2cupsgrated zucchiniwell squeezed to remove moisture
½cupcooked crumbled bacon,(about 4 oz or 100 gm) nitrate-free
2tablespoonfresh rosemary,finely chopped
2tablespoonfresh chives,finely chopped
1-2teaspoonoil for oiling the baking dish.
Preheat oven to 375F.
Grate the zucchini, put in a bowl and sprinkle with salt. Toss and let stand while you prepare the remaining ingredients. Salting it will help to remove excess moisture which would make the quiche soggy.
Cook the bacon and crumble it.
Grate the carrots.
Crack the eggs into a bowl and whisk until well combined.
Chop the herbs.
Put the zucchini in a cheesecloth bag (or just use your hands) to squeeze out as much water as you can. This will help the quiche to set up nicely. This step is very important to avoid a watery quiche.
Put the drained zucchini in a bowl with the rest of the ingredients and stir until well combined.
Oil a 9 or 10 inch quiche dish or pie plate. Pour the mixture into the dish and smooth with the back of a spoon.
Bake at 375 for 40 to 45 minutes until set in the middle, lightly browned and just beginning to brown on the edges.