Swirly Crustless Quiche

This is a great go-to recipe that you can freeze and reheat in a toaster oven. Try using different types of vegetables and spices to change the flavors each time you make it.

PREP TIME

20 minutes

COOKING TIME

45 minutes

YIELD

Makes 6 servings


 

Ingredients

1 large zucchini, shredded or grated and strained

2 large carrots, shredded or grated

1 teaspoon Rosemary-Sage Salt  

12 eggs, beaten

1 tablespoon butter, bacon grease, or coconut oil

CHANGE IT UP

For the athletes out there, try adding shredded sweet potato to this recipe for an added kick of “Good Carbs.”

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 375^°F.

 

Strain the zucchini with a cheese cloth or strainer bag. (This step isn’t absolutely necessary, but will help to yield a better consistency in your quiche.)

 

Mix together the zucchini, carrots, Rosemary-Sage Salt, and eggs in a large bowl, and then set aside.

 

Grease a 9 inch x 13 inch baking dish with butter, and pour the egg mixture into the pan. For a swirled effect, use a fork to create a circular pattern before baking.

 

Bake for approximately 45 minutes or until the edges are brown. The quiche will puff up while baking and then deflate when removed from the oven.