Carrot Zucchini Quiche Recipes

CRUSTLESS CARROT ZUCCHINI QUICHE

Steps:

• Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
• Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
• Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
• Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
• Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.

PALEO-ZUCCHINI-CARROT QUICHE

Steps:

• Preheat oven to 375F.
• Grate the zucchini, put in a bowl and sprinkle with salt. Toss and let stand while you prepare the remaining ingredients. Salting it will help to remove excess moisture which would make the quiche soggy.
• Cook the bacon and crumble it.
• Grate the carrots.
• Crack the eggs into a bowl and whisk until well combined.
• Chop the herbs.
• Put the zucchini in a cheesecloth bag (or just use your hands) to squeeze out as much water as you can. This will help the quiche to set up nicely. This step is very important to avoid a watery quiche.
• Put the drained zucchini in a bowl with the rest of the ingredients and stir until well combined.
• Oil a 9 or 10 inch quiche dish or pie plate. Pour the mixture into the dish and smooth with the back of a spoon.
• Bake at 375 for 40 to 45 minutes until set in the middle, lightly browned and just beginning to brown on the edges.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES

Steps:

• Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
• In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
• Stir in cheese, carrots, zucchini and bell pepper.
• Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
• Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

CARROT AND CHEESE CRUSTLESS QUICHE

Steps:

• In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
• Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
• Remove from heat and cool.
• In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
• Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
• Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
• Cut into square and serve.