Crustless Quiche

1 large zucchini, shredded or grated
2 large carrots, shredded or grated
12 eggs, beaten
1/2 tsp sea salt
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp onion powder (optional)
1/2 tsp garlic powder (optional)
black pepper to taste
1 tablespoon butter, bacon grease, or coconut oil

»» Mix in some cooked, chopped bacon, sausage, or other cooked or shredded meat to add protein and flavor.
»» Add in about 2 Tbsp of coconut flour for a slightly different texture
»» Try baking in muffin tins for a more portable version, slices reheat well in a toaster oven!

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.