Veggie-Packed Crustless Quiche

Veggie-Packed Crustless Quiche

Ingredients

• The Veggies: * 2 medium zucchinis, shredded and squeezed dry

  • 2 large carrots, shredded

  • 1/2 red onion, thinly sliced

  • (Optional) 1 cup fresh spinach or chopped parsley

• The Binder:

  • 5 large eggs

  • 1/2 cup Greek yogurt or sour cream (for that creamy pour shown in the top photo)

  • 1/2 cup almond flour or all-purpose flour

  • 1 tsp baking powder

• The Flavor:

  • 1 cup shredded cheddar or mozzarella cheese

  • 1 tsp garlic powder

  • Salt and black pepper to taste

Instructions

1. Prep the Veggies: Grate the zucchini and carrots. Crucial Step: Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. This prevents the bake from becoming soggy.

2. Mix: In a large bowl, toss the zucchini, carrots, and red onion together.

3. Whisk the Batter: In a separate bowl, whisk the eggs, Greek yogurt, flour, baking powder, and seasonings until smooth.

4. Combine: Pour the egg mixture over the vegetables and stir until everything is well-coated. Fold in half of the cheese.

5. Bake: Pour the mixture into a parchment-lined rectangular baking dish. Sprinkle the remaining cheese on top.

6. Cook: Bake at 200°C (400°F) for about 25–30 minutes, or until the top is golden brown and the center is set.

7. Serve: Let it cool for 10 minutes before slicing into squares, as shown in your photo.