Zucchini Mushroom quiche
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THE PERFECT QUICHE INGREDIENT RATIO
The perfect egg-cream-cheese ratio for a quiche is ¼ cup of cream and 1 ounce of cheese for each egg. Because zucchini contains so much water, it was important to change the ratio for this zucchini quiche custard. Adding an extra egg and a little more cheese while decreasing the amount of heavy cream did the trick
Grate one pound of zucchini and put it into a colander in the sink. Mix salt into the zucchini and let it sit for several minutes (the salt draws water out of the zucchini). Rinse the zucchini well to remove the excess salt. Then, using clean hands, squeeze out as much liquid as you can from the zucchini.
Then, go on to make the quiche but don’t forget to layer the ingredients!
LAYER YOUR QUICHE INGREDIENTS
Want the best quiche? Do me a favor… Layer. The. Ingredients. Layering the ingredients prevents heavier ingredients from sinking to the bottom and ensures even distributio
Sprinkle a quarter of the cheese into a quiche dish or a pie plate. Layer roughly one third of the ingredients into the pie plate followed by another layer of cheese. Repeat twice more. Pour the frothy egg mixture over the layers and bake.
To refrigerate, allow your zucchini quiche to cool completely and cover with cling film. Reheat a slice of quiche in the microwave or in the oven. Serve with a green salad or this refreshing sweet bell pepper salad.
Refrigerate up to 1 week or freeze for up to 3 months.
• adding basil or parsley
• use green onions instead of chives
• add crumbled bacon or chopped ham for more protein
• try topping the zucchini quiche with crumbled feta cheese or dollops of ricotta cheese
• add a flaky low carb pie
Ingredients
• 1 pound grated zucchini
• 1/2 tsp salt
• 6 large eggs
• 1 cup heavy cream
• 8 oz smoked gouda cheese (or add 1/8 – 1/4 tsp liquid smoke)
• 2 tbsp snipped fresh chives
• 1/2 tsp dried dill
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 tsp soft butter
2 cups mushrooms
Instructions
Preparation
• Place the zucchini in a colander and sprinkle with ½ tsp salt. Thoroughly mix salt into zucchini with your hands. Let sit for 10 minutes. Grate the cheese.
• Preheat oven to 350 F and set rack to middle position. Butter a 9 – 10 inch pie plate or quiche dish.
Method
• Rinse the zucchini with running water very thoroughly. With clean hands, squeeze out as much liquid from the zucchini as you can. Place the zucchini into a medium bowl and mix well with the dried dill and chives.
• Measure salt, pepper, eggs and heavy cream into a medium bowl and beat until frothy.
• Layer ¼ of the cheese into the pie plate followed with ⅓ of the zucchini. Alternate layering cheese and zucchini until used up. Gently pour the egg mixture over the quiche.
Bake
• Bake for 40-50 minutes depending on you oven or until the quiche is browned and just slightly soft in the middle. Remove from the oven and let cool to room temperature before serving.
• Cover with cling film and refrigerate any leftovers. Reheat in the microwave or oven. Great served with a green salad.
• Serve warm with a green salad. Serves 6 at 4.1g NET CARBS per serving.
Recipe and image sourced from Low Carb Maven
The perfect egg-cream-cheese ratio for a quiche is ¼ cup of cream and 1 ounce of cheese for each egg. Because zucchini contains so much water, it was important to change the ratio for this zucchini quiche custard. Adding an extra egg and a little more cheese while decreasing the amount of heavy cream did the trick
Grate one pound of zucchini and put it into a colander in the sink. Mix salt into the zucchini and let it sit for several minutes (the salt draws water out of the zucchini). Rinse the zucchini well to remove the excess salt. Then, using clean hands, squeeze out as much liquid as you can from the zucchini.
Then, go on to make the quiche but don’t forget to layer the ingredients!
LAYER YOUR QUICHE INGREDIENTS
Want the best quiche? Do me a favor… Layer. The. Ingredients. Layering the ingredients prevents heavier ingredients from sinking to the bottom and ensures even distributio
Sprinkle a quarter of the cheese into a quiche dish or a pie plate. Layer roughly one third of the ingredients into the pie plate followed by another layer of cheese. Repeat twice more. Pour the frothy egg mixture over the layers and bake.
To refrigerate, allow your zucchini quiche to cool completely and cover with cling film. Reheat a slice of quiche in the microwave or in the oven. Serve with a green salad or this refreshing sweet bell pepper salad.
Refrigerate up to 1 week or freeze for up to 3 months.
• adding basil or parsley
• use green onions instead of chives
• add crumbled bacon or chopped ham for more protein
• try topping the zucchini quiche with crumbled feta cheese or dollops of ricotta cheese
• add a flaky low carb pie
Ingredients
• 1 pound grated zucchini
• 1/2 tsp salt
• 6 large eggs
• 1 cup heavy cream
• 8 oz smoked gouda cheese (or add 1/8 – 1/4 tsp liquid smoke)
• 2 tbsp snipped fresh chives
• 1/2 tsp dried dill
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 tsp soft butter
2 cups mushrooms
Instructions
Preparation
• Place the zucchini in a colander and sprinkle with ½ tsp salt. Thoroughly mix salt into zucchini with your hands. Let sit for 10 minutes. Grate the cheese.
• Preheat oven to 350 F and set rack to middle position. Butter a 9 – 10 inch pie plate or quiche dish.
Method
• Rinse the zucchini with running water very thoroughly. With clean hands, squeeze out as much liquid from the zucchini as you can. Place the zucchini into a medium bowl and mix well with the dried dill and chives.
• Measure salt, pepper, eggs and heavy cream into a medium bowl and beat until frothy.
• Layer ¼ of the cheese into the pie plate followed with ⅓ of the zucchini. Alternate layering cheese and zucchini until used up. Gently pour the egg mixture over the quiche.
Bake
• Bake for 40-50 minutes depending on you oven or until the quiche is browned and just slightly soft in the middle. Remove from the oven and let cool to room temperature before serving.
• Cover with cling film and refrigerate any leftovers. Reheat in the microwave or oven. Great served with a green salad.
• Serve warm with a green salad. Serves 6 at 4.1g NET CARBS per serving.
Recipe and image sourced from Low Carb Maven
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