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
- 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
- Preheat the oven to 375 degrees F°. Grease 2 9-inch glass pie dishes with coconut oil and set aside.
- 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.
- Blend eggs and coconut milk with 1 teaspoon salt and a pinch of pepper with a whisk until frothy.
- Add cooled vegetables to egg mixture and pour into prepared pie dishes.
- 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!