PALEO RECIPES: Crust–Less Vegetable Quiche

PALEO RECIPES: Crust–Less Vegetable Quiche

This is one of best paleo recipes out there! This quiche is both dairy and gluten free and the perfect casserole to feed a crowd of hungry paleo people for brunch.

Replace zucchini and carrots with your own medley of favorite vegetables like mushroom, peppers, onions, tomatoes, or broccoli. Craving some meat? Add a cup of cooked sausage, ham, or some prosciutto from the Poached Eggs with Quick–Sautéed Asparagus and Crispy Prosciutto.

PALEO RECIPES: Crust–Less Vegetable Quiche

PALEO CRUST–LESS VEGETABLE QUICHE 

YIELD: 6-8 servings

INGREDIENTS:

  • 1 large zucchini, shredded or grated
  • 1 large carrot, shredded or grated
  • 12 eggs, beaten in a separate bowl
  • 1 Tbsp butter or coconut oil
  • 1 tsp salt and pepper

PALEO RECIPES: Crust–Less Vegetable Quiche

DIRECTIONS:

  1. Preheat oven to 375°F
  2. Grease a 9-inch by 13-inch baking dish with the butter or coconut oil. Set aside.
  3. Strain the zucchini and carrot with a dishtowel to release extra moisture.
  4. Mix together the strained zucchini, carrots, salt, pepper, and eggs together.
  5. Pour the egg mixture into the pan.
  6. Bake for approximately 45 minutes or until the edges are brown – The quiche will be puffy when first removed from the oven and will deflate.

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Evona is a passionate foodie, entrepreneur and the founder of Undiscovered Kitchen, a digital farmer’s market for small batch, specialty foods! She loves discovering new foods from around the country and talking to the artisans who make them.