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!

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 too 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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