Crustless Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large zucchini, shredded or grated2 large carrots, shredded or grated12 eggs, beaten1/2 tsp sea salt1/2 tsp dried rosemary1/2 tsp dried sage1/2 tsp onion powder (optional)1/2 tsp garlic powder (optional)black pepper to taste1 tablespoon butter, bacon grease, or coconut oil
1. 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.)
2. Mix together the zucchini, carrots, sea salt, rosemary, sage, onion powder, and eggs in a large bowl, and then set aside.
3. 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.
4. 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.
Serving Size: 6 servings, or bake this in Muffin tins for the portable version
Number of Servings: 6
Recipe submitted by SparkPeople user GRETJE.
2. Mix together the zucchini, carrots, sea salt, rosemary, sage, onion powder, and eggs in a large bowl, and then set aside.
3. 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.
4. 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.
Serving Size: 6 servings, or bake this in Muffin tins for the portable version
Number of Servings: 6
Recipe submitted by SparkPeople user GRETJE.
Nutritional Info Amount Per Serving
- Calories: 170.8
- Total Fat: 11.6 g
- Cholesterol: 377.7 mg
- Sodium: 344.0 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.7 g
- Protein: 13.1 g
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