RECIPE TIME: Crustless Swirly Quiche!

Cathy's challenge this month is to get back into her fitness groove post illness and try 3 new recipes as chosen by myself.    Cathy is embarking on month 5.5, just two weeks away from the midpoint of her year long blog-venture.  She is regaining her health and creating her best post-divorce life.  To follow her journey look for blogs titled "A GOOD YEAR".

I am also extending this challenge to my friend, foodie (here is  her yummy blog!), and exercise partner I miss so much in Greensboro, Madeline.  She has asked for a little bit of help in the coming months.  More on that tomorrow!

One quick note on Cathy's workout routine, she as you may have read had a multi-week illness.  At this point, she is repeating a few weeks in her last program and the next couple weeks are just about getting back to feeling like herself.  We will be posting her month 6 plan in 2 weeks.

This is Swirly Quiche taken from Practical Paleo by Diane Sanfilippo, BS, NC.  Her website and book are both tremendous resources for whole food cooking.

Getting in your veg can be tough.  I love the huge serving of good-for-you that comes in this simple, freezable and easily repeatable dish. 5 ingredients!

This is an ideal Sunday morning dish. Or one to whip up and throw in the oven while you do your morning workout.  It makes six good size servings.  You can eat some and have some left for Monday morning, or freeze for late in the week.  I like this quiche cold, but it reheats well too.

Here is the dealio:

1 large zucchini, shredded or grated, and strained ( I used three little ones)
2 large carrots, shredded or grated
1 teaspoon Rosemary-Sage salt  (This is just a combo of dried sage and salt, she gives information on how to dry your own herbs.  An equal part sage and salt will do the trick.  I doubled up and did two teaspoons)
12 eggs, beaten
1 tablespoon butter, or coconut oil

Preheat oven to 375 degrees.

Shred your carrot and zucchini.  I did this by hand with the old Grater Buddy, but a food processor
would also be an efficient tool here.  Diane says you can go either way on straining the zucch.
I did strain the zucchini. You could possibly skip this step, but Diane recommended it
in regards to how the texture of your dish turns out.  I assume it will be less watery town with straining.
So I bought a little cheese cloth and gave the zucchini a good squeeze, and my quiche turned out moist but not too juicy.

Take your veg, mix it with your eggs and sage mixture.

Grease up a 9x13 baking dish with butter, or coconut oil.  Pour in the mixture and
to make it extra sassy, use a fork and swirl to make a circular pattern.

Bake for 45 minutes until the edges are brown.

Simple, veg packed breakfast goodness!
Obviously, there is great potential for variation with this dish.  If anyone tries it, and adds a twist, please share.  Note: I approve all my posts so if you don't see yours right away, I just haven't seen it yet, it helps keep spam on the run.

You can kinda see the swirls! Heel click!
I was so excited to eat it, I already cut in before I took my picture, CHOMP!