I’m always looking for ways to include more greens into my life in ways that don’t feel like I’m grazing, herbivore-style, on mounds of cold leafy structures, which, even drizzled with the finest of extra virgin olive oils, still isn’t enough of an enticement to cause me to enjoy salad. I just don’t. If you do, God love ‘ya – go at it! But me? My idea of getting greens down in a compatible way includes plenty of COOKING. Spinach sauteed with garlic, a hearty bowl of minestrone soup, or cauliflower puree are all examples of good times that can be had with fresh produce. And so is this next recipe, which I adapted from a reader recipe in my local newspaper. It’s quick, has lots of greens, is a good source of protein, and has just the right ratio of simple carbs to make it a comfort food, in a totally non-destructive way. Bon Appetit!
Gluten-Free Zucchini Quiche
1/4 cup water
1 tsp. onion salt
1/2 tsp. pepper
2 large to medium zucchinis, shredded with a cheese grater
1 cup Gluten-Free All-Purpose Baking Mix (such as Bob’s Red Mill, Namaste, Pamela’s, or Bisquick…truth be told, I only had Bob’s Red Mill GF Pancake Mix in the cupboard and it worked fine)
1 cup shredded Manchego cheese (made with sheep’s milk)
Preheat oven to 325
In a large mixing bowl, whisk eggs and water until fluffy and well-blended. Add salt and pepper and mix well. Fold in shredded zucchini until thoroughly mixed. Add the baking mix, 1/2 cup at a time until well blended with other ingredients. Add the shredded Manchego and mix thoroughly. Spray an 8×8 baking pan with cooking spray and pour egg mixture into it, spreading it evenly with a rubber spatula. Bake for 25 minutes, then check. If quiche still feels undercooked in the middle leave it in another five minutes before checking again. If it feels soft, but nearly done, oven can be shut off and it can sit in cooling oven for another ten minutes.