being an oatmeal connoisseur for so many years, i was a little nervous about finding a new go-to breakfast that i would foster equal affections for upon entering into the world of paleo. that is until i found a recipe for a three-ingredient crustless quiche in practical paleo. yep, you read that right, THREE ingredients. i mean, part of the reason i always loved oatmeal was the fact that it was relatively dummy-proof. pour oats into bowl, throw in some water, and hit 1:30 on the microwave. bam, breakfast. so when all i had to do to create my very own french-inspired ooh la la breakfast casserole was combine eggs, carrots, zucchini and a handful of spices, my hope in discovering a replacement for my most important meal of the day were restored.
plus, telling someone that you made a quiche over the weekend totally makes you sound impressive. “oh you know, just ran some errands, met a girlfriend for coffee, made a quiche…”
and on top of all of that, it’s really delicious, guys. like, serve me up two pieces, please delicious.
so if you’re looking for a great make-ahead breakfast that is not only easy, but quite tasty, and makes you feel like you’re a graduate from le cordon bleu cooking school, i highly suggest you find a chicken, gather up a dozen eggs, and make this crustless quiche, stat.
swirly crustless quiche
from practical paleo
makes six servings
1 large zucchini, shredded or grated and strained (this is where having a food processor comes in handy, but a hand-grater works, too!)
2 large carrots, shredded or grated (trader joe’s sells a bag of pre-shredded carrots that is a game changer)
1 teaspoon rosemary-sage salt (i usually just throw in a pinch of whatever i have in the spice rack -sage, thyme, sea salt, crushed black pepper, etc. go crazy!)
12 eggs, beaten
1 tablespoon butter, bacon grease or coconut oil
preheat oven to 375*.
strain the zucchini with a cheese cloth or strainer bag (totally not necessary, but the recipe says it could enhance the consistency of the quiche). mix together the zucchini, carrots, spices, and eggs in a large bowl, and then set aside.
grease a 9 X 13″ baking dish with butter (i use the coconut oil spray from trader joe’s because it’s just easier) and pour the egg mixture into the pan. for a swirled effect, use a fork to create a circular pattern before baking.
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.
serve alongside bacon, sausage, or any other breakfast meat of choice. or eat alone. while standing in the middle of your kitchen when you’re starving at 11:00 p.m. at night. i mean, hypothetically.