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    Vegetable Crustless Quiche


    • 1 large Zucchini, shredded or grated, strained
    • 1 cup Spinach, frozen, thawed, strained
    • 1 large Carrot, grated or shredded
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Onion Powder
    • 1/4 teaspoon Black Pepper
    • 12 Whole Eggs, beaten
    • 1 tablespoon Coconut Oil

    Preheat oven to 375°F. Strain spinach with a cheese cloth or strainer bag, or press water out using paper towels. Mix together the zucchini, spinach, carrots, seasonings and eggs in a large bowl; set aside. Grease a 9x13-inch baking dish with coconut oil and pour the egg mixture into the dish. Bake for approximately 45 minutes or until the edges are brown. The quiche will puff up while baking and then deflate when removed from oven.

    Recipe yield: 6 servings
    Recipe adapted from Practical Paleo

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