Step 1

Grease or line a 9-inch pie or cake pan with parchment paper.

Step 2

Coat small skillet with 1 teaspoon butter or oil. Add onion and garlic to the pan and cook over medium to medium high for 5 minutes (or until fragrant). Set aside.

Step 3

To a large mixing bowl or bowl of stand mixer, add milk, eggs, and Parmesan cheese. Whisk/blend until smooth.

Step 4

In a separate bowl, sift the coconut flour, then add tapioca flour, spices, salt, baking powder. Mix together.

Step 5

Mix the dry ingredients with the blended egg/milk batter. Whisk together until smooth.

Step 6

Layer your onion and garlic at the bottom of the pie pan.

Step 7

Layer 2/3 cup zucchini on top, roasted pepper slices, and 1/3 cup feta crumbles.

Step 8

Evenly pour the egg/flour mixture into your prepared pie or cake pan. Add remaining zucchini slices and cheese on top (Parmesan and/or feta)

Step 9

Bake at 400F for 35 -45 minutes. Check at 25 minutes for doneness. The edges will be crispy brown and a knife or toothpick inserted into the center of the quiche will come out clean. Check the middle to make sure it’s no longer soft.

Step 10

When the crustless quiche is finished cooking, remove it from the oven and garnish with fresh basil before serving.