Swirly Crustless Quiche (Paleo,GF,DF)

By Kathy C.

http://primitivewellness.com/swirly-crustless-quiche/
"For those many of us planning our meals ahead of time and even precooking meals can help immensely when it comes to staying on track throughout a busy work week. This Swirly Crustless Quiche recipe from Practical Paleo by Diane Sanfillipo offers a great breakfast options and packs 6 servings in 1 recipe!"

Ingredients

• 1 large zucchini, shredded or grated & strained
• 2 large carrots, shredded or grated
• 1 tsp Rosemary-Sage Salt (I used a pinch of rosemary, sage & salt, equally)
• 12 eggs, beaten
• 1 tbsp butter, bacon grease or coconut oil
• NOTE from Practical Paleo: "Try using different types of vegetables and spices to change the flavors each time you make it. If you have ground meat on hand, turn it into Italian Sausage, and mix it into this recipe."

Preparation

Step 1

1. Preheat oven to 375.
2. Strain the zucchini with a cheese cloth or strainer bag. (This step isn’t absolutely necessary, but will help to yield a better consistency in your quiche).
3. Mix together the zucchini, carrots, Rosemary Sage salt and eggs in a large bowl and then set aside.
4. Grease a 9x13 inch baking dish with butter and pour the egg mixture into the pan. For a swirled effect, use a fork to create circular pattern before baking.
5. Bake for about 45 minutes or until the edges are brown. The quiche will puff up will baking and then deflate when removed from the oven.