Squash Quiche with Coconut Flour

By Amy DeVries

Here's an easy recipe for squash quiche that is grain-free, gluten-free, dairy-free, soy-free... it works as long as you can handle coconut and eggs!

homemade squash quiche

I adapted this recipe from one my mom gave me. I reduced the the flour and some other ingredients and changed it to coconut flour.

I like to make a batch of this and store it in the refrigerator all week for quick lunches.

You can warm it up, but I think it tastes great cold, too! I like to pack it in my lunchbox when I go out.

If you want to make it more spicy, you can add more ground black pepper. I like to keep it mild so we all want to eat it. Then the one person who wants salsa on his slice can add it himself!

squash quicheI made this quiche using zucchini squash.

I've also made this recipe using various kinds of summer squash. It works well with zucchini, cocozelle, yellow, white patty pan, and the mystery hybrids. It's a great way to use up whatever is abundant and in season.

Squash Quiche

By , Dec. 7, 2013

squash quiche

This easy and delicious coconut flour and squash quiche is great for a quick lunch or a potluck dish.

Prep Time: 15 minutes
Cook time: 50 minutes
Yield: 1 pie, 8 slices
Tags: Gluten Free

Ingredients

  • 1 large clove of garlic, chopped
  • 1 large squash, sliced thinly and cut into quarters (original recipe said 3 cups, but I use whatever I have and whatever type: zucchini, yellow, white patty pan)
  • 4 eggs
  • 1/2 cup olive oil
  • 1/4 cup coconut flour
  • 1 tsp. baking powder, gluten-free
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper, ground

Instructions

  1. Preheat the oven to 350 F. Use a little olive oil to grease the pie pan.
  2. Put the eggs in a bowl and beat. I like to use a hand crank egg beater. Stir in the rest of the ingredients, adding the garlic and squash last.
  3. Pour the mixture into the pie pan and smooth it even.
  4. Bake 45-50 minutes.

I make this in a glass pie pan and cut it into 8 slices.

The original recipe used a lot more flour (non-coconut), more baking powder, and had some Parmesan cheese, parsley, and leek.

If you have any leftover, it will keep in the refrigerator for a couple of days if you store it in a container with a lid.

More to Explore

paleo pumpkin bread
paleo muffins
paleo gingerbread
coconut flour cake
headshot

Amy DeVries helps beginner urban homesteaders learn by doing. A lifelong gardener, she has grown food in spaces that expanded to 16 raised beds, patio containers, dwarf fruit and nut trees, and gravity-fed rainwater systems. She shares practical lessons shaped by real experience. Amy homeschools her children and teaches the same hands-on skills that guide her work.