This is a great go-to recipe that you can freeze and reheat in a toaster oven. Try using different types of vegetables and spices to change the flavors each time you make it. If you have ground meat on hand, turn it into Italian Sausage using the Spice Blend , and mix it into this recipe.
Makes 6 servings
1 large zucchini, shredded or grated and strained
2 large carrots, shredded or grated
1 teaspoon Rosemary-Sage Salt (optional)
12 eggs, beaten
1 tablespoon butter, bacon grease, or coconut oil
CHANGE IT UP
For the athletes out there, try adding shredded sweet potato to this recipe for an added kick of “Good Carbs.”
Preheat oven to 375°F.
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.)
Mix together the zucchini, carrots, Rosemary-Sage Salt, and eggs in a large bowl, and then set aside.
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.
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.