Fluffy eggs and cheese create their own crust in this tasty veggie-filled quiche. It's a perfect brunch option, but you could eat this anytime of day. Who doesn't love a little breakfast for dinner once in a while?
1cupmedium leekapprox. 1 or 2 oz, white only, thinly sliced
3ozbaby bella mushroomssliced
1cupof grape tomatoessliced
3ozbroccoliniroughly chopped
1medium zucchinibest done with mandolin, sliced into ribbons
1jalapeñooptional, minced
1/2cuporganic crunchy sprout mixoptional
1cupof milk
1/2cupshredded mozzarella
4ozcrumbled feta
1/4tspground sage
1/4tspdried thyme
Kosher salt and cracked black pepper
Optional garnishes:
Fresh parsleychopped
Sweet or smoked paprika
Instructions
Pre-heat oven to 350 degrees C.
Heat olive oil in a pan over moderate heat.
Add the garlic and leeks; simmer until fragrant - about 2 minutes. Stir often to prevent the garlic from browning.
Add the mushrooms, grape tomatoes and broccolini; simmer until mushroom and broccolini are tender - about 5-7 minutes.
Remove from heat and set aside.
In a large bowl, whisk eggs until completely beaten. Add milk, sage, thyme, salt and pepper, and whisk to combine.
Finally, add both the mozzarella and feta cheese.
Transfer your cooked vegetables to a 9x9 cast iron skillet or a cooking vessel with similar dimensions.
If using diced jalapeños and/or crunchy sprouts, sprinkle them over the vegetables.
Pour in the egg mixture and stir.
Finally, place the zucchini ribbons into the pan upright, twisting and twirling them a bit (as pictured in post). This may seem odd at the time, but it looks super pretty once the quiche is cooked.
Bake in the oven for approx. 30 minutes or until the egg is cooked through. You can test it with a cake tester.
Once ready, remove from oven and let it stand for 10 minutes before cutting into it.
Garnish with fresh parsley and paprika.
Notes
This recipe is super adaptable, so get creative and use your fave veggies.