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
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