Is this my third Perfectly Plated in a row of zucchini recipes? YES! I can’t help it! My seasonal obsession with this summer veggie continues. This time with a whole lot of fancy! Add this to your next brunch to really kick it up a notch. I will say this recipe isn’t exactly fast but it is easy, chic, and low carb.
The fancy Keto Squash Quiche
Keto Crust
what you need:
1/2 cup coconut flour
3/4 cup almond flour
1 tbsp onion flakes
1 tsp garlic salt, and more to sprinkle
1 tsp garlic powder
2 eggs
2 tbsp butter
what you do:
Simply just add everything to a food processor and pulse. I used a standard pie pan and sprayed it with olive oil. Then, press crust into pan and poke with a fork. Bake on 350 degrees for 15 minutes.
the filling
what you need:
4 eggs
1/2 cup milk
1/2 cup shredded Swiss cheese
1 large or 2 small zucchini
1 large or 2 small yellow squash
1 large carrot
what you do:
Whisk together eggs and milk and pour into baked crust.
Sprinkle cheese
With a vegetable peeler slice zucchini, squash, and carrot and make thin ribbons. Roll them up to make a little rosette and starting from the outside in add them to your filled quiche until they are packed rather tight.
Bake on 350 degrees for 50-60 minutes or until the middle is set and no longer jiggles.
I did the yellow and green squash first and added in the carrot just for a little color. Not only is this dish pretty it’s delicious, too!
Thanks for stopping by!
Have a fabulous day!
“Try new recipes, learn from your mistakes, be fearless, and above all, have fun!”
