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.

Photo Gallery of Zucchini And Carrot Breakfast Quiche

Click to on Photo for Next Zucchini And Carrot Breakfast Quiche Images

Leave a Reply