Veggie Quiche Cakes

It’s the end of a long week of part-time job and house hunting (Craigslist and I need to take a break from each other this weekend, I’d say). I’m in the mood for some breakfast for dinner, and WOW, I love how these turned out!

Gluten-free, Dairy-free, Vegetarian

Makes 10-12 medium sized cakes, 20-30 min prep, 6 or so minutes per cake to cook (depending on size)




  • 1 cup of each veggie: shredded zucchini, chopped potato, onion, and yellow squash (about 1/2 of a squash, zucchini, 1 potato, 1 med-small onion)
  • 2 eggs
  • 1/4 tsp salt, 1/2 tsp pepper
  • 1/4 cup gluten-free all purpose flour (my mix below)

*This recipe may also be easier to double (instead of having halves of veggies left over)

  1. Boil potato until soft but firm
  2. Meanwhile, chop onion and squash, and shred zucchini. (Leave the dark green skin on- it’s healthy and adds flavor)
  3. Chop softened potato. Then add all ingredients together, with eggs and seasonings in a large mixing bowl.
  4. Spray/butter large pan or skillet. Heat over med-high, then reduce after hot to med-low. Drop mixture by 1/4 cupfuls. Cook about 3 minutes per side or until golden brown.



Gluten-free flour mix:
  • 1 part white rice flour
  • 1 part brown rice flour
  • 1 part tapioca flour
  • 1 part almond flour
  • xanthan gum (measure according to total amount of flour. For this recipe I’d use about 1/4-1/2 tsp)

Inspired by “Potato-zucchini pancakes w/ warm corn salsa,” a recipe by The Gluten-Free Bible


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