Crustless Zucchini Quiche & Pesto & Parmesan

Crustless Zucchini Quiche & Pesto & Parmesan

Ingredients 

• Pesto Zucchini mixture
• 2 tablespoon extra virgin olive oil
• 1 brown onion finely chopped
• 3 cup grated zucchini ends trimmed – about 4 medium size zucchini
• 2 tablespoon pesto
• Quiche Egg and Cheese Pesto Filling
• 6 eggs
• 2 cup dairy free milk like coconut milk or almond milk
• 2 cup grated parmesan
• 3 tablespoon pesto
• 1 1/2 tablespoon oregano
• 1/4 teaspoon salt
• For the muffin tins preparation
• 1 zucchini peeled into ribbons
• 1 teaspoon extra virgin coconut oil or vegetable oil of your choice (to grease the muffin tins)
• Preparation Method
• Preheat oven to 200C (392F).

1. For the muffin tins preparation
2. With a vegetable peeler, peel one zucchini into the thin ribbon.
3. Make sure you trimmed the ends of the zucchini first. Don’t peel the zucchini.
4. Grease an 8 holes muffin tray with a bit of coconut oil and arrange the thin zucchini ribbons all around the muffin tin including the bottom to create a crust like the style. Repeat for each muffin hole until the tray is full. Set aside.
5. Pesto Zucchini Mixture
6. Grate fresh zucchinis into 3 cups of grated zucchini. I used a manual grater but you can use a food processor with the right attachment.
7. Squeeze out the excess water with your hand and discard the zucchini water or reuse in another recipe.
8. In a saucepan warm olive oil and add chopped brown onion and grated zucchini.
9. Fry under medium heat until fragrant and no more liquid appears in the pan.
10. It should not take more than 5 minutes. Stir in 2 tablespoons of pesto into the cooked zucchini.
11. Cool down for 15 minutes in a bowl before using.
12. Quiche Egg and Cheese Pesto Filling
13. Meanwhile, in a large mixing bowl, whisk the eggs, milk, oregano, pesto and grated Parmesan.
14. Adjust salt and pepper to your taste.
15. Combine the cooked pesto zucchini mixture into the egg mixture and use the mixture to fill each prepared muffin tin.
16. I used about a cup per muffin case. It depends on the size of muffin tins you use of course mine are jumbo size.
17. Bake for 35-45 minutes or until a pick inserted in the middle comes out clean.
18. Carefully remove from the muffin tray. Place a cookie rack on top of the muffin tray and flip over.
19. All the crustless quiche will come out together and it should not break using this technique.
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22. Visit Full Recipes>> Crustless Zucchini Quiche & Pesto & Parmesan@owrecipe.net

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