Quiche sans croûte facile aux courgettes et aux champignons de Zoë

Want a quiche that’s low on carbs? I got you covered with my zucchini and mushroom crustless quiche recipe. Perfect for making the night before and storing it in the fridge to serve guests the following day.

Préparation: 15 minutes

Cook: 40 minutes

Difficulté: Facile

Ingrédients

1 ensemble Courgettes, (graded, I used a small one)
1 pincée Sel et poivre
6 entier Œufs
1 tasse de Crème épaisse (crème à fouetter)
1 tasse de White Cheddar Cheese, (feel free to use whichever cheese you desire)
2 cuillères à soupe dried Dill
4 entiers Champignons blancs, sliced
2 cuillères à soupe Beurre non salé
3 cuillères à soupe Zoé Huile d'olive extra vierge

Processus

Preheat your oven to 350 F and move your rack to the middle tray
In a small bowl, grate the cheese of choice and set aside
Using your olive oil of choice, lather your pie dish or baking tray
Wash, dry, and grate your zucchini onto a cutting board
Drain your zucchini shreds over the sink and place dried zucchini into a large bowl
Slice up your mushrooms and set aside
To your large bowl add your salt, pepper, mushrooms, and dried dill to the zucchini and mix until coated
In a separate bowl, crack your eggs and add in your heavy cream
Whisk them until fluffy
Begin layering your quiche with half of your cheese first then veggies
Pour your egg mixture over the top
Cover the mixture in the remaining cheese
Bake in the oven for 40min until quiche puffs up and is golden brown
Allow to cool at room temperature before serving and enjoy!