Carrot Zucchini Mini Quiches

Ingredients

2 teaspoons coconut oil

¾ cup packed grated green zucchini

¾ cup packed grated carrots

2 green onions, green ends trimmed off, white finely chopped (optional)

4 large eggs, whisked

1/3 cup grated Monterrey Jack cheese

¼ teaspoon salt

 

Instructions

1. Preheat oven to 350° F and grease a mini cupcake pan.

2. In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.

3. In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini cupcake pan.

4. Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small                  knife or spatula.

5. Serve cold or warm – they are delicious both ways!

 

Serves 8-12 (24 mini quiches)

Inspired by: Laura Fuentes

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