Zucchini Dill Quiche- Quiche Number 3121 and Counting

3120.

Yup, that's the approximate number of quiches I made during the 10 years I ran B&B's.

And yup, real men do eat quiche... well at least mine does!

I think I started cooking at about 2, and never had the good sense to stop.

Cooking is a labor of love.  And love it, I have.  And no matter where life has led me, I've always come back to my true passion, cooking.  And here we are!

I started working in B&B's when I was 15, cleaning rooms and quickly worked my way up to Innkeeper.  From there, I worked at the best B&B's in Santa Barbara- all of which helped mold my cooking skills, and me as a person.

You see, cooking is from the heart.  And like they say in B&B's, "An Innkeeper is worth her weight in muffins," or in today's case... quiche.

So here's a favorite... Quiche #3121.  From my home and heart to yours.  A quiche I've loved since the beginning, lightened up a bit, and low-carb without the crust.

Enjoy.

Zucchini Dill Quiche (Crustless)

2 c. shredded zucchini

1 small. onion, chopped

3 eggs, beaten

1 c. plain non-fat Greek yogurt

1 c. shredded Swiss cheese

1/2 tsp. dried dill weed or use 1 tsp. fresh, chopped

1/4 tsp. salt

Pepper to taste

Saute zucchini and onion in a bit of oil until tender (drain off any excess liquid).  Set aside.  In a large bowl beat the eggs and add in the rest of the ingredients, including the cooled vegetable mixture.  Pour into greased pie pan and bake at 350 degrees for 30 minutes or until set in the middle and nicely browned.

*Note- this is also great with broccoli instead of the zucchini. In this case, I just use a bag of frozen chopped broccoli, microwaved according to the directions. I also leave out the dill and add in 1-1/2 tsp. Dijon mustard instead.