Zucchini quiche-tart

Ingredients: 1 medium size zucchini shredded (about 2 cups) 1 &1/2 cup cheese mix (mozzarella, ricotta, goat cheese) 3 eggs 1 cup cream (optional) 2 tbsp all purpose flour 1 tsp psyllium husks cherry tomatoes slices – for topping (optional)

Quick Guide: Prepare all your ingredients – shred the zucchini and cheese Mix in eggs, zucchini, cheese, flour, psyllium husks and cream into a big bowl. Plate a baking pan with the composition above and top with the cherry tomatoes Heat the oven at 180ºC (360ºF) and then bake the dish for 50 min

Detailed Guide
1.  Prepare the ingredients
So…this is when having that simple kitchen robot comes in handy – we need to shred the zucchini and cheese. Same effect could be obtained by grating them but it will make you work for it. Slice some cherry tomatoes into quarters for topping.

2.  Mixing
Into a large bowl, mix in together the eggs, zucchini and cheese. Incorporate the flour and psyllium husks and add in the cream. Make sure the entire composition is very well mixed.

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3. Bake
When the above step is done, start to heat your oven at 180ºC (360ºF). Prepare a baking pan and pour in the composition (note I still use my silicon one). Top the composition with the cherry tomatoes then put it in the middle of your oven for approximately 50 minutes or until fully baked.

Let it cool down before serving. Can be served warm or at room temperature. Can be served with hot-sauce (like Sriracha)

Can be stored in the fridge for 2 more days, though mine never last this long.