Easy Recipe: Crustless Quiche with Summer Squash
Posted in Bacon, Coconut, Easy Recipes, paleo, primal, seasonal | 10 Comments
Summer is upon us!
Crustless Quiche with Summer Squash:
This recipe is my solution for 1) wanting portable, pre-cooked, easy-to-eat eggs that are not hard boiled and 2) a way to use about 6 small zucchini that were in my fridge… enjoy!
Yield: Approximately 9 servings.
Click here for estimated nutrition facts.
12 eggs, beaten
1 Tbsp fresh chives, chopped
Paprika (optional)
Preheat the oven to 350 degrees.
Melt the butter in a small frying pan and then pour it into a 9×11″ glass baking dish to grease the bottom. Then sautee your diced yellow onion in the pan with the remaining bit of melted butter. Season to taste with sea salt and pepper. (Okay, I actually had some cooked onions on-hand leftover from a previous night’s cooking, but you can make them fresh.)
Mixed beaten eggs with shredded zucchini, green onions and chives. Add sea salt, pepper and other spices as desired. I used some garlic and onion powder as well as a bit of rosemary.Pour the egg & veggie mixture into your baking dish (sprinkle with paprika if you like as I did) and bake for approximately 40 minutes or until the edges are golden brown and the center is no longer runny or loose.
Remove from the over and allow to cool before slicing. The quiche will rise upon baking and flatten out a bit after it begins to cool. Slice and serve. I cut it into 6 servings (2 eggs each) but you can cut it smaller of course.
I plan on freezing a few pieces as quiche tends to reheat nicely in the toaster oven.
Variations and other ideas:
- Mix in some cooked, chopped bacon or other cooked and chopped or shredded meat to add protein and flavor
- Use a combination of shredded carrots and zucchini in the mix
- Add in about 2 Tbsp of coconut flour for a slightly different texture
- Try baking in muffin tins for a more portable version
Trackbacks/Pingbacks
- Boxing Take 3 « Muck Ruckers - [...] banana, clementine, lara bar Snack – a few olives Dinner – crustless quiche from balancedbites.com Dessert – avocado chocolate ...
- Whole40: Day 1! « fastlife, slowlife - [...] breakfast I had crustless quiche from the freezer (I make it in batches and freeze 8 or 10 servings) ...
Great recipe, Diane! I'll be making this recipe soon =)
Thanks! I am reheating a piece right now for my breakfast with some bacon on the side since I didn't cook any into the quiche! Let me know what you end up doing with yours!
I've been cooking something very similar for a while now. It works great every time. I usually add 1 lb. of beef. I like adding tomatoes as well and spinach or whatever else I have. Even a sweet potato is good to mix it up.
@Mike- NICE! I'm definitely going to add some bacon to it next time. I have enjoyed it this week with a side of bacon and think that the bacon mixed in would be really nice.
a couple of variations :
-shrimp, spinach & basil
-crab & bell pepper
-salmon & asparagus
could rotate these with your versions every few weeks, so breakfast becomes an easy reheat and go!
@Cheryl- those sound great! I've been mixing it up myself each week lately too and loving the re-heat & eat nature of this breakfast. I just pop a piece in the toaster oven and boom, done!
I make something similar to this & bake in a muffin pan. It makes a great grab-and-go breakfast or snack.
Jane
Now that I’ve started working out before work, gone are my days of scrambling eggs and frying bacon before work. Can’t wait to make this on Sunday for fresh breakfast all week! How many days do you think it will last in the fridge? P.S. I love that I found someone who does not own a microwave – people think I’m crazy, but I love not having the option!
I keep this in the fridge for several days or freeze individual servings for later heating in the toaster oven.
Another variation: put a little broccoli in it and thin slices of tomato on top!