Quiche de abobrinha e cebola caramelizada (opção cetogênica)

Ingredientes

• 1 9-inch pie crust
• 1 medium zucchini (sliced thin)
• 1 small white onion (sliced thin)
• 2 tablespoons red bell pepper (diced)
• 1 tablespoon avocado oil
• 5 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon fresh thyme
• 1/8 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1/3 cup heavy whipping cream
• 2 tablespoons parmesan cheese (freshly grated)
• 1 and 1/2 cup Gouda cheese (grated)

Modo de preparo

1. 1

   Preheat your oven to 350°F. Place the pie pan on a larger sheet pan to catch any spills. (any pan will work but it should have an edge to catch overflows.) After the oven is preheated, blind-bake your pie crust until lightly browned about 10 minutes. (How to blind bake instructions in the post above, if needed.)

2. 2

   Thinly slice the onion and zucchini and dice the bell pepper. Saute them along with the salt, pepper, dill, and thyme in 1 tablespoon of avocado oil until the vegetables are soft. (heating the seasonings brings out the flavor.)

3. 3

   Remove from the pan and spread evenly in your pie crust.

4. 4

   Sprinkle the gouda and parmesan cheese over the zucchini mixture.

5. 5

   Meanwhile, in a bowl, whisk the eggs until fluffy.

6. 6

   To the eggs, add the heavy cream and stir.

7. 7

   Pour the egg mixture over the zucchini, onions, peppers, and cheese.

8. 8

   Bake at 350°F for 25 to 30 minutes until set in the center and lightly brown on top.

9. 9

   Remove from the oven and allow to cool for 5 minutes before cutting and serving.

10. 10

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. See post above for freezing instructions.