Zucchini Crusted Quiche - 0.5g Fiber, 3g Net Carbs
The fact that this Italian inspired quiche doesn't start with a pie crust
doesn't mean it doesn't have a crust at all! Did you get all that? What I
meant was… zucchini is delicious! This description is proof positive that
there are stranger things in the world than a zucchini crusted quiche.
Cook time: 40 min
Prep time: 15 min
Serves: 8
Nonstick cooking spray
2 medium zucchini
1⁄4 teaspoon dry oregano
6 large eggs
1⁄2 cup half and half..or 1/2 HEAVY CREAM AND 1/2 WATER
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper
1⁄8 teaspoon garlic powder
11⁄2 cups shredded mozzarella cheese
1⁄4 cup Parmesan cheese
1. Preheat the oven to 350 degrees and spray an 9 inch baking dish or pie
pan with nonstick cooking spray.
2. Cut ends off zucchini and discard. Thinly slice zucchini on a bias or
into discs, and lay them evenly across the bottom of the baking dish. Start
with the bottom, and then line the edges of the baking dish. Once finished,
sprinkle the oregano over top.
3. Mix the eggs, heavy cream, salt, pepper, garlic powder, and mozzarella
cheese in a bowl, and then pour the mixture over the zucchini in the baking
dish.
4. Sprinkle the Parmesan cheese over the top, and then push it down into the
egg mixture with your hands or the back of a spoon, until mostly submerged.
5. Bake for about 40 minutes, until the top of the quiche turns golden brown
and a toothpick inserted into the center comes out clean. Let rest for 5
minutes to set before slicing.
George's Tip: If you have more than enough zucchini to line the bottom of
the dish, chop the extra up and add it into the quiche in step 4. Or arrange
some of the zucchini discs on the quiche's top for a nicer presentation.
Variation: Go even more Italian by browning pancetta (Italian bacon) in a
skillet over medium-high heat, draining well, and adding it to the quiche in
step 4.
Serves: 8
150 Calories, 10g Fat, 12g Protein, 0.5g Fiber, 3g Net Carbs
doesn't mean it doesn't have a crust at all! Did you get all that? What I
meant was… zucchini is delicious! This description is proof positive that
there are stranger things in the world than a zucchini crusted quiche.
Cook time: 40 min
Prep time: 15 min
Serves: 8
Nonstick cooking spray
2 medium zucchini
1⁄4 teaspoon dry oregano
6 large eggs
1⁄2 cup half and half..or 1/2 HEAVY CREAM AND 1/2 WATER
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper
1⁄8 teaspoon garlic powder
11⁄2 cups shredded mozzarella cheese
1⁄4 cup Parmesan cheese
1. Preheat the oven to 350 degrees and spray an 9 inch baking dish or pie
pan with nonstick cooking spray.
2. Cut ends off zucchini and discard. Thinly slice zucchini on a bias or
into discs, and lay them evenly across the bottom of the baking dish. Start
with the bottom, and then line the edges of the baking dish. Once finished,
sprinkle the oregano over top.
3. Mix the eggs, heavy cream, salt, pepper, garlic powder, and mozzarella
cheese in a bowl, and then pour the mixture over the zucchini in the baking
dish.
4. Sprinkle the Parmesan cheese over the top, and then push it down into the
egg mixture with your hands or the back of a spoon, until mostly submerged.
5. Bake for about 40 minutes, until the top of the quiche turns golden brown
and a toothpick inserted into the center comes out clean. Let rest for 5
minutes to set before slicing.
George's Tip: If you have more than enough zucchini to line the bottom of
the dish, chop the extra up and add it into the quiche in step 4. Or arrange
some of the zucchini discs on the quiche's top for a nicer presentation.
Variation: Go even more Italian by browning pancetta (Italian bacon) in a
skillet over medium-high heat, draining well, and adding it to the quiche in
step 4.
Serves: 8
150 Calories, 10g Fat, 12g Protein, 0.5g Fiber, 3g Net Carbs
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