A fun twist on a quiche – carrot zucchini goat cheese pie with slices of plantains as the crust.
This week I made this yummy savory pie for Gary to enjoy for lunch! So today’s recipe is husband approved!
I don’t know about you but I sometimes get lazy with making lunches for Gary. I try to make him lunches for each day of the week but sometimes I miss a few. I am always trying to find quick and healthy lunch ideas to make him. Now I’ve found another great lunch recipe to make him.
Gluten-free, grain-free carrot zucchini goat cheese pie with slices of plantains as the crust
Time to make a quick and healthy lunch option.
Come join us in the our kitchen!
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Your husband or boyfriend will thank you for this amazing lunch and you can play it off that you spent hours in the kitchen making it 😉 Tell them you made them something special and made with lots of love!
Carrot zucchini goat cheese pie with plantain crust.
Gary is very easy to make food for because he likes just about everything. I am thankful for having a husband that I can experiment recipes on and he eats them no matter what. I guess that comes with the job of being married to a food/recipe blogger.
We love the look of carrots and zucchini in this pie. The colors from the veggies really pop. But you can use any veggies you like! We were going to add in some kale but forgot. Maybe next time.
And using plantains as the crust was brilliant! I can’t believe I just now started doing it because it makes a super easy pie crust.
PrintCarrot zucchini goat cheese pie with plantain crust
A healthy and quick lunch recipe made from carrots, zucchini, eggs, and goat cheese. Plantain slices used as the crust instead of flour. Gluten-free grain-free carrot zucchini goat cheese pie with a plantain crust.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: serves 2 - 3 1x
Ingredients
crust
- 1 and 1/2 plantains
- 2 tablespoons coconut oil
filling
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 5 eggs
- 1 teaspoon thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon chives
- 2 oz shredded goat cheese
- 2 oz chevre goat cheese for the topping
Instructions
to make the crust
- Prehead oven to 350 degrees.
- Peel and slice plantain.
- Lightly grease a 9″ circle pie dish. Place slices of plantains on the bottom of the pie dish.
- Set aside to make filling.
to make filling
- Place eggs in a bowl and whisk with shredded carrots and zucchini.
- Stir in shredded goat cheese and spices.
- Pour mixture over plantain slices.
- Sprinkle with soft goat cheese, if desired.
- Place pie into oven and bake for 30-40 minutes.
You can replace the plantains with either slices of sweet potato, potato or parsnips!
Enjoy from our happy kitchen to yours!
Plantain crust quiche with shredded carrots and zucchini made with goat cheese
Do you like goat cheese? Do you like savory pies?
17 comments
Holy…..this looks AMAZING! yum yum yum….definitely pinning and making soon!
Thanks! Let us know how you like it!
This look really good. Could I use a raw replacement for the 5 eggs?
Not sure what to do, not sure that would work, sorry
omg this looks and sounds soooo good. i’m totally going to make this when i’m done with 21dsd and make my own nut cheese to use instead of goat.
you ladies are plantain geniuses.
<3
Thanks girl!
This looks awesome! Love the plantain crust idea! I am having trouble loading your blog page. I’ve heard that you updated it but when I go in it’s still the weekly sparks entry. Is there something I can do? Thanks again for the great recipe!
Looks amazing. What grater you use for vegetables?
Yum! Made this for lunch today for my husband and I with some modifications…
#1 No goat cheese in this house- ugh- got food poisoning from it on a pizza 6 years ago while I was on crutches after very recent big toe fusion surgery (a ridiculous story all on it’s own started by an innocent trail run when we first moved to Idaho…)- absolute nightmare of vomiting and passing out and having to crawl to the bathroom plus we were in a hotel bc my husband had a training for work. Slightly traumatizing experience and I haven’t touched it since!
So I used feta instead, sliced Idaho potatoes for the ‘crust’, purple carrots, zucchini and lightly sautéed spinach. No chives but added freshly roasted garlic.
Made the house smell great and there’s one piece left for my husband for tomorrow. Also I love quiche and this was a great way to make it quick- I have no problem making traditional pastry crusts but they just add a whole additional level of prep time!
Also, the day 2 workout was great! So thanks for that =-)
wahoo Kate!! so glad you enjoyed the pie and the workout #2 from our challenge!! yay
wow that is impressive girls!
You guys are ridiculous geniuses with plantains! Wow!
thanks Rande 🙂 we love using them in recipes!
OHMYGOSH girls this looks amazing!! Can’t wait to try it out when I reintroduce eggs in a few weeks!! :))
Hi! Do you use ripe or green plantains in this recipe? Thanks!
We like to use a green plantain for this recipe
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