whipping cream, (35%)

½ cup (125 ml) milk

1 pinch nutmeg

1 pinch salt

1 pinch pepper

½ cup (125 ml) crumbled soft goat cheese

1/3 cup (75 ml) grated Parmesan cheese


In skillet, heat oil over medium heat; cook garlic until fragrant, 1 minute. Add spinach; cook, stirring often, until wilted, 2 minutes. Let cool.

Wrap spinach and zucchini in clean tea towel; twist and squeeze to release excess liquid. Set aside.

In large bowl, whisk eggs just until blended. Whisk in cream, milk, nutmeg, salt and pepper just until combined. Stir in goat cheese, Parmesan cheese, zucchini and spinach. Pour into greased 9-inch (23 cm) pie plate. Bake in 425ºF (220ºC) oven until golden brown and centre is set, 35 to 40 minutes. Serves 6 to 8.

From the August 2013 issue of Canadian Living