Trying to fit more veggies into your diet? Why not start with a vegetable-packed breakfast!?
Vegetable quiche is a delicious pick — packed with nutritious vegetables, protein-filled eggs, and fresh herbs.
You can play around with different vegetables for this quiche, not just the ones listed here.
Different quiche adaptations
Low calorie vegetable quiche
Want to make a lower-calorie breakfast? Skip the crust and make it a frittata, and use low or non-fat dairy sources.
Vegan vegetable quiche
You can make this quiche completely vegan by using non-dairy cream, sour cream, and cheese, and subbing the eggs for your favorite plant-based egg. You will want to use 1/4-1/2 cup of an egg substitute, and swap out your dairy at a 1:1 ratio.
Seasonal vegetable quiche
This quiche combines my favorite fall (butternut) AND summer (zucchini) flavors. You can make this quiche completely your own by swapping out these vegetables for things that you grow in your garden, or whatever is available seasonally at your local farmers market.
In spring I love to make this with early greens, and in the summer tomato and green beans are a favorite combo.
Easy Vegetable Quiche
This quiche is the perfect pick for a weekend breakfast or brunch. Add any vegetables you want to use up ingredients you have on hand and customize to your taste!
- Preheat your oven to 320°F/160°C
- Mix all the ingredients to a soft dough in a food processor or by hand. Press into the base and sides of a greased 24cm quiche dish.
- Heat the butter and sautee your butternut squash for 5 minutes
- Add your onion, garlic, and zucchini, and saute until they are slightly soft.
- Transfer all of your veggies onto your pastry base.
- Whisk the sour cream, milk, eggs, herbs, and seasoning, and pour it over your vegetables.
- Sprinkle parmesan cheese on top, and bake for 30 – 40 minutes or until just firm.
- After it cools, add arugula or fresh herbs to garnish (optional)
- Be sure not to overmix your crust, this will make it tough instead of crumbly and melt-in-your-mouth
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