Zucchini and Carrot Breakfast Quiche

Prep time: 20 minutes Cooking time: 45 minutes Servings: 6


1 large zucchini. shredded and juice strained

2 large carrots. shredded

1 tsp rosemary-sage salt (optional)

12 eggs. beaten

1 Tbsp butter or coconut oil


– Preheat oven to 375°F/190°C.

– In a large bowl. combine zucchini. carrots. Rosemary-Sage Salt. and eggs. Mix well and set aside.

– Brush a 9 inch x 13 inch baking dish generously with butter. Pour the egg mixture into the pan.

– Use a fork to create a swirled effect of circular pattern before baking.

– Bake quiche for until the edges are brown. about 45 minutes.

– It is normal for the quiche to puff up while baking and then deflate when removed from the oven.

Zucchini and Carrot Breakfast Quiche Photo Gallery

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