Zucchini Pie

Quiche and Egg and Bacon pie are meals I really miss. These are just two of many old recipes that are now off my list because of egg intolerance.  Once again, I went on an internet search and came up with my own alternative.

It’s nice to sit down to a ‘one pot wonder’ and this is a great recipe to hide nutritious vegetables. I added nutritional yeast to the mixture as I find it is a great substitute for meat protein. It is filling and nutritious. Without eggs, the mix does not congeal but it is really tasty.

This makes a large tray of the pie which I eat over several days.

I hope you enjoy it as much as I do.


4 large zucchinis grated

1 cup SR flour

1 cup nutritional yeast flakes

½ cup oil of your choice

½ cup milk of your choice

1 large onion chopped

½ cup grated cheese

420g tinned corn, drained

1 large capsicum chopped

150g smoked salmon sliced

3 large mushrooms sliced


Heat the oven to 180 degrees Celsius and prepare a large baking dish by oiling the sides and base.

Place all the ingredients in a large bowl for mixing. Use your hands combine the ingredients, making sure all the mixture is moist. Tip the mix into the prepared baking dish.

Place in preheated oven and cook for one hour, or until the added ingredients have softened.

Remove the dish from the oven and spoon the pie into bowls to serve.


  • Quiche or Egg and Bacon Pie contain eggs which make the mixture solid. However, without eggs, this mix is like a very thick sauce when taken from the oven, congealing when it cools.
  • Virtually any vegetables can be added. Tonight, I used some left-over pumpkin and broccoli, leaving out the mushrooms. The salmon can also be swapped for chopped bacon.
  • The size of the baking dish will depend on how much you choose to the basic mix.
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