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

Ingredients:

• 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)

Method:

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!