Zucchini & Mushroom Easy Crustless Quiche (Edit recipe)

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Want a quiche that's low on carbs? I got you covered with my zucchini and mushroom crustless quiche recipe. Perfect for making the night before and storing it in the fridge to serve guests the following day.

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

9

Serves: 6

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 350 F and move your rack to the middle tray
  2. In a small bowl, grate the cheese of choice and set aside
  3. Using your olive oil of choice, lather your pie dish or baking tray
  4. Wash, dry, and grate your zucchini onto a cutting board
  5. Drain your zucchini shreds over the sink and place dried zucchini into a large bowl
  6. Slice up your mushrooms and set aside
  7. To your large bowl add your salt, pepper, mushrooms, and dried dill to the zucchini and mix until coated
  8. In a separate bowl, crack your eggs and add in your heavy cream
  9. Whisk them until fluffy
  10. Begin layering your quiche with half of your cheese first then veggies
  11. Pour your egg mixture over the top
  12. Cover the mixture in the remaining cheese
  13. Bake in the oven for 40min until quiche puffs up and is golden brown
  14. Allow to cool at room temperature before serving and enjoy!

Notes

I baked mine in a glass oven-safe pie dish 9inch.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:403
Fat:37 g
Carbohydrates:3 g
Protein:17 g
Cholesterol:105 g
Sodium:317 mg
Fiber:1 g
Sugars:0 g
Sugar Alcohol:0 g
Calculated per serving.
Appetizers Coconut Free Gluten Free Grain Free Keto Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian

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