Unleash the Quiche
Quiche has been around for hundreds of years. A versatile dish that can be served with any meal, it typically boasts a hearty crust and gobs of cheese. Not this time. This grain-free recipe was inspired by "Swirly Crustless Quiche" from Practical Paleo by Diane Sanfilippo. I increased the amount of carrots and butter, added the bell pepper, garlic and nutritional yeast and switched up some of the seasonings. To create swirly patterns in your quiche like Diane did, you could remove the quiche from the oven after around 10-12 minutes and lightly form little swirly patterns with a fork.
Unleash the Quiche
1 large zucchini, grated
3 carrots, peeled and diced in a food processor
1 green bell pepper, diced in a food processor
2 garlic cloves, minced
1 teaspoon rosemary
1/4 teaspoon sage
2 teaspoons nutritional yeast
Sea salt and freshly ground black pepper, to taste
12 brown cage-free eggs, beaten
2 tablespoons organic unsalted butter, melted
Preheat the oven to 375. Place the grated zucchini in a fine mesh strainer, add a few shakes of sea salt and let drain for 1-2 hours (keep pressing to release extra water). Mix the strained zucchini, carrots, bell pepper, garlic, seasonings and eggs in a large bowl. Pour the butter into a large rectangular glass baking dish and tilt to coat on all sides. Pour the egg mixture into the pan and bake for 45 minutes.