This gluten-free, dairy-free zucchini carrot quiche is crustless and is made with eggs, grated zucchini and carrots. It's deliciously seasoned with bacon, chives and rosemary.
2cupsgrated zucchini,well drained to remove excess moisture
1teaspoonsea salt or Kosher salt
2cupsgrated carrots
½cupcooked crumbled bacon,(about 4 oz or 100 gm) nitrate-free
9largeeggs
2tablespoonsfresh rosemary,finely chopped
2tablespoonsfresh chives,finely chopped
1-2teaspoonoil,for oiling the baking dish
Instructions
Preheat oven to 375*F.
Grate the zucchini, put it in a colander over a bowl and sprinkle with salt. Toss and let stand while you prepare the remaining ingredients. See the post for methods to remove excess moisture. Salting zucchini will help to remove extra water which would make the quiche soggy.
Cook the bacon, cool it and crumble it.
Grate the carrots.
Crack the eggs into a medium 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 large 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 quiche mixture into the dish and smooth with the back of a spoon.
Bake at 375*F. for 40 to 45 minutes until set in the middle, lightly browned and just beginning to brown on the edges.