Zucchini Feta Quiche
A rich, savory, crustless quiche packed with buttery zucchini, feta, and eggs.
Ingredients
5 large eggs
1½ Tbsp butter or tallow (for sautéing)
1½ cups zucchini, grated and squeezed dry
¼ cup shallots or onion, finely chopped
½ cup full-fat heavy cream
â…“ cup crumbled feta cheese
¼ cup grated Parmesan cheese
2 Tbsp fresh dill or parsley, chopped
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Macronutrients
(per serving, makes 2)
Protein: 24
Fat: 42g
Carbs: 7g
Preparation
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or oven-safe skillet with butter or tallow.
Heat 1½ Tbsp butter or tallow in a skillet over medium heat. Add chopped shallots and cook for 2 minutes. Add grated zucchini and cook for 5–7 minutes until moisture cooks off and mixture is slightly golden. Season with salt and pepper. Let cool slightly.
In a bowl, whisk together eggs, heavy cream, feta, Parmesan, and chopped herbs. Stir in the cooled zucchini mixture.
Pour the mixture into the prepared dish. Bake for 30–35 minutes until the center is just set and the top is slightly golden.
Let rest for 5 minutes. Drizzle with a little olive oil before serving.
FRIDAY 260710