Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The addition of flour and baking powder gives more leavening power to the eggs, making this dish a bit more tender and fluffier than a quiche.

EatingWell Magazine, June 2021


Credit: Eva Kolenko

Recipe Summary

35 mins
1 hr 55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 9-inch cake pan with cooking spray.

  • Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.

  • Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole-wheat flour, all-purpose flour, baking powder, salt and pepper; whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.

  • Bake until puffed and the edges are beginning to set, about 15 minutes. Turn the broiler to high and broil until the top is golden brown, 2 to 3 minutes. Transfer to a wire rack and let cool for 1 hour. Serve at room temperature.

To make ahead

Refrigerate for up to 3 days.


9-inch cake pan

Nutrition Facts

1 slice
210 calories; fat 13g; cholesterol 164mg; sodium 391mg; carbohydrates 11g; dietary fiber 1g; protein 12g; sugars 1g; saturated fat 5g; vitamin a iu 1569IU; potassium 140mg.