Near the end of the work week, I like to chop up all of my veggies that I know won't last through the weekend and I use them to make a crustless quiche. It's the best way for me to not waste food and to have a healthy breakfast/brunch option on Saturday and Sunday. Did you know you can freeze quiche? 💛
➖1/2 cup of milk
➖1-2 cups of vegetables
➖1 teaspoon of dried herbs (I like thyme and rosemary, but parsley, basil, and dill would be delicious too)
➖1 teaspoon of salt
➖1/4 teaspoon of pepper
1️⃣In a hot oiled skillet (I prefer cast iron), brown the veggies over medium high heat. I always start with diced onions and add my chopped veggies a few minutes later. My favorites include zucchini, sweet potato, squash, asparagus, bell peppers, and broccoli. I also like to use spinach or kale if I have it on hand. Sauté greens at the very end with the veggies just to slightly cook them without wilting them.
2️⃣In a mixing bowl, whisk together the eggs, milk, dried herbs, salt, and pepper.
3️⃣Transfer veggies to a greased pie dish* and then pour the egg mixture over evenly. Shake the pie dish around a bit to release any pockets of air and to spread the veggies around if needed.
4️⃣Bake for about 1 hour in a 325 degree oven, or until the center is set. *You can bake this in your cast iron skillet by leaving the veggies in the skillet and pouring the egg mixture over top. Transfer the skillet to the oven and bake as directed.