Thanks to Charly Kelly at Energy Life for the YUMMY
Zucchini Carrot Crust Quiche Recipe
- INGREDIENTS
- 2 cups shredded zucchini, packed
- 1 cup shredded carrot
- 1/8 cup coconut flour
- 2 tbsp coconut oil
- 1 tsp Himalayan salt
- 1 cup shredded 2 year+ aged cheddar
- 2 cups lightly sauteed veggies
- 7 large eggs, pasture raised
- 1/2 cup coconut milk
- 2 tbsp dried basil (or other herbs of your choosing)
- salt and pepper
- DIRECTIONS
- Preheat oven to 375F and use some of your coconut oil to lightly grease a 10 inch glass pie plate.
- Place grated zucchini in a colander over a big bowl, sprinkle with salt and allow to sit for 10 minutes.
- Squeeze out as much excess water from zucchini as able.
- Place in a large mixing bowl, add carrots, coconut flour, coconut oil and mix well
- Transfer to a pie plate. Using your fingers form into a crust that evenly covers bottom and sides.
- Bake for 35 - 40 minutes, until lightly golden and fragrant. Remove from oven to be filled.
- Prepare egg custard by beating eggs and milk together until frothy, add in seasonings and beat a little more.
- Place cheese in baked crust first, next sauteed veggies and then pour custard over veggies. Top with thin slices of zucchini or tomato if you'd like.
- Bake at 375F for 35 - 40 minutes, until firm
- Enjoy!! Great warm or cold (leftovers...lunch to go!)
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