I have never really been a quiche person but I would make an exception if I were growing zucchini this year (time to get caught up on all the recipes I’ve saved to post)!
http://theculturedcavewoman.com/2013/12/16/paleo-quiche-with-a-zucchini-crust/ (dead link)
3 cups shredded zucchini (about 4 medium zucchinis)
5 TBSP almond flour
1/8 tsp garlic powder
¼ tsp salt
1/8 tsp ground pepper
1/8 tsp dried rosemary
1 medium green bell pepper, chopped
1 pkg zesty Italian turkey sausage (or any sausage you like)
½ cup chopped onion
1 cup broccoli, chopped
1 8oz container mushrooms, sliced
¼ cup coconut milk (or cow)
Dash of salt
Directions for the crust:
First, spray a 3qt casserole dish with coconut oil or olive oil & preheat your oven to 400. Shred the zucchini & blot with paper towels to remove all excess moisture. Get out as much moisture as you can! It’ll make the texture taste much better.
Mix the zucchini with the remaining ingredients (eggs, almond meal and spices).
Spread the mixture in the bottom of the pan and up the sides, making sure it’s even, so it cooks proportionately!
Bake at 400 for 22 min or until crispy & firm to the touch.
Meanwhile, start cooking the filling. Brown the sausage in a pan with the onion and bell pepper, until the meat is cooked through and veggies are somewhat tender.
Add the mushrooms and broccoli and cook another 3-5 min. Drain the pan and set it aside to cool.
Once it’s cooled, mix with the eggs and milk. Pour mixture into zucchini crust.
Lower the oven temp to 375 and bake for 25 min or until firm. Let cool for 10 minutes and then ENJOY!