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Sean Can’t Cook: Crustless Quiche with Summer Squash

It’s been a while since we posted our last Sean Can’t Cook episode. So in honor of Paleo Week on UW Radio next week, we’re hooking up some Crustless Quiche with Summer Squash!

Diane Sanfilippo, author of The Practical Paleo Nutrition E-book joins me to lend a helping hand via Skype. Buy and download her book HERE and get 26 easy, inexpensive recipes and tons of info on how to get your Paleo lifestyle started.

This is some good stuff!!

Ingredients:
4 Tbsp coconut oil
1/2 a yellow onion, diced
12 eggs, beaten
5-6 small summer squash (shredded in a food processor or by hand)
3 green onions, chopped
1 Tbsp fresh chives, chopped
Paprika (optional)

Preparation:
Preheat the oven to 350 degrees.

Melt the coconut oil in a small frying pan and then pour it into a 9×11” glass baking dish to grease the bottom. Then sautee your diced yel- low onion in the pan with the remaining bit of melted oil. Season to taste with sea salt and pepper. (Okay, I actually had some cooked onions on-hand leftover from a previous night’s cooking, but you can make them fresh.)

Mixed beaten eggs with shredded zucchini, green onions and chives. Add sea salt, pepper and other spices as desired. I used some garlic and onion powder as well as a bit of rosemary.

Pour the egg and veggie mixture into your baking dish (sprinkle with paprika if you like as I did) and bake for approximately 40 minutes or until the edges are golden brown and the center is no longer runny or loose.

Remove from the over and allow to cool before slicing. The quiche will rise upon baking and flatten out a bit after it begins to cool. Slice and serve. I cut it into 6 servings (2 eggs each) but you can cut it smaller of course.

Freezing works well as quiche tends to reheat nicely in the toaster oven.

Variations and other ideas:
Mix in some cooked, chopped bacon or other cooked and chopped or shredded meat to add protein and flavor Use a combination of shredded carrots and zucchini in the mix.

Add in about 2 Tbsp of coconut flour for a slightly different texture Try baking in muffin tins for a more portable version.

Diane hooked us up! Save $15 on The Practical Paleo E-Book!

Comments

comments

9 thoughts on “Sean Can’t Cook: Crustless Quiche with Summer Squash

  1. Omar

    YEESS !! This is how you should’ve been doin it ! This is what I call a proper blog haha … finally you got off youtube and back to where everything belongs ! Soo glad Sean …. keep it up and hopefully this blog will ROCKK like Mark Sisson’s blog Mark’s Daily Apple !! My favorite two guys out there :)) !

  2. Geny

    I love this recipe…eating scrambled or sunny side up eggs can get old sometimes. Quiche is a great way to change that up! :) Making mine with some grass-fed beef hot dogs and some coconut flour at the moment. Will let you know how it turns out! This is great, thank you!

  3. ByeByeBigGuy

    Nice post! I’m going to give the quiche a try. The Paleo lifestyle is one of the best it is the way I was able to drop 100 pounds. I also pick up a lot of tips from you as well.

  4. Nicole

    Thanks for the great recipe. I added ground turkey, sauted leeks and a few pieces of crumbled bacon. Also, I just sliced the zucchini as I didn’t have time to shred it and it still came out fine. And I added a few more eggs to the recipe because of all the additions. AMAZING and lasted for days!!

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