Vegetable Quiche

    Is watching summer fade to fall one of your favorite things? Good, its one of ours too. For Taylor fall means Auburn football and a break from the summer heat. For me fall means pretty colors, scarfs, hot coffee drinks, and long overalls. But sometimes we force fall in and kick summer out too fast. Farmers markets and backyard gardens are still full of summer vegetables. So what do you do with this final harvest? Try making a quiche! 

I am going to be honest, I hardly ever follow a recipe. I tend to tweak based on the mood I am in and what we have on hand. The kitchen is an outlet for me as well as my creative space. So use this as a rough guide to making your own Quiche


  • 3 Cups of Almond Flour (or whatever flour you prefer to bake with)
  • 1/2 tsp Baking Soda
  • 1/2 cup of Ghee (butter, coconut oil, or olive oil would work just fine)
  • 1/4 cup water

Melt the Ghee then mix all ingredients together until dough is formed. *You may need to add a little more oil or water if the mixture is falling apart.

Line the bottom of your pie pan with parchment paper. Take dough and form to the pan. 

Place crust in oven at 350 degrees for 10 minutes or until brown. When finished allow to cool completely.


  • 4-6 sprigs of your favorite herbs taken off the stalks ( we like a mix of rosemary,sage,thyme)
  • 1/2 cup Romano cheese thinly sliced
  • 1 cup of kale taken off stocks ( you could also use spinach)
  • 2 medium zucchini/squash *shaved
  • 4 eggs
  • 2 egg whites
  • 1/2 cup sweet onion
  • 2 cloves of garlic
  • 1/4 cup of half and half
  • 6 roma tomatoes cut in half
  • Feta for topping

*shaved- take a peeler and peel the zucchini all the way to the core. This way you have thin strips instead of large chunks. (It makes the quiche. I would not skip this step!)

Place herbs in a skillet with a little olive oil. Let them cook until they are almost crispy. Place herbs on the crust covering as much of the bottom as you can. Next, place Romano on top of the herbs followed by the kale or spinach.

Caramelize the onions and at the last minute add the garlic.

While onions are caramelizing mix together eggs, egg whites and half & half.  Add the onions, garlic, and zucchini. Pour the mixture over the crust.

Top with Roma tomatoes and feta cheese.

Bake at 350 for 30 minutes or until the middle is no longer runny. ENJOY!