Many of us are trying to cut carbs from our diets, and so a crustless quiche is a very attractive addition to our kitchen repertoire. For those of us who observe the Jewish dietary laws, this particular quiche is a boon for being parve, or a neutral dish that can be eaten with dairy or meat dishes. That is thanks to coconut milk, which makes a fabulous stand in for cow’s milk. We think this quiche is all the tastier for this substitution!

Parve Crustless Zucchini Quiche

Makes two pies

Ingredients:

• 6 large eggs, beaten
• 2 large zucchini, grated
• 1 large onion, chopped
• 1 tsp dried thyme
• 10 oz. full fat coconut milk
• 3 Tbsp olive oil
• Coconut oil for greasing pie pans
• 1 ½ tsp. Himalayan pink salt or more to taste, divided
• ¼ tsp ground black pepper or more to taste, divided
• A generous pinch of freshly ground nutmeg

Method:

1. Preheat the oven to 375 degrees F°. Grease 2 9-inch glass pie dishes with coconut oil and set aside.
2. Heat 3 tablespoons olive oil over medium heat in a sauté pan. Add grated zucchini, onions, thyme, ½ teaspoon salt, pinch of ground black pepper, and nutmeg, and cook until zucchini and onions are tender. Adjust salt and pepper to taste. Set aside to cool.
3. Blend eggs and coconut milk with 1 teaspoon salt and a pinch of pepper with a whisk until frothy.
4. Add cooled vegetables to egg mixture and pour into prepared pie dishes.
5. Place pie dishes in oven and bake for approximately 35 minutes, or until top is lightly golden and center of custard is just set when tested with a thin knife or toothpick.

Good hot or cold!