Love, love, love . . . this wonderfully easy gluten free side dish. This hummer makes a huge dish. For me, that means I can divide into two halves, freezing one-half for later use or give to someone from my church who is shut in or sick. Pretty cool and yummy stuff, huh?
Don't like zucchini? No problem! Pick a veggie YOU like; slice/chop into a similar size and follow the same procedure. The results should be the same.
This is my recipe:
1 medium zucchini, cut diagonally
1 medium bell pepper, cut into 1/2-inch squares
1/2 medium red onion, diced
1/4 cup extra-virgin olive oil
1/3 cup scallions, thinly sliced (white part and tips of green part)
1 teaspoon salt, divided
6 large eggs
1/2 cup heavy (whipping) cream
1/2 cup Parmesan cheese freshly grated
This is how I put this recipe together:
1. Spray 8- to 9-inch quiche pan with gluten free non-stick cooking spray. Set aside.
2. Preheat oven to 425 degrees Fahrenheit.
3. Place zucchini, pepper, and onions on a baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt. Toss well.
4. Place in preheated oven for 15 minutes or until vegetables begin to turn a pretty golden brown.
5. While vegetables are roasting, place heavy cream, eggs, cheese and 1/2 teaspoon salt in a medium mixing bowl. Use a hand blender to thoroughly combine.
6. Remove from oven; turn oven to 350 degrees Fahrenheit.
7. Place roasted vegetables in bottom of prepared quiche pan. Pour egg mixture evenly over vegetables. Place filled quiche pan in center of baking sheet. Place in preheated oven. Cook for 20 to 30 minutes or until a knife inserted in center comes out clean.
8. To serve, cut into 8 slices; place on plate with a generous sprig of curly leaf parsley.
Oven Temperature: 425°F
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutrition (per serving): 204 calories, 157 calories from fat, 17.8 g total fat, 165.4 mg cholesterol, 448. 7mg sodium, 177.7 mg potassium, 3.5 g carbohydrates, <1 1.6="" 8="" fiber="" g="" protein.="" span="" sugar="">1>
Author: Dr. Jacquelyn P. Horne