To make this quiche you're going to need the following ingredients.
5 eggs
1 cup milk or almond milk
1/2 cup feta cheese
1/2 cup broccoli
1/4 cup of cheddar cheese
1 cup slice mushrooms
1/2 cup grape tomatoes
1/2 cup chopped onions
1 cup sliced zucchini
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Nutritional Yeast or Panko
Pinch of salt and pepper
First preheat your oven to 350 degrees. You'll need to grease your pie dish with your preferred method. Then I use the nutritional yeast or panko crumbs to dust the pie plate.
(I absolutely LOVE nutritional yeast because of the health benefits and the amazing cheesy flavor. At some point I will make a blog on nutritional yeast alone so you can hear about all the benefits, but for now lets finish this yummy dish.)
Next you want to chop up your onions and your mushrooms. When you're chopping vegetables for this dish keep in mind that you want the pieces small so they don't make it impossible to cut slices from the quiche. Add your mushrooms, onions, salt and pepper to a hot pan with the remainder of the EVOO. Saute them until they are golden brown. Put the mushroom and onion mixture into a bowl so it can cool down. Now take the broccoli and zucchini and add them to the already hot pan. Let these vegetables gather up some of the mushroom and onion flavor while breaking through that crisp veggie surface. You only want to heat them up for about 5 minutes. Just long enough to brown them up a little. Take them off of the heat and add to the mushroom mixture.
Now in a mixing bowl you want to add your 5 eggs and milk and beat them until mixture is smooth. Now add your feta crumbles/pieces and the mushroom mixture to the eggs and mix together. Add your mixture to the pie plate using the whisk to spread out the pieces of vegetables throughout.
Next you want to sprinkle the tomatoes and the cheddar cheese on top of the quiche before putting it into the oven. Once this is done you can set the timer for 35 minutes and carefully place your quiche in the oven. When your timer is up the easiest way to see if your quiche is set is to jiggle the pie plate and see if the middle shakes. If it does add 5 more minutes to the timer and check it again. When your quiche looks solid pull the quiche out and wait 15 minutes to serve. It may sink a little and this is perfectly normal.
This can typically last me 4 days in the fridge without it going bad. I'm pretty quick to throw food away so it may last longer for you, but I get nervous with left overs.
5 eggs
1 cup milk or almond milk
1/2 cup feta cheese
1/2 cup broccoli
1/4 cup of cheddar cheese
1 cup slice mushrooms
1/2 cup grape tomatoes
1/2 cup chopped onions
1 cup sliced zucchini
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Nutritional Yeast or Panko
Pinch of salt and pepper
First preheat your oven to 350 degrees. You'll need to grease your pie dish with your preferred method. Then I use the nutritional yeast or panko crumbs to dust the pie plate.
(I absolutely LOVE nutritional yeast because of the health benefits and the amazing cheesy flavor. At some point I will make a blog on nutritional yeast alone so you can hear about all the benefits, but for now lets finish this yummy dish.)
Next you want to chop up your onions and your mushrooms. When you're chopping vegetables for this dish keep in mind that you want the pieces small so they don't make it impossible to cut slices from the quiche. Add your mushrooms, onions, salt and pepper to a hot pan with the remainder of the EVOO. Saute them until they are golden brown. Put the mushroom and onion mixture into a bowl so it can cool down. Now take the broccoli and zucchini and add them to the already hot pan. Let these vegetables gather up some of the mushroom and onion flavor while breaking through that crisp veggie surface. You only want to heat them up for about 5 minutes. Just long enough to brown them up a little. Take them off of the heat and add to the mushroom mixture.
Now in a mixing bowl you want to add your 5 eggs and milk and beat them until mixture is smooth. Now add your feta crumbles/pieces and the mushroom mixture to the eggs and mix together. Add your mixture to the pie plate using the whisk to spread out the pieces of vegetables throughout.
Next you want to sprinkle the tomatoes and the cheddar cheese on top of the quiche before putting it into the oven. Once this is done you can set the timer for 35 minutes and carefully place your quiche in the oven. When your timer is up the easiest way to see if your quiche is set is to jiggle the pie plate and see if the middle shakes. If it does add 5 more minutes to the timer and check it again. When your quiche looks solid pull the quiche out and wait 15 minutes to serve. It may sink a little and this is perfectly normal.
This can typically last me 4 days in the fridge without it going bad. I'm pretty quick to throw food away so it may last longer for you, but I get nervous with left overs.
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