Farm bounty quiche

Our weekly farm deliveries bring lots of vegetables and it can be hard to use them before they spoil. Enter this crustless quiche!

Farm Bounty Quiche
Prep Time
15 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
 
Our weekly farm deliveries bring lots of vegetables and it can be hard to use them before they spoil. Enter this crustless quiche!
Course: Breakfast
Ingredients
  • 2-4 tbsp sunflower oil
  • 400 grams streaky bacon
Vegetables
  • leeks
  • potatoes
  • zucchini
  • broccoli (including the stem sliced thin)
Eggs
  • 12 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 200 grams VioLife aged cheddar cheese (or other dairy-free cheese) grated
Instructions
  1. Preheat oven to 400 (F).

  2. Sautee leeks, potatoes, zucchini, and broccoli (including the stem sliced thin) in sunflower seed oil to soften. Place in baking dish

  3. Diced up streaky bacon and fry it up. Combine with vegetables.

  4. In another bowl, beat together 12 eggs with seasoning (salt, pepper, thyme) and grated Violife aged cheddar (vegan) cheese.

  5. Bake until cooked through. About 60-80 minutes depending on size of baking dish.

For this version, I sauteed leeks, potatoes, zucchini, and broccoli (including the stem sliced thin) in sunflower seed oil to soften. I preheated the oven to around 400 F and placed the vegetables in my baking dish.


Then on to bacon! I diced up a whole 400g package of streaky bacon and fried it up.


Then added it to the vegetables.


In another bowl beat together 12 eggs with seasoning (salt, pepper, thyme) and a whole package of grated Violife aged cheddar (vegan) cheese.

I also made a smaller one with no cheese for the toddler.


Both of these went in the oven. The little one baked for about 45 minutes and the big one took longer (60-85 minutes) to fully bake through.

They were a huge hit – so much so I forgot to take a picture of the final product!

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