Easy Recipe: Crustless Quiche with Summer Squash
Summer is upon us!
It’s been a stressful week for me, so my time in the kitchen has been limited. Yes, even the nutrition coach sometimes relies on local cafés to get through a busy day without messing up the kitchen. With all the time I’ve spent out of the kitchen, the veggies that arrived from my Greenhearts Family Farm CSA
last week were being heavily neglected in my fridge. So, tonight, after a relaxing and regenerating day of chores, sun and a nice workout, I landed in the kitchen and decided to throw together a couple of recipes. I’m posting one here now, and the other (a delicious, low glycemic load root veggie puree) will follow soon.
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.
4 Tbsp butter
1/2 a yellow onion, diced
12 eggs, beaten
5-6 small summer squash (shredded in a food processor or by hand)
3 green onions, chopped
1 Tbsp fresh chives, chopped
Here’s what I did:
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
What other great quiche ideas do you have? Share them in the comments below!
If you’d like a custom designed meal plan and more easy, healthy recipes or to find out more about holistic lifestyle coaching services in-person (in the Bay Area) or remotely (via phone, email or Skype), contact me
Enjoy & be well!
Owner, Balanced Bites Holistic Nutrition & Wellness
Certified Holistic Nutrition Educator, C.H.E.K. Holistic Lifestyle Coach
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