• Raw Blondie

Vegetable Breakfast Quiche!

Updated: Apr 21, 2020

Happy Saturday!

I hope everyone has been enjoying this lovely weather- despite today being a bit gloomy. I hope you take time for yourself today, whether that be getting in a walk today, reading, chores, baking something delicious- however you see fit.

Well you guys asked for some healthy recipes- and don’t worry, I’ve got baked goods to roll out as well- but if you do need more inspiration for healthy meals, check out my Easy Whole30 Meals blog post! Everything here you can whip up in like 30 minutes, despite having all the time in the world.

Yesterday I made a SUPER EASY Quiche (I know I say that in literally every blog post) but honestly, making this quiche couldn’t be any easier. I love quiches (if that’s what it’s technically called) because you don’t have to dirty a pan every morning by making eggs. The work is already done so all you have to do is add a side of avocado, bacon, fruit, toast, whatever and bam- you’ve got yourself a healthy meal. One that’s packed with veggies, by the way! Plus, I feel like quiches (or frittatas) last way longer than ten-twelve eggs would. I guess it depends on how many people you’re feeding but you just don’t have to go through any trouble with this with the additional work to grill the vegetables too.

So anyways-

Without further ado

Vegetable Breakfast Quiche!

What I love about this recipe is you can use really whatever vegetable you’d like- asparagus, kale, onions, shaved brussel sprouts, carrots, sweet potatoes. You can also add in some meat for extra protein like ham or bacon! These are just the veggies I had on hand. Also, if you’ve stocked up on produce with your eyes being a bit bigger than your stomach, this is a great way to make sure they don’t go to waste.


-12 Eggs

-Splash of coconut or almond milk

-1 Bell Pepper

-1 Zucchini

-Large handful of spinach

-Spices and herbs like salt, pepper, garlic, basil, cilantro, ect.


Preheat your oven to 400 degrees (F). Chop up your pepper and zucchini into small cubes and set aside. Take out your eggs (you can use a range from 12-18, depending on the size of your family and pan) and crack them into a large bowl. Add a splash of milk and whisk together until well combined. Add in all of your vegetables and mix together until everything is well incorporated, especially the spinach. Add in your desired spices. If anything, salt and pepper. Feel free to add fresh herbs if you have on hand.

Grease a large pan (I used a 9x9 and worked perfectly) with butter, ghee, olive oil or coconut oil. Pour in your egg mixture and combine again to make sure vegetables are well distributed throughout the pan.

Place in the oven for 40-45 minutes. Check with a toothpick when done to make sure no residue sticks to the toothpick. Let settle for at least an hour- the quiche will “sink” as it will come out risen. Wrap up and store in the fridge for about a week!




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