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Vegan Keto Zucchini Quiche With Crust


  • Author: Kind&Keto
  • Prep Time: 20 min to prep
  • Cook Time: 45 min to cook 20 minutes to cool
  • Total Time: 1 hour 25 minutes
Scale

Ingredients

  • ¾ cup coconut flour
  • 2 tbsp psyllium husk
  • 4 tbsp coconut oil
  • ½ cup of warm water
  • ½ tsp salt
  • 1 big zucchini
  • 1 pack extra firm tofu (400 g)
  • 4 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder

Instructions

  1. Preheat oven to 350℉ / 177℃. 
  2. Add water, coconut oil, and psyllium husk to a large bowl. Mix until gel-like consistency.
  3. Stir coconut flour and add salt. Prepare the dough and press it in 9” pie dish. The bottom and sides should be uniform and as thick as possible.
  4. In a clean bowl add tofu, olive oil, nutritional yeast, and garlic powder. Mash until smooth structure. 
  5. Slice zucchini into rings.
  6. Spread evenly ½ tofu mixture over the bottom.
  7. Put zucchini rings on top.
  8. Repeat the previous two steps.
  9. Bake for 45 minutes.
  10. Leave for 20 minutes to cool down and enjoy!

  • Category: Dinner