Crustless Zucchini Quiche
An easy zucchini and cheese crustless quiche
Servings: 8 slicecs
- 2 cups zucchini, shredded about 1 large zucchini
- 6 medium eggs
- 3 green onions chopped
- 1/2 cup Parmesan, shredded vegetarian
- 1 1/2 cups Cheddar cheese, shredded
- 1 tablespoon thyme
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Place the shredded zucchini in a colander and sprinkle with salt. Sit for 10 minutes then rinse.
Squeeze the excess water out (I use a cheese cloth but a strong paper towel will work).
In a medium bowl, beat the eggs with the heavy cream.
Add the zucchini, green onion, cheeses, thyme, salt and pepper.
Pour the mixture into a greased 9 inch pie dish.
Bake at 200C/400F degrees for 35-40 minutes until firm.
Let stand for 5 minutes before serving.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 199kcal | Carbohydrates: 3g | Protein: 12g | Fat: 16g | Fiber: 1g