How to Make Perfect Crustless zucchini quiche delicious and easy to make.

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It's definitely a dish that is worth trying, because you won't be disappointed. I love making low carb quiches for my family. They're always a crowd pleaser, and the leftovers usually last us several days.

Use zucchini (i used green zucchini and yellow straightneck squash).
You need spring onions, white and green parts.
Use chopped dill.
You need to prepare eggs.
You need to prepare milk.
Provide grated cheese( i used sharp cheddar).
Provide salt, pepper, dash of cayenne.

Short Tips:

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Slice zucchini on a mandolin and generously sprinkle with salt. Set in colander over stink for 20min.
Wisk together eggs, milk, 1/4 cup cheese, pepper and cayenne.
Wipe zucchini slices with paper towel. Spray pie or quiche pan with oil spray and lay half of the zucchinis on a bottom..
Sprinkle with remaining 1/4cup cheese and lay the rest of zucchini on top of cheese.
Sprinkle with dill and onion and pour milk mixture on top. Gently shake pan to make sure your custard base got between all the slices..
Bake at 350 for 30-40min. Until golden brown and just slightly shaky right in the middle. Let stand10min before slicing. Enjoy as a side dish or quick bite between meals.

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