How to Make a Zucchini Layered Quiche - Eating Low with Amy 51

Eating Low with Amy Low Hassles, Low Carb Recipes Episode 51: Zucchini Layered Quiche Hi this is Amy and welcome to Eating Low. Today we’re going to be making a recipe that one of my viewers named Lannie sent me and I think it’s a great recipe so I’m going to try it. I ate a brunch for today because I was just working all morning and now I need something to eat. So this is kind of a nice Sunday brunch meal. And we’re going to make a crust as quiche and we’re going to line the bottom of the pan with sliced zucchini and slice these as thin as you can because you do want them to be kind of like a crust. So you don’t want big, thick pieces. And I’m placing them all around the bottom. We’ll see if I can get them to stand up on the sides. It’s kind of fun. This was my—I’m still missing my pie plate. I don’t know what happen to it. So I’m using this little thin one which doesn’t hold as much I don’t think as my old pie plate but we’ll see what we can do. So we’ve made a nice layer all over the pan and you could probably get a little fancier and make this layer a little better but this looks good for now, organizing. Then we’re going to take some bacon and you can use a regular bacon. I’m using turkey bacon just because I prefer it. What we’re going to do is sprinkle the bacon all over, kind of doing with the bacon layer. Don’t use all of it, save some for another layer, gosh this is so pretty. It really is, a lot of different colors. Then we’re going to do a cheese layer. And again, you can use whatever cheese as you want. I’m going to use a cheddar, it’s a mix of pizza cheese actually but you could do it and make some cheddar and Swiss. Any kind of cheeses that you like or you could just stick with like cheddar and you guys know me, I tend to go a little easy on the cheese but you know. If you want to use more, you use more. It’s up to you and that’s what’s so great about this recipe and why like it is that you can make pretty much anything you want just by varying the combinations. So we’re going to do another layer of the zucchini. Gosh at first I thought I had too many zucchini but I think I just had the perfect amount. And now I’m going to do—I have a few left over, I guess I could squish them in. Like I said, this pie pan doesn’t hold a whole lot. And then we’ll take some more of the turkey bacon. I’ll make another layer. And then we’ll do another little with the cheese. And then, we’ve got five eggs and hopefully they’re all going to fit in this pie pan. If you use a regular pie it doesn’t probably fit. This one is just kind of small. So I got five eggs and I mix it with a half cup of cream. You could use a little more if you want. It’s kind of a personal preference. I tend to use go easy on the cream a little bit but I’m using half and half. You can also use heavy cream. It really is up to you. I tend to use half and half just to save a little bit and heavy cream is too heavy for me. So we’re going to pour this over and it’s sinking down into the pie pan and getting into all the layers. Oh! This looks so good. It looks really, really good and I came up perfectly actually. I was worried but it fit. Remember we’re just going to top it of with some more cheese. This looks so good. This looks like a really good looking brunch. So now we’re going to pop this in a 350 degrees oven for 35 minutes. It’s hot in there. I put 35 on my timer and then we’ll check it and see if it’s ready to go and let’s again see if it’s still like wet and if it is, we’ll give it a little more time and if not, we’ll eat it. So my quiche is ready and I give it a couple more minutes. It’s just something you’ll have to check and see because it can take allow when you cook quiches to get if not then to get everything all set. So now, I’m going to—it looks really pretty. I’m going to chop it into slices, this looks so good. I’m like very excited to eat this. I’m so hungry. It’ll be a great brunch. And I’m just going to dig out a piece. Look at it now because it’s going to be ugly when I get on—getting my quiche piece out. It looks so good and looks at that all the layers that are inside. It looks really pretty. This will be a great meal if you’re having guest over because it’s really pretty and it looks like it’s going to taste amazing. I want to thank Lannie for sending this recipe because this is something I never would have thought of doing. You know, putting the zucchini as layers. As you can tell, I’m really hungry. I just need two slices and then also, you can add salt and pepper before you cook it or after you cook it. I usually add some after. In that way if you’re cooking for people who maybe don’t like pepper or you know, or watching the salt, each person can add their own but that’s up to you. Some people took it and put it in while it’s cooking. So let’s taste it I’m so excited. And this looks so good. Wow! That’s good. That is really, really good. I just got a piece on those zucchini and it is awesome. This doesn’t even feel like a quiche you know, like I’m—sometimes when you eat a low carb and you just get more eggs and more cheese, you know whatever but the zucchini really add something to it. It’s really good. I highly recommend this. And as you can see, I whipped this up in really no time. It came together really easily. The longest part was probably cooking the bacon, cutting up the zucchini and then just waiting for it to cook. So again, thanks to Lannie and thanks for eating low with Amy.