Easy Crustless Zucchini Quiche Recipes Recipe For Stuffed

CRUSTLESS ZUCCHINI QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
• Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
• Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
• In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
• Pour egg mixture into the pie dish on top of the cheese mixture.
• Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

CRUSTLESS ZUCCHINI QUICHE

Steps:

• Preheat oven to 325°F (170°C, or gas mark 3).
• Grease a 9-inch pie or 8x8-inch baking dish. Set aside.
• Blanch the zucchini and let it cool. Once cooled, chop into 1-inch pieces.
• Heat ghee in skillet over medium heat and saute garlic until fragrant.
• Add the zucchini to garlic and saute until cookied through, about 5 minutes.
• In separate bowl, whisk the eggs and coconut cream together with the herbs and pinch of salt.
• Line baking dish with zucchini and radishes (or turnips) and cover with egg mixture.
• Bake for 45 minutes or until browned on top.