Zucchini Corn and Feta Crustless Quiche (GF)

Source: Uncomplicated Chef | Serves: 6 | Time: 1.25 hr

Changes: replaced heavy cream with coconut milk and replaced cornmeal with flax meal.

Ingredients

2 #zucchini, thinly sliced medium sized

1 ear fresh #corn, kernels removed

3-4 garlic cloves, minced

1 onion, diced

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

3 eggs large

1 cup plain Greek yogurt

1/2 cup coconut milk

1 cup feta cheese, crumbled (I used vegan since I had it on hand)

2 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

1/3 cup flax meal + 2 tbsp for the baking dish

pinch of red pepper flakes, optional

1 tbsp butter or oil to grease the pan

Instructions

Preheat the oven to 350F degrees. Butter a baking dish. Sprinkle the 2 tbsp of flax meal into the baking dish making sure the bottom and sides are coated. Shake out the excess.

Heat a large deep skillet over medium heat with the olive oil. Add the onions and garlic and allow them to cook until the onions are translucent.

Add the corn and zucchini and season with salt, pepper, and red pepper flakes if using. Let them cook until soft and tender, 5-10 minutes.

Remove from the heat and set aside.

Add the eggs, yogurt, flax meal, and coconut milk to a bowl and whisk together.

Stir in the fresh herbs and feta. Check for seasoning.

Spread the zucchini and corn mixture into the bottom of the prepared baking dish. Pour the egg and cheese mixture over the top.

Allow the quiche to bake for 40-45 minutes until golden brown, puffed, and the eggs are set.