Zucchini Quiche (2g Net Carbs!)

 I love that this zucchini quiche is perfect for a quick low carb breakfast, a healthy snack, or a light dinner! Eat it hot, cold, or standing in front of the fridge!

Ingredients:

• ▢1 Pie Crust I use my low carb pie crust
• ▢12 Pieces Prosciutto
• ▢4 Zucchinis
• ▢6 Eggs large
• ▢1 Cup Heavy Cream
• ▢1 Teaspoon Kosher Salt plus more to sweat the zucchini
• ▢1/2 Teaspoon Pepper
• ▢1 Lemon Zest
• ▢1 Tablespoon Thyme chopped
• ▢1 Cup Goat Cheese crumbled

Instructions:

• Preheat oven to 375 F.
• Prep 1 pie crust according to crust's instructions and place in a 9" pie or quiche pan.
• Use a mandoline to julienne 4 zucchinis into 1/4" strips.
• Toss zucchini in a colander and sprinkle heavily with salt. Toss to ensure it's evenly coated and allow the zucchini to sweat for 15 minutes.
• After 15 minutes, run the zucchini under water and dap off with paper towels until dry.
• Roll the zucchinis into roses and fit them into the pie pan. For less work: slice the julienned zucchini into quarters and toss them into the pie pan.
• Whisk 6 large eggs,1 cup heavy cream,1 teaspoon salt, 1/2 teaspoon pepper, 1 lemon zest, and 1 tablespoon chopped thyme.
• Stir in 1 cup goat cheese.
• Pour into the pie pan and bake in the oven for 35-40 minutes, or until the center is firm and the edges begin to brown.
• Allow quiche to cool before slicing, and enjoy!