Swirly Crustless Quiche

What you’ll need:

  • 1 Large zucchini, shredded or grated and strained
  • 2 Large carrots, shredded or grated
  • 1 tsp Rosemary-Sage salt
  • 12 eggs, beaten
  • 1 Tbsp butter, bacon grease or coconut oil

How you make it:

  1. Preheat oven to 375 degrees
  2. Strain the zucchini, carrots, rosemary-sage salt, and eggs in a large bowl, and then set aside.
  3. Grease a 9 x 13in baking dish with butter, and pour the egg mixture into the pan. For a swirled effect, use a fork to create a circular pattern before baking.
  4. Bake for approximately 45 minutes or until the edges are brown. The quiche will puff up while baking and then deflate when removed from the oven.

Herb and Lemon Salt Blend:

What you’ll need:

  • 1 Cup fresh herbs- rosemary and sage
  • 1/2 cup coarse sea salt

How you make it:

  1. Pre-heat oven to 250 degrees, the lowest or “warm” setting will work too.
  2. Spread individual herbs on their own baking sheets, and dry in the oven until they break apart when handled between your fingers. This takes roughly 4 hours.
  3. Using a food processor or a mortar and pestle, grind dried herbs and salt to your desired consistency. Re-dry the herb salt in the oven if there is any remaining moisture.
  4. Store the herb salt in glass jars in a cool, dry place.

Given to us by a happy client who found this in the Practical Paleo cookbook.