vegetables (onions, peppers, squash, kale, collards, spinach or whatever you have on hand)
oil or lard
milk or cottage cheese (optional)
cooked sausage, bacon, ground beef, etc (optional)
Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish.
Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese to this mixture.
Once your veggies are cooked, make sure there is still a little oil in the pan. Add the cooked meat and toss. Pour the egg mixture into the hot oiled skillet on top of the veggies and meat. Turn the temperature to low and allow the egg mixture to set for a moment.
Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.
OPTIONAL PERSONALIZED MUFFIN METHOD
Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.
2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup coconut oil
1/2 cup raw honey
1 cup grated zucchini
1/2 cup nuts (optional)
Preheat oven to 350
In a large bowl, combine dry ingredients. In a medium bowl, whisk together oil, honey, and eggs. Blend the wet ingredients with the dry. Fold in the zucchini and nuts. Put mixture in 2 greased mini loaf pans or muffin pans. Bake bread for 50 to 60 minutes or muffins for 25-30 minutes. Let cool in pans for up to 1 hour.
We love to bake ahead and have these muffins for breakfast! Thank you to Whole Grains and More for sharing the recipe with us!
2 medium or 1 large zucchini, shredded
1 cup ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 cup mushrooms, chopped
2 cups cheddar cheese, grated
1 26 oz jar pasta or homemade spaghetti sauce
8 flour tortillas
Preheat oven to 350.
In a medium sized bowl, combine zucchini, cottage or ricotta cheese, onion, garlic, mushrooms, and 1 cup of the cheddar. Pour half of the pasta sauce into a 9×13 baking dish. Spoon the zucchini mixture into each tortilla. Roll each tortilla and place seam side down in the baking pan. Sprinkle remaining zucchini mixture (if any) on top. Pour the remaining pasta sauce on top and sprinkle with remaining cheese. Bake for 30 minutes.