Crustless Zucchini Quiche
This recipe is all about simplicity and flavor, with layers of tender zucchini and and rich cheese. I like to serve this vegetarian meal once it has cooled down, with a fresh salad or as a savory appetizer.
With its golden, cheesy top, this low-carb quiche is a fantastic option for brunch or a quick dinner on a busy night. I'm sure that once your guests take a bite, they'll want it on the menu every week.
Ingredients:
Zucchini 500gr (2-3)
Garlic cloves 2
Eggs 3
Ricotta 100gr (0.4 cup)
Almond milk 100ml (7 tbsp)
Flour 2tbsp
Parmesan Cheese 100gr (1 cup)
Nutmeg (to taste)
Salt
Pepper
Directions:
1.Heat some olive oil in a saucepan with chopped garlic cloves and once soft add the zucchini rounds. Season with salt and black pepper and cook until soft.
2.In a large bowl beat the eggs and add the ricotta, milk, flour, parmesan cheese, nutmeg, salt and black pepper.
3.Pour in the cooked zucchini and whisk to combine.
4.Place the mixture in a lined baking dish and bake at 180°C for about 30-40 minutes.
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