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–+ servings
Baked zucchini crust in a pyrex dish.
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5 from 1 vote

Zucchini Quiche Crust

This zucchini crust is perfect for quiches, savory pies and pizzas too! It’s very low carb with an earthy, fresh flavor, adding more vitamins, minerals and tastiness to your baked recipes than traditional pie or quiche crusts.
Prep Time10 minutes
Cook Time30 minutes
Resting Time20 minutes
Total Time1 hour
Course: Pastry
Cuisine: International
Diet: Low Lactose
Servings: 6 people
Calories: 64kcal
Author: Genevieve Morrison

Equipment

  • 1 grater with large holes
  • 1 large mixing bowl
  • 1 mixing spoon
  • cheesecloth - or nut bag
  • pie pyrex

Ingredients

  • 2 zucchini
  • 2 tsp. salt
  • ¼ cup all-purpose flour
  • 2 tbsp. grated parmesan
  • 1 egg
  • ½ tsp. garlic powder
  • ¼ tsp. butter - for greasing the pyrex
  • pepper - a sprinkle

Instructions

  • Grate 2 zucchini with the large holes of a grater.
  • Place grated zucchini in a mixing bowl and sprinkle with 2 tsp. of salt. Stir and allow it to sit for 20 minutes. The salt will draw liquid out of the zucchini.
  • Pre-heat oven to 375 F. (190 C.) Squeeze the liquid out of grated zucchini with cheesecloth or nut bag, making sure to eliminate as much liquid as possible.
  • Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder, a sprinkle of pepper and stir.
  • Grease a pie pyrex or tin with butter and evenly distribute the zucchini “dough” on the bottom and up the sides. Bake for 30-40 minutes. You’ll know it’s done when the edges turn brown and it’s no longer sticky.

Notes

You can easily bake and freeze this crust for later. You don't need to thaw it before using (as long as it was already baked). Simply fill your crust with pie or quiche filling and bake frozen.
To make zucchini pizza crust instead of quiche crust, simply lay ingredients flat and thinly onto parchment paper or Silpat. Bake for 30-40 minutes at 375 F. (190 C.), as you would if it were a quiche crust.
You can substitute all-purpose flour with almond flour in a 1:1 ratio for a lower-carb crust.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 1crust | Calories: 64kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 740mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg