Carrot And Zucchini - Crustless Quiche Recipe

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Crustless Quiche Recipe With Carrot And Zucchini

The crustless quiche is a cross breed between an omelette and a cake with a mix of shredded carrot, zucchini and basil.

Ingredients:

• 1 tsp of olive oil
• 1 onion, finely chopped
• 200g of carrots, shredded
• 200g of zucchinis, shredded
• 1 tsp of dried basil or half a cup chopped fresh basil
• ½ tsp of white pepper
• ½ tsp of Himalayan salt
• ¾ cup of flour (spelt)
  
• 60g of feta cubed
• 3 eggs
• 1 cup of finely grated cheese
• ½ cup of cream

Step by step:

1. Wash and use a hand-grater to grate the carrots and zucchinis.
2. Peel and dice or grate one onion.
3. Heat one tablespoon of olive oil in a large pan on low to medium heat.
4. Sauté the finely diced or grated onion until it is translucent.
5. Add the grated carrots and let it heat through before stirring the grated zucchinis under.
6. Season the onion, carrot and zucchini mix with one teaspoon of dried basil, half a teaspoon of white pepper and half a teaspoon of Himalayan salt.  Turn off the heat.
7. Spread the flour on top and mix.
8. Preheat the oven to 180C°. Convert!
9. Grease the quiche form or 12 holed muffin pan with a bit of oil or butter and dust with flour.
10.  Break the three eggs into a bowl and whisk lightly, mix the grated cheese and half a cup of cream under.
11. Pour the eggs, cream and cheese batter into the cooled down vegetables and mix.
12. Spread half of the blend into the muffin forms or quiche form then distribute the feta cubes and cover with the second half of the mixture.
13. Bake the cake for 40 minutes and the muffins for 25 minutes at 180C°.

Serve warm or cold.

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