Practical Paleo Swirly Crustless Quiche

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Carrots

  Raw

  2 large or 144g

• Egg

  Whole, fresh eggs

  12 large or 600g

• Bacon grease

  Animal fat

  1 tbsp or 13g

Directions

1. Shred or grate the zucchini. Strain the zucchinni with a cheese cloth or strainer bag. Shred or grate the carrots.
2. Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking dish with bacon grease.
3. Mix together the zucchini, carrots, and eggs in a large bowl. Pour the mixture into the baking dish. For a swirled effect, use a fork to create circular pattern before baking.
4. Bake for approximately 45 minutes or until the edges are brown. The quiche will puff up while baking and then deflate when removed from the oven.