This delicious quiche is another any-time meal, or perfect for an Easter brunch!. Prepare an extra batch and freeze for a ready-to-go meal!
Veggie Quiche
Ingredients
1 tablespoon coconut or grapeseed oil
1/2 chopped or grated onion
1/4 teaspoon dried thyme (or whatever other spice you like)
2 cloves garlic, chopped or pressed
Approx. 1 cup of any of the following: organic grated zucchini, chopped asparagus, chopped baby bella mushrooms, spinach, artichoke hearts
Approx 1/2 cup – 3/4 cup any of the following cheeses: raw cheddar, goat cheese, fontina, parmesan, etc.
1/2 teaspoon sea salt (divided)
8 organic, cage free eggs
1 cup almond milk, raw milk, goat milk
2 tablespoons organic dijon mustard
2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
Black pepper to taste
Cooking Instructions:
Heat the oil in a large skillet over medium heat. Add onion, thyme, and garlic and cook until soft. Add in the vegetables and 1/4 teaspoon of the salt and cook until cooked but still crisp. Set aside.
Whisk together eggs, milk, mustard, parsley, pepper and remaining 1/4 tsp sea salt.
Butter a 9×13 baking dish and place the bread across the bottom. Spread veggie mixture over the bread then sprinkle with 1/2 of the cheese. Pour the egg mixture over the vegetables and top with remaining cheese. Let stand for about 10-15 minutes to let the bread soak up some of the liquid.
Bake in a 375º oven for about 30 minutes or until firm in the center and browned on top.
Let stand for about 10 minutes before cutting into squares and serving.