Low Carb Zucchini Quiche

Janice Joy Miller

By
@earth2joy

Just felt like quiche, but had no milk, cream, or anything of that nature... except the Bailey's Mud Slide coffee creamer. I thought "why not". Just barely a hint of sweetness that worked well with the zucchini.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This will be great at your next brunch or even as an entree for supper along with a salad. I really liked the flavors in this quiche. The Bailey's creamer is definitely an odd ingredient, but it added just the right amount of sweetness to make it delicious.

Ingredients

BACON CRUST

9 slice
turkey bacon

EGG MIXTURE

6
large eggs
1/4 c
Bailey's Mud Slide Coffee Creamer
1/4 tsp
salt
1/4 tsp
pepper
1 pinch
freshly grated nutmeg
1 pinch
dried lemon peel granules

FILLING

2 large
zucchini (1 1/2 inch diameter x 8 " long)

TOPPING

4 oz
gruyere cheese, grated
1 pinch
cayenne pepper (optional)

Directions Step-By-Step

1
Preheat oven to 375 F.
2
Line quiche pan with 9 slices of bacon. Cut one of them up to fill in the holes in between.
3
Whisk together eggs, salt, pepper, Bailey's creamer, nutmeg, and dried lemon peel.
4
Use a mandolin on the thinnest setting to slice zucchini paper thin.
5
Spread 1/3 of sliced zucchini on top of the bacon.
6
Pour 1/3 of egg mixture on top of zucchini.
7
Repeat twice more until all of egg and zucchini are in the quiche.
8
Top with grated gruyere. Be sure to cover evenly.
9
Sprinkle with cayenne. (Optional)
10
Bake at 375 for 35 to 40 minutes until puffed up and lightly brown on top.
11
Remove from oven and let sit for 5 minutes or so before slicing and serving.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Hashtags: #low-carb, #Brunch