Paleo Zucchini Carrot Quiche Recipes

CRUSTLESS CARROT ZUCCHINI QUICHE

Steps:

• Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
• Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
• Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
• Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
• Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.

PALEO-ZUCCHINI-CARROT QUICHE

Steps:

• Preheat oven to 375F.
• Grate the zucchini, put in a bowl and sprinkle with salt. Toss and let stand while you prepare the remaining ingredients. Salting it will help to remove excess moisture which would make the quiche soggy.
• Cook the bacon and crumble it.
• Grate the carrots.
• Crack the eggs into a bowl and whisk until well combined.
• Chop the herbs.
• Put the zucchini in a cheesecloth bag (or just use your hands) to squeeze out as much water as you can. This will help the quiche to set up nicely. This step is very important to avoid a watery quiche.
• Put the drained zucchini in a bowl with the rest of the ingredients and stir until well combined.
• Oil a 9 or 10 inch quiche dish or pie plate. Pour the mixture into the dish and smooth with the back of a spoon.
• Bake at 375 for 40 to 45 minutes until set in the middle, lightly browned and just beginning to brown on the edges.

ZUCCHINI-CARROT CRUSTLESS QUICHE

Steps:

• Heat oven to 375°F. Lightly coat 8-inch square or round baking pan with nonstick cooking spray. In large nonstick skillet over medium heat, heat oil. Add onion. Sauté until slightly softened, 3 minutes. Add zucchini. Increase heat to medium-high and sauté until zucchini is soft and all liquid has evaporated, 7 to 10 minutes. Stir in 1/4 teaspoon of the salt. Remove from heat.
• In large bowl, beat eggs, milk, and remaining 1/4 teaspoon salt. Add carrots, zucchini, cheese, and dill. Spread in prepared pan.
• Bake until quiche is just set in center, 45 minutes. Transfer to wire rack. Let cool at least 10 minutes before cutting. Serve warm or at room temperature.

CARROT AND CHEESE CRUSTLESS QUICHE

Steps:

• In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
• Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
• Remove from heat and cool.
• In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
• Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
• Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
• Cut into square and serve.