Spinach Zucchini Slice

This spinach zucchini slice is a combination of a quiche and a frittata with the added benefit of being jam-packed full of vegetables. It's also paleo, gluten and dairy free and can even be baked into muffins, if your heart so desires.  

Ingredients

  • 1 large zucchini, grated

  • 1 large field mushroom, finely chopped

  • 1 spring onion, finely chopped

  • 1 large handful baby spinach, finely chopped

  • 3 eggs, whisked (free-range organic or pastured if possible)

  • 1/3 cup extra virgin olive oil (EVOO) or melted coconut oil

  • 1/3 cup lactose free grated cheese

  • ½ cup coconut flour

  • 1 tsp tumeric

  • Sea salt & cracked black pepper to taste

  • 1 large roma tomato, sliced

Method

  • Preheat oven to 180 deg C.

  • Line tray with baking paper if making slice. If making into muffins, place silicon muffin moulds onto a tray or oil a muffin tray.

  • Press out any excess fluid from the zucchini otherwise your slice will go soggy

  • Combine veggies with wet ingredients including the cheese.

  • Add flour, baking powder & spices to bowl and combine. Add wet veggie mix to dry ingredients and stir through until combined.

  • If making slice: Pour intro tray and spread evenly, pressing down into corners. Place slices of tomato over slice mixture.

  • If making muffins: pour equal amounts into muffin moulds. Place 1 slice of tomato on top of each muffin.

  • Bake in oven for 15-25 minute or until firm and golden on top.

  • Remove from tray or muffin tins and allow to cool on wire rack. If making a slice, wait until fully cooled before slicing.

These are easily frozen and make a great protein packed snack or lunch! You can also add chopped bacon, ham or cooked chicken for a meat version.

Nourishing notes:

  • If using melted coconut oil, make sure to measure the equivalent amount when already melted (not when solid and then melting the oil); if you do the latter, the melted amount will be more than that listed and will affect the consistency and cooking time

  • Tumeric is a scientifically proven anti-inflammatory (at least its active component, curcumin, is). For your body to absorb it though, it requires ‘helper’ nutrients of black pepper and fat - always think of them as a trio!