I was so impressed with the Paleo quiche that I made last week, I made it again today, with a slightly different spin.

On a side note, I have to say, I’ve had a great week, and I’m feeling some kind of change going on. I finished Practical Paleo and had a number of “ah-ha” moments while reading. The recipes that I made were delicious, and I’m already noticing my body reacting differently to less healthy foods. Case and point: I wanted a treat on Friday night, but I didn’t want to go totally off the wagon, so I thought I’d use some leftover steak, avocado and salsa to make nachos. I had the grand idea to get sweet potato chips, but I couldn’t find them at the store I went to, so I ended up with the kettle potato chips that seem pretty natural – the ingredients read potatoes and oil.

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Let’s just say – my body DID NOT appreciate the chips. The bright side of this experience – I’m starting to listen to my body.

So today’s masterpiece of Paleo goodness: crustless quiche with seafood. I love to alter a great recipe so it doesn’t get old, and if I do say so myself, this one is a winner.

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Serves 6

1 large zucchini, shredded in the food processor
1 c. Baby carrots, shredded in the food processor
1 packet pink salmon
1 lb. shrimp, cooked and deveined
1 tbsp. dill
1/2 tbsp. sea salt
1 tsp. pepper
12 eggs, beaten

Preheat oven to 375 degrees.

Mix everything together in a large bowl. Spray a 9″x13″ glass baking pan with cooking spray or use butter to grease. Put mixture into pan, even out, make some swirls with a fork and put in oven. Bake for 45 minutes.

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