Puerto Vallarta Quiche

1 Tbspoon Coconut oil

large Zucchini

1 Cup Shredded Mexican White Cheese

1 Green bell pepper cut into thin strips

1 red bell pepper cut into thin strips

1/2 Cup Fresh salsa

1/3 Cup diced green chilies

6 eggs

1 Cup almond milk

pepper

Preheat oven to 375. Use coconut oil to oil the bottom and sides of 9x13 casserole dish. Slice zucchini into long thing strips and place on bottom of the pan. (this is the crust). Sprinkle 1/2 C of Cheese next. Place peppers, salsa and green chilies next.

Beat eggs and almond milk-season with pepper. Pour the egg mixture over the veggies and then use the rest of the 1/2 C. of cheese on top. Bake 45 minutes or until firm.

Cover with foil if top browns too quickly.