Ingredients:1 large zucchini, shredded or grated and strained
2 large carrots, shredded or grated
1 small sweet potato, shredded or grated (optional)
1 teaspoon Rosemary-Sage Salt (combine ½ teaspoon dried rosemary and ½ teaspoon sea salt)
12 eggs, beaten
1 tablespoon butter, bacon grease or coconut oil
Directions:
Preheat oven to 375F
Strain the zucchini with a cheesecloth or strainer bag (not absolutely necessary but helpful, just don’t strain completely)
Mix together the zucchini, carrots, sweet potato (if using), Salt and eggs in a large bowl, then set aside.
Grease a 9” x 13” 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 oven.
Serves 6
Prep Time: 20 minutes
Cooking Time: 45 minutes
2 Replies to “Swirly Crustless Quiche from Practical Paleo (Diane Sanfilippo)”
1 teaspoon Rosemary-Sage Salt (combine ½ teaspoon dried rosemary and ½ teaspoon sea salt)
Do you also add Sage? Thank you.
Yes I do. I must update this. Thanks for the catch 🙂