Zucchini Crust Quiche

Pre-heat oven to 375 degrees F and lightly grease a pie pan.

Shred zucchini using the shredding attachment to a food processor or a box grater (using the finer shred option). Place in a large bowl.

Sprinkle zucchini with 2 teaspoons of the salt, toss well, and let sit for 10-20 minutes. This draws out a lot of the water from the zucchini so that the crust won't end up soggy.

Place the zucchini in a dish towel or cheese cloth and wring out AS MUCH of the moisture as you can. When you think you've gotten it all out, give it a few more squeezes.

Moisture removed, place zucchini in a medium bowl and thoroughly mix in the flour and egg

Put the zucchini mixture into the pie pan and evenly spread it out to the cover the dish. Bake for 30-40 minutes or until nice and browned.

While crust is baking, put your veggies in a pan to saute and prepare your egg filling....

In a large bowl, whisk together 6 eggs, a cup of milk, thyme, and S&P.

Layer half of the cheese on top of the crust and then evenly spread out half of the bacon on top of that.

Pour the egg mixture into the pie crust followed by the sauteed vegetables, evenly spread out.

Top with the remaining cheese and bacon.

Bake quiche for 35-45 minutes until firm.

ENJOY! You earned this breakfast!

**These veggies measurements are not exact. You can really put more or less as you wish. You mainly just want to end up with about 2 cups of sauteed veggies in the end.