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.

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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.

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