Zucchini Quiche

Chris asked me a while ago to share more of my recipes. So here’s one for a cold winter night.
I picked the guts of it off the internet a year or two back.
You’ll need
2 large onions
2 tablespoons of coconut or rice bran oil
1 head of garlic
some fennel
1 small sweet potato (or whatever other vegetables you have left over at the end of the week, tomatoes add some nice colour)
6 zucchinis
a cup of tasty cheese
250 grams of Parmesan cheese
12 eggs
a large frypan
a large mixing bowl
a large baking dish
Put the large frying pan on a medium heat
Put the oil in
Dice the onions and put them in the frypan
Chop the garlic and add it to the opnions
Finely chop the fennel and add to frypan
Grate the seet potato and add it to the frypan
Top and tail the zucchini, peel them then slice them 5mm thick and add them to the frypan
Cover and turn down the heat
Break the eggs into the mixing bowl
Finely chop the Basil
Add salt, pepper cinnamon and Basil to the mixing bowl
Stir well
Add the parmesan cheese and stir well
Grate the tasty cheese and add to the mixing bowl and stir well
Add a tablespoon of water to the frypan
Go for a walk with the dog and pick your wife up from the other side of the park (about 20 minutes)
Turn the oven on to 180 degrees Celcius
Pour the contents of the frypan into the baking dish
Add the eggs and cheese over the top of the veggies.
Put in oven fo 40 minutes or until golden brown.
Serve with some baby spinach leaves or lettuce or…
Enjoy!
Can be eaten cold for lunches or unlike many egg dishes, survives reheating really well.