Crustless Zucchini Quiche
This easy crustless vegetable quiche is low-carb and paleo-friendly. It's full of vegetables and tastes great hot or cold.
- 1 large zucchini
- 1 tablespoon Ghee (or coconut oil) for frying
- 2 cloves garlic thinly sliced
- 8 large eggs
- ½ cup coconut cream
- 1 bunch fresh herbs thyme, rosemary, tarragon, chives, etc.
- 4 ½ teaspoon sea salt
- ½ pound radishes cubed
- ½ teaspoon ground black pepper
Preheat oven to 325°F (170°C, or gas mark 3).
Grease a 9-inch pie or 8x8-inch baking dish. Set aside.
Blanch the zucchini and let it cool. Once cooled, chop into 1-inch pieces.
Heat ghee in skillet over medium heat and saute garlic until fragrant.
Add the zucchini to garlic and saute until cookied through, about 5 minutes.
In separate bowl, whisk the eggs and coconut cream together with the herbs and pinch of salt.
Line baking dish with zucchini and radishes (or turnips) and cover with egg mixture.
Bake for 45 minutes or until browned on top.
Adapted from the Crustless Zucchini and Turnip Quiche recipe by Vivica Menegaz featured in The Ultimate Paleo Cookbook.
Add in some shredded cheese if you allow dairy on your diet. Parmesan cheese and shredded mozzarella are great options.
Sprinkle in nutritional yeast to give a cheesy taste without any cheese.
Garnish the top with chopped green onions or tomato slices.
Calories: 153kcal | Carbohydrates: 4g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1398mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 2mg