Breakfast Quiche

Breakfast Quiche

Ingredients

  • INGREDIENTS:
  • 1 quiche crust, homemade or pre-made
  • 1 small or medium zucchini, cut into ¼ inch rounds
  • 1 small or medium yellow crookneck squash, cut into ¼ inch rounds
  • 1 cup steamed broccoli florets
  • 1 cup steamed cauliflower florets
  • 1–2 tablespoons butter
  • 2-ounces feta cheese
  • 1–2 Roma tomatoes, cut into ¼ inch half moons
  • 6 large eggs
  • ½ pint whipping cream
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ to ½ teaspoon hot sauce
  • 1–2 drops Thyme essential oil
  • 1 drop Rosemary essential oil
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Instructions

  1. DIRECTIONS:
  2. Precook and prepare crust in a quiche/ tart pan
  3. Tip: A pie pan may also be used, adjusting cooking time accordingly.
  4. Bake crust until golden brown and let cool completely.
  5. Preheat oven to 350 degrees Fahrenheit
  6. FILLING:
  7. Cut vegetables and cook for about 5 minutes.
  8. In a medium skillet, melt butter and add all precooked vegetables, coat with butter, remove from heat, and let cool to room temperature.
  9. Whisk together eggs, whipping cream, salt, pepper, hot sauce, and essential oils in bowl.
  10. Add vegetable mixture to crust.
  11. Top with crumbled feta cheese.
  12. Pour egg mixture into quiche over buttered and cooled vegetables. Arrange tomato slices over top of quiche.
  13. Bake at 350 degrees Fahrenheit for 40– 70 minutes until egg mixture is golden in color and set in the middle.
  14. Tip: You can check the middle by poking with a toothpick or knife; when it comes out clean it is set. Times will vary based on size, style of pan, and amount of ingredients used.
  15. Transfer quiche to cooling rack for 15 minutes and enjoy.
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