- 1 medium zucchini, shredded
- pinch of salt
- 1 and 1/2 large onions, halved and sliced into thin wedges
- 1 and 1/2 tbsp butter or ghee
- 1 pound asparagus
- 1 tsp butter, ghee, or coconut oil, melted
- 10 eggs
- 1/4 cup milk of any kind (I use THIS)
- 1 tsp salt
- 1/2 tsp garlic powder (like this)
- 1 tbsp fresh dill, finely chopped (or 1/2 tsp dried dill)
- black pepper, to taste
- fresh dill
- Preheat oven to 400’F. Liberally oil a 9 inch cake pan and line bottom with a circle of parchment paper. Set aside.
- Place grated zucchini in a colander, sprinkle with a pinch of salt, set aside in sink to drain.
- TO MAKE CARAMELIZED ONIONS: Melt one and a half tablespoons of fat in a large skillet on medium heat. Add onions and cook for 30-35 minutes, stirring every few minutes. Reduce heat after about 20 minutes and stir more often. Reduce heat slightly and add a tablespoon of water if onions begin to stick or are getting too brown.
- While onions cook, chop off woody ends of asparagus, arrange on a baking sheet, drizzle on 1 tsp of melted fat, and roast in hot oven for 14 minutes, until spears begin to soften. Give the pan a shake halfway through. Remove from oven and allow to cool slightly. Reduce oven heat to 350’F.
- Once onions are done, place shredded zucchini into a clean hand towel or a double layer of cheese cloth. Squeeze excess moisture out to avoid a runny quiche. Roughly chop asparagus spears and place into prepared cake pan along with caramelized onions and squeezed zucchini. Gently mix to combine.
- Whisk together eggs, milk, salt, garlic powder, dill, and pepper. Pour egg mixture over vegetables and shake pan to settle.
- Bake at 350’F for 35-40 minutes, until center is set. Remove from oven and allow to cool slightly. Gently run a butter knife around the sides of cake pan and carefully invert quiche onto flat plate. Peel off parchment paper and invert the quiche one more time onto another plate to get the pretty side on top. Garnish and enjoy!
- I make this in a cake pan because I like to flip it out onto a plate to serve. Feel free to make this in a baking dish or skillet if you don’t mind serving it that way.
- Be sure to squeeze excess moisture out of shredded zucchini because runny, wet quiche is never good.
- Caramelized onions can be made a day of two ahead of time to save time. I usually make 2-3 onions worth of caramelized onions as my family loves to add them to all kinds of meals.