RECIPE: Paleo Crust–Less Vegetable Quiche

Recipe: Paleo Crust–Less Vegetable Quiche Paleo Guide Undiscovered Kitchen Digital Farmers Market For Small Batch Artisan Food and Gifts Paleo Guide Undiscovered Kitchen Digital Farmers Market For Small Batch Artisan Food and Gifts

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.

Recipe: Paleo Crust–Less Vegetable Quiche  Paleo Guide Undiscovered Kitchen Digital Farmers Market For Small Batch Artisan Food and Gifts

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

Recipe: Paleo Crust–Less Vegetable Quiche  Paleo Guide Undiscovered Kitchen Digital Farmers Market For Small Batch Artisan Food and Gifts Paleo Guide Undiscovered Kitchen Digital Farmers Market For Small Batch Artisan Food and Gifts

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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