Crustless Tomato Zucchini Quiche

Ever since missing out on my in-law's quiche at Easter brunch, I've been hankering for some. I've discovered that it's easier to search Paleo recipes rather than googling "dairy, soy & gluten free" and we may yet manage to create a new recipe roster. I came a across a recipe that seemed promising on Grok Grub for Sun-Dried Tomato Quiche. Here's my version of the recipe (mine doesn't meet the Paleo criteria):

Ingredients

1. 5 eggs
2. 1 medium zucchini, shredded
3. 1 onion, chopped
4. 1 tomato, quartered & sliced thin
5. 1/2 cup chopped sun-dried tomatoes (mine were in oil so I drained first)
6. 5 slices of bacon, cooked and crumbled (I used turkey bacon because that's what we had)
7. 2 tbsp nutritional yeast
8. oil or margarine (to sauté and grease dish)
9. salt & pepper

Instructions

1. Sauté zucchini and onion on medium in a skillet until translucent (I used coconut oil). 
2. Beat eggs. Mix in sun dried tomatoes, zucchini & onions.
3. Fold in bacon and nutritional yeast. Salt & pepper to taste.
4. Pour into greased pie plate. Top with tomato slices.
5. Cook at 350F for 50 minutes or until firm.
6. Serve warm.

It was delicious! The nutritional yeast gives it a cheesy hint. We had it for supper with salad and I thought there'd be enough leftovers for a second night but there was only one small piece left. Next time, I'm definitively doubling the recipe and making 2!

*You can cook the zucchini and onions ahead of time and then it's ready to whip together in a jiffy an hour before supper.