“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.” –Casey Hansen, Utah: Winner
Prep Time: 45 min
Cook Time: 40-70 min
- 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 Thymeessential oil
- 1 drop Rosemaryessential oil
Note: You can add ¼–½ cup of onions and a clove of chopped garlic for more flavor.
- Precook and prepare crust in a quiche/ tart pan
- Bake crust until golden brown and let cool completely.
- Preheat oven to 350 degrees Fahrenheit
- Cut vegetables and cook for about 5 minutes.
- In a medium skillet, melt butter and add all precooked vegetables, coat with butter, remove from heat, and let cool to room temperature.
- Whisk together eggs, whipping cream, salt, pepper, hot sauce, and essential oils in bowl.
- Add vegetable mixture to crust.
- Top with crumbled feta cheese.
- Pour egg mixture into quiche over buttered and cooled vegetables. Arrange tomato slices over top of quiche.
- Bake at 350 degrees Fahrenheit for 40– 70 minutes until egg mixture is golden in color and set in the middle.
- Transfer quiche to cooling rack for 15 minutes and enjoy.
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.
Originally Posted May 22, 2016
Find more recipes that include essential oils: Click Here