EASY

FARMERS MARKET TOMATO AND ZUCCHINI QUICHE

Quiche may seem like a decadent breakfast or dinner, but this version is almost guilt free. It’s loaded with fresh summer veggies. I suppose if you were really watching your weight, you could try eliminating the crust, but the crust is my favorite part of a pie.

 INGREDIENTS

– 1 9 in crust *See my [pie crust tutorial] – 4 large eggs – 1 cup milk I used 1% – ½ cup zucchini halved and sliced – 4 slices precooked bacon diced – 2 green onions chopped – ½ cup fresh corn cut off the cob – ½ cup shredded cheese – 1 tablespoon freeze dried cilantro – ½ teaspoon salt divided – ¼ teaspoon fresh ground pepper – ½ cup assorted cherry tomatoes halved

Preheat oven to 425º. Press crust into a 9 in quiche pan, prick crust and bake for 15 minutes.

Place cut zucchini in a strainer and sprinkle with ¼ teaspoon salt. Let sit for 15 minutes to remove some of the water.

In a large bowl whisk together the eggs and milk. Add the zucchini, bacon, green onion, corn, cheese, cilantro, salt and pepper and mix well.

Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.

Bake for 30 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

MORE DELICIOUS RECIPES

CHICKEN  TORTELLINI SOUP

LOADED BAKED POTATO SOUP

SPICY  CHICKEN SOUP

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