Paleo Swirly Crustless Quiche

Paleo Swirly Crustless Quiche.

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Ingredients

1. 1 Large Zucchini, shredded or grated and strained
2. 2 Large Carrots, shredded or grated
3. 1 tsp Rosemary-Sage Salt (see recipe below)
4. 12 Organic Pastured Eggs, beaten
5. 1 Tbsp Organic Pastured Butter or Coconut Oil
Rosemary-Sage Salt
6. ½ cup Fresh Rosemary Leaves
7. ½ cup Fresh Sage, chopped
8. ½ cup Coarse Sea Salt

Directions

Rosemary-Sage Salt
1. Preheat oven to 250°F.
2. Spread individual herbs on their own baking sheets, and dry in the oven until they break apart when handled between fingers.
3. This take roughly 4 hours.
4. Using a food processor or mortar and pestle grind dried herbs and salt to your taste.
5. Retry the herb in the oven if there is any remaining moisture.
6. Store the herb in glass jars in a cool, dry place.

Quiche
1. Preheat oven to 375°F.
2. Strain the zucchini with cheesecloth, or fine strainer.
3. Mix together the zucchini, carrots, Rosemary-Sage Salt, and eggs, and then set aside.
4. Grease a 9-inch baking dish with butter and pour the egg mixture into the pan. For a swirled effect, use a fork to create a circular pattern before baking.
5. Bake for approximately 45 minutes or until the edges are brown.

The quiche will puff up while baking and then deflate when removed from the oven.

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