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
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.
Prep Time: 20 minutes
Cooking Time: 45 minutes