Cheesy Crustless Zucchini Quiche

Ingredients

• 2 cups zucchini, (grated, measured after all liquid squeezed out. Begin with 2 medium zucchini.)
• 3 tbsp almond flour, (finely ground)
• 1.5 tbsp coconut flour, (See note below)
• 1 tsp baking powder
• 4 large eggs, (beaten)
• 1/2 cup milk, (or cream)
• 1/2 cup onion, (finely chopped)
• 1 cup cheddar cheese, (grated)
• 1/2 cup feta cheese, (crumbled)
• 1/2 cup cherry tomatoes, (halved)
• 1 tbsp fresh basil, (chiffonade cut or 1 tsp dried)
• 1 tbsp fresh oregano, (chopped or 1 tsp dried)

Instructions

1. 1

   Drain zucchini: Grate zucchini. Using a food processor makes this a quick job. To prevent the quiche from being watery, zucchini must be well drained. Put the grated zucchini in a colander over a bowl. Sprinkle with salt and toss. Place another smaller bowl on top of the grated zucchini in the colander and weigh it down with something heavy, like a large can. Let sit until it starts to release water, then press down occasionally for 20 minutes or so. Squeeze out remaining water with a towel or your hands until you have 2 cups of drained zucchini.

2. 2

   Preheat oven to 350°F. Lightly oil or spray a 10-inch quiche dish.

3. 3

   Combine: While zucchini is draining, sift the flours and baking powder in a small bowl.

4. 4

   Beat: In a large bowl, combine the beaten eggs, milk, cheddar cheese, feta cheese, onion, basil, oregano and well-drained zucchini.

5. 5

   Combine: Add the dry ingredients to the wet ingredients and stir well to combine.

6. 6

   Transfer the mixture to the baking dish. Arrange halved cherry tomatoes on top, pressing gently into the mixture.

7. 7

   Bake at 350°F. for 45- 50 minutes or until center is set and knife inserted comes out clean.

8. 8

   Garnish and slice: Garnish with extra herbs, if desired. Let stand for 5 minutes before slicing into wedges.