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Quick Vegetable Breakfast Quiches Recipe

Naturopath Evie’s Quick Vegetable Quiche recipe is perfect if you’re searching for a nutritious breakfast on the go!

Combining the goodness of fresh vegetables and protein, they make the perfect, portable solution to fuel your busy mornings.


Evie’s Quick Vegetable Breakfast Quiches

Plate of Vegetable Breakfast Quiches



  • 6 eggs (for 2-3 servings)
  • 1 cup of ricotta cheese (if dairy free can left aside and use ¼ cup of water/nut milk)
  • 1-2 cups of chopped vegetables/grated – zucchini, carrot, capsicum, onion, garlic, spinach, tomato, spring onion, mushroom etc.
  • Salt
  • Pepper
  • Can add in organic bacon or smoked salmon too for flavour if desired.
  • ½ cup of shredded cheese or parmesan (if not dairy free)



  1. Chop or grate chosen vegetables and pan fry with salt, pepper and any other seasonings such as herbs/garlic.

  2. Whip eggs and ricotta together until mixed (or some water if no dairy).

  3. Place vegetables into cup cake tray or into a singular baking dish and pour over egg mixture on top of vegetables.

  4. Sprinkle layer of cheese or parmesan on top if desired.

  5. Bake at 180 degrees for 20-30mins or until cooked through/set.

  6. Cool and place into fridge – can enjoy throughout the week cold/on the go or you can heat them up as well.


Considering making Naturopath Evie’s Quick Vegetable Quiche Recipe?

Be sure to snap and tag #facefiteats so we can see! This recipe is a worthy addition to your breakfast repertoire. Enjoy!




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