Melt in your mouth healthy zucchini quiche without the crust. Tastes so good cold! Simple ingredients as always.
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8 servings 1x
7 cups (2–2.5 lbs) shredded zucchini (measured before squeezing)
8 large eggs
1/2 cup spelt or whole wheat flour
1/2 cup any hard cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 cup chives or green onions, finely chopped
1 tsp salt
Ground black pepper, to taste
Cooking spray (I use Misto)
Give shredded zucchini a good squeeze to extract as much water as possible. I do it by placing zucchini into a linen towel and wringing into a ball (save the liquid for soup or smoothies). Transfer to a medium bowl and set aside. Preheat oven to 400 degrees F and spray pie baking dish with cooking spray.
In a medium bowl, add eggs and whisk. Add flour and whisk well to combine (it will take a few minutes). Add both cheeses, salt and pepper, and whisk one more time. To the bowl with zucchini add chives and using spatula mix, then pour egg flour mixture on top and stir well to combine.
Transfer mixture to previously prepared baking dish and bake for 45 minutes or until toothpick inserted in the middle comes out clean. Broil for a few minutes for a golden crust. Cool off a bit, cut into 8 slices and enjoy warm or cold (I love cold quiche!).
Store: Refrigerate covered for up to 5 days or freeze in an airtight container for up to 3 months.
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