RECIPE: Carrot, Zucchini Crustless Quiche

 

The challenge has begun! For the next 30 days I'm going to eat strictly Paleo. If you're not exactly sure what that means, check out yesterdays blog post. I plan to share with you pictures of the process, meals I make (watch out folks, this could get dangerous) and how I feel along the way.

Yesterday I grabbed my shopping list  from Practical Paleo and went to Central Market to stock up the kitchen with what I need for the week. Then I spent about 2 hours in the kitchen preparing a few meals for the week. Meal #1 was this Carrot, Zucchini Crustless Quiche with a side of bacon. It was so easy to whip up and super healthy!

Silly me, I forgot to snap a photo, so this picture is borrowed from heywhatsfordinnermom.com. She chose to include the bacon in her quiche, whereas I simply enjoyed mine on the side. Feel free to get creative.

Ingredients:

- 12 whole eggs

- 2 large carrots, grated

- 1 large zucchini, grated and drained

- 1 TBSP. coconut oil, butter or bacon grease

- 1/2 tsp sage, 1/2 tsp rosemary, 1/2 tsp thyme, sea salt and pepper to taste

Set your oven to 375 degrees F. Combine herbs for seasoning. Shred carrots and zucchini (draining zucchini with a towel or cheesecloth).  Scramble eggs in a bowl. Grease your 9x13" pan with coconut oil. Pour egg mixture in with shredded veggies, adding the seasoning. Mix well and pour into greased baking dish. If desired, use a fork to make several swirls in the mixture.

Once the oven is preheated, bake for 35 minutes, or until the edges are golden brown. Enjoy!

In review: I wish I had added more zucchini. Once you drain the shredded zucchini it cooks down to very little. I also chose to add a dollop of salsa on top of my quiche this morning for some extra kick. Otherwise, I thought it was delicious. The quiche has a hint of sweetness to it as a result of the coconut oil I used, which I really enjoyed. Let me know what you think! 

 

Eat well. Live well. Be well.