Breakfast Quiche


Submitted by: Casey Hansen, Utah


This is a fun way to use left-over vegetables, meat, or cheese that you have taking up space in the fridge. Anything can be used for the quiche, and it is fun to experiment with different flavors and mixtures. It can be adapted to include as much or as little of anything you would like.


Ingredients

1 quiche crust, homemade or pre-made
1 small or medium zucchini, cut into ¼ inch rounds
1 small or medium yellow crookneck squash, cut into ¼ inch rounds
1 cup steamed broccoli florets
1 cup steamed cauliflower florets
1–2 tablespoons butter
2-ounces feta cheese
1–2 Roma tomatoes, cut into ¼ inch half moons
6 large eggs
½ pint whipping cream
¾ teaspoon salt
¼ teaspoon black pepper
¼ to ½ teaspoon hot sauce
1–2 drops Thyme oil
1 drop Rosemary oil


Instructions

  1. Preheat oven to 350° F
  2. Precook and prepare crust in a quiche/ tart pan
  3. Bake crust until golden brown and let cool completely.
  4. While crust is baking, cut vegetables and cook for about five minutes.
  5. In a medium skillet, melt butter and add all precooked vegetables, coat with butter, remove from heat, and let cool to room temperature.
  6. Whisk together eggs, whipping cream, salt, pepper, hot sauce, and essential oils in bowl.
  7. Add vegetable mixture to crust.
  8. Top with crumbled feta cheese.
  9. Pour egg mixture into quiche over buttered and cooled vegetables. Arrange tomato slices over top of quiche.
  10. Bake at 350° F for 40–70 minutes until egg mixture is golden in color and set in the middle.
  11. Transfer quiche to cooling rack for 15 minutes and enjoy.

Tip: You can check the middle by poking with a toothpick or knife; when it comes out clean it is set. Times will vary based on size, style of pan, and amount of ingredients used.


Breakfast Quiche

with Thyme and Rosemary essential oils

Servings:8–10

Prep Time:45 min

Cook Time:40–70 min

Difficulty:Medium

Ingredients:

1 quiche crust, homemade or pre-made
1 small or medium zucchini, cut into ¼ inch rounds
1 small or medium yellow crookneck squash, cut into ¼ inch rounds
1 cup steamed broccoli florets
1 cup steamed cauliflower florets
1–2 tablespoons butter
2-ounces feta cheese
1–2 Roma tomatoes, cut into ¼ inch half moons
6 large eggs
½ pint whipping cream
¾ teaspoon salt
¼ teaspoon black pepper
¼ to ½ teaspoon hot sauce
1–2 drops Thyme oil
1 drop Rosemary oil

Instructions:

  1. Preheat oven to 350° F.
  2. Precook and prepare crust in a quiche/ tart pan.  
  3. Bake crust until golden brown and let cool completely.
  4. While baking, cut vegetables and cook for about five minutes.
  5. In a medium skillet, melt butter and add all precooked vegetables, coat with butter, remove from heat, and let cool to room temperature.
  6. Whisk together eggs, whipping cream, salt, pepper, hot sauce, and essential oils in bowl.
  7. Add vegetable mixture to crust.
  8. Top with crumbled feta cheese.
  9. Pour egg mixture into quiche over buttered and cooled vegetables. Arrange tomato slices over top of quiche.
  10. Bake at 350° F for 40–70 minutes until egg mixture is golden in color and set in the middle.
  11. Transfer quiche to cooling rack for 15 minutes and enjoy. 

Tips:

A pie pan may also be used, adjusting cooking time accordingly. You can check the middle by poking with a toothpick or knife; when it comes out clean it is set. Times will vary based on size, style of pan, and amount of ingredients used.


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