Thinly slice zucchini (or use a vegetable spiralizer) and onions; place in a large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover in plastic wrap; refrigerate at least 1 hour or up to 8 hours.
Measure All-Purpose Baking Mix into a medium-size bowl. Pour almond milk and oil into one measuring cup, do not stir, and add all at once to the flour. Stir until mixed, and shape into a flat ball. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Heat oven to 350°F. Roll out the pie crust on a surface lightly dusted with All-Purpose Baking Mix between two pieces of plastic wrap. When you reach the desired size, peel off the top layer of plastic wrap, pick up the crust using the plastic wrap under it, and turn it into the pie plate plastic wrap side up – once you have it centered, peel off the plastic wrap. Place the crust in the bottom of 11-inch quiche dish; press in bottom and up the side of the dish.
Bake empty crust for 10 minutes.
Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with the back of the spoon with vegetables in a strainer.) Arrange vegetable slices in quiche dish.
In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.
Ingredients
Directions
Thinly slice zucchini (or use a vegetable spiralizer) and onions; place in a large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover in plastic wrap; refrigerate at least 1 hour or up to 8 hours.
Measure All-Purpose Baking Mix into a medium-size bowl. Pour almond milk and oil into one measuring cup, do not stir, and add all at once to the flour. Stir until mixed, and shape into a flat ball. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Heat oven to 350°F. Roll out the pie crust on a surface lightly dusted with All-Purpose Baking Mix between two pieces of plastic wrap. When you reach the desired size, peel off the top layer of plastic wrap, pick up the crust using the plastic wrap under it, and turn it into the pie plate plastic wrap side up – once you have it centered, peel off the plastic wrap. Place the crust in the bottom of 11-inch quiche dish; press in bottom and up the side of the dish.
Bake empty crust for 10 minutes.
Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with the back of the spoon with vegetables in a strainer.) Arrange vegetable slices in quiche dish.
In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.