Paleo Swirly Crustless Quiche
: Mary Ellen P. Riley / Whisk Together
- coconut oil spray, butter or bacon grease
- 1 large zucchini, shredded
- 2 large carrots, shredded
- 1 tsp. fresh rosemary (1/2 tsp. dried rosemary), chopped
- ½ tsp. salt
- 12 eggs
- Preheat oven to 375 degrees.
- Spray a 9x9" pan or 9" deep dish pie plate with coconut oil or rub with butter or grease.
- Layer the shredded zucchini on some paper towels and gently fold to strain out some of the liquid.
- Add strained zucchini and carrots to the pan.
- In a large bowl, whisk together the rosemary, salt and eggs.
- Add mixture to the pan. Swirl the vegetables throughout with a fork.
- Bake 35-45 minutes. Cool slightly and serve warm.
- If freezing, bake and cool completely. Wrap in plastic wrap and store in a ziplock freezer bag.
Recipe by Whisk Together at https://www.whisktogether.com/2015/03/20/paleo-swirly-crustless-quiche/
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