Showcase your homegrown veggies with this easy quiche recipe! It’s packed with zucchini, tomatoes, spinach, onions and garlic for a nutrient-rich start to your day.
It might look like it takes a lot of work, but this vegetarian-friendly quiche is actually a breeze to pull together. Simply sauté the veggies until soft, then layer in a pie pan, cover with scrambled eggs and bake until golden brown.
We used lots of veggies you can get from your garden (or from the grocery store) with little effort, but feel free to switch up the veggies to suit what you have on hand. Asparagus, mushrooms, broccoli, or bell peppers would work well here, and if you want to add meat, ground turkey or pork belly would be great choices. This recipe is versatile, so feel free to experiment!
Start by frying zucchini rounds in a skillet until browned on both sides. This helps deepen the flavor of the zucchini while making sure they’re evenly cooked. Plus, the rounds look lovely when arranged on top of the quiche with a few red cherry tomato halves.
Once the zucchini is done, set it aside and sauté the onions and garlic, then add the spinach and cook until just wilted. We used yellow onions, but you can also use red onions if you prefer.
Separately, whisk eggs with a bit of coconut milk and season with red pepper, black pepper, and onion powder.
To pull the quiche together, arrange the veggies in a pie pan and pour the eggs over the top. Bake at 350°F for about 40 minutes, or until golden brown on the edges and still just a little jiggly in the middle. Slice and serve garnished with fresh basil.
Tip: Keep leftovers in an airtight container in the refrigerator for 2-3 days. Heat it up by putting in the microwave for about 30 seconds.
