Pesto Zucchini Mixture Ingredients:
2 tbs extra virgin olive oil
1 brown onion finely chopped
3 cups grated zucchini – ends trimmed, about 4 med sized zucchini
2 tbs pesto
Quiche Egg and Cheese Pesto Filling Ingredients:
2 cups coconut milk
2 cups grated goat’s cheese
3 tbs pesto
1 ½ tbs oregano
¼ tsp salt
Ingredients for the Pyrex dish preparation:
1 Zucchini peeled into ribbons
1 tsp coconut oil (for greasing)
Preheat oven to 200˚C
For your Pyrex dish preparation
With the vegetable peeler, peel one zucchini into thin ribbons. Make sure you trim the ends of the zucchini first. Don’t peel the zucchini.
Grease a Pyrex dish with a bit of coconut oil and arrange the thin zucchini ribbons all around the dish including the bottom to create a crust like style. Set aside.
For the Pesto Zucchini Mixture
Grate 3 cups of fresh zucchini.
Squeeze out the excess water with your hand and discard the zucchini water or reuse in another recipe.
In a saucepan warm olive oil and add chopped brown onion and grated zucchini. Fry under medium heat until fragrant and no more liquid appears in the pan. It should not take more than 5 minutes. Stir in 2 tbs of pesto into the cooked zucchini.
Allow to cool down for 15 minutes in a bowl before using.
For the Quiche Egg and Cheese Pesto Filling
Meanwhile, in a large mixing bowl, whisk the eggs, milk, oregano, pesto and grated goat’s cheese. Adjust salt and pepper to your taste.
Combine the cooked pesto zucchini mixture into the egg mixture and use the mixture to fill your prepared Pyrex dish.
Bake for 35-45 minutes or until a tooth pick inserted in the middle comes out clean.
Carefully remove from the oven. Place a plate on top of the quiche and flip over to remove the quiche from your Pyrex dish.
Eat hot or cold.
Store in the fridge up to 3 days, on a plate covered with foil to prevent the quiche from drying out.