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A quiche, garnished with pearl onion roses and little flowers with a lace tablecloth wrinkled at its side.
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4.82 from 11 votes

Quiche with Zucchini Crust

This gorgeous goat cheese quiche with spinach and balsamic caramelized onion is not only the prettiest quiche your guests will ever see, it’s also made with a low-carb, nutritious (and delicious) zucchini crust! 
Prep Time1 hr
Cook Time1 hr 10 mins
Resting time5 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: French
Servings: 6 people
Calories: 339kcal


For the Zucchini Crust

  • 2 zucchini
  • 1 egg
  • 2 tbsp. fresh parmesan - grated
  • 1 tsp. butter - to grease the pan
  • ¼ cup flour
  • ½ tsp. garlic powder
  • 2 tsp. salt

For the Quiche

  • 6 eggs
  • 3 oz. herbed goat cheese
  • 2 tbsp. fresh parmesan - grated
  • 1 medium red onion
  • 5 oz. frozen chopped spinach - or fresh
  • 5 pearl onions
  • parsley - a few leaves
  • ½ cup cream
  • ½ cup milk
  • 2 tbsp. olive oil - plus a little extra for the pearl onions
  • 1 tsp. balsamic vinegar - plus a little extra for the pearl onions
  • 1 tsp. salt
  • Pepper - a sprinkle
  • Nutmeg - a sprinkle


For the Zucchini Crust

  • Pre-heat oven to 375 F. Shred 2 zucchini into a mixing bowl. Sprinkle with 2 tsp. of salt, stir and allow it to sit for 20 minutes to allow the moisture to release. Squeeze the moisture out of the shredded zucchini with cheese cloth, making sure to eliminate as much water as possible. Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder and a sprinkle of pepper and mix.
  • 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 and prepare your quiche ingredients while it bakes. You’ll know it’s done when the edges turn brown and it’s no longer sticky.

For the Quiche

  • Thaw, drain and squeeze the water out of half of a traditional package of chopped spinach (which should be 5 ounces). Set aside.
  • Grate 2 tbsp. of parmesan cheese and set it aside.
  • Slice the red onion into rings. Add 2 tbsp. of olive oil to your frying pan and sauté onions until golden brown, about 7-10 minutes. Once brown, add 1 tsp. of balsamic vinegar to the pan and quickly stir. Allow them to sauté for another 30 seconds.
  • To your large mixing bowl, add 6 eggs, caramelized red onion, spinach, 2 tbsp. grated parmesan, ½ cup heavy cream, ½ cup whole milk, 2 ounces of herbed goat cheese (half a traditional small package), 1 tsp. of salt, a small sprinkle of pepper and a smaller sprinkle of nutmeg. Stir until all ingredients are thoroughly mixed. NOTE: Your zucchini crust should either be done by now, or just about finished, and it will be ready for your quiche ingredients after cooling for just 5 minutes.
  • Keep the temperature at 375 F. once you remove the crust. Evenly distribute the quiche mixture into the crust with a slatted spoon. Add a few dollops of goat cheese to the top of the mixture. Bake for 40-45 minutes on the bottom rack.
  • While your quiche begins to bake, Peel 6 or 7 pearl onions and slice them in the center. Place them on a foil-lined pan and drizzle with olive oil and a little bit of balsamic vinegar. Once your quiche is done, bake them on the top rack for 15 minutes while the quiche sets.
  • Once the pearl onions are finished, place them on the quiche in a pretty, floral design and serve.


For this recipe you will require a:
  • cheese grater
  • large mixing bowl
  • cutting bored with sharp knife
  • pie pyrex or tin
  • frying pan
  • slatted spoon
  • cheese cloth
  • mixing spoon
Keep in mind, the prep and baking time for this recipe includes both the zucchini crust and the quiche itself. The quiche, alone, takes 20 minutes prep and 40-45 minutes to bake.
NOTE:  You can bake your onion roses and quiche at the same time if you have a large oven. You can place the onion roses on the top rack and the quiche on the bottom, but only as long as the top pan doesn't block the quiche from the heat the comes from the top of your oven.


Serving: 1slice | Calories: 339kcal | Carbohydrates: 13g | Protein: 16g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 237mg | Sodium: 1278mg | Potassium: 440mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3755IU | Vitamin C: 16.2mg | Calcium: 245mg | Iron: 2.3mg