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Recipe: Crustless bacon & zucchini quiche

Another egg-based breakfast recipe featuring Trunkey’s products. This time it was the turn of everyone’s favourite: bacon. I used a mix of nitrate-free smoked and plain bacon, feel free to use your favourite.

Crustless bacon & zucchini quiche
Yield: 8 – 10 servings

Crustless bacon & zucchini quiche


  • 3 tablespoons ghee or butter
  • 500g good quality bacon (preferrable nitrate-free)
  • 4 medium zucchini
  • 1 small bunch of dark leafy greens (I used beetroot leaves)
  • 16 eggs
  • salt and pepper


  1. Preheat oven to 180°C.
  2. Grate zucchini, place on a sieve or colander and press to get rid of as much water as possible.
  3. Wash and spin dry dark leafy greens, chop them coarsly.
  4. Chop bacon as desired (I like it in 1×2 cm pieces).
  5. Whisk eggs and season with salt and pepper.
  6. Heat 2 tablespoons ghee or butter in a big pan.
  7. Add bacon and cook until golden.
  8. Add zucchini, mix well and cook briefly. Add leaves until they wilt and turn off heat.
  9. Melt the other tablespoon of ghee or butter and grease the bottom of a large pyrex container. Distribute bacon mixture evenly, pour whisked eggs on top and bake until set, 40 – 50 minutes.
  10. Cut in portions and serve, or keep in the fridge/freezer for later.


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