HEARTY EGG – VEGGIE QUICHE WITH UNCURED BACON

In by Toni PLeave a Comment

Facebooktwittergoogle_pluspinterest
Print Recipe
HEARTY EGG – VEGGIE QUICHE WITH UNCURED BACON
This takes a little time, but is very worth the effort. You start by precooking the veggies so they get a little head start before you layer them in the roasting pan with the eggs and cheese. Depending on whether you serve this for breakfast, brunch or later in the day for dinner, you can adjust your seasoning to taste. It can remain quite simple with just the salt and cracked pepper, or you can kick it up a notch and go with red pepper flakes, or tons of herbs. You really can’t make any mistakes and it is nice to change it up each time you make it. This holds up very well for a few days in the fridge. Ideally you should heat it up the next day in the oven, rather than the microwave. It can also be enjoyed at room temp.
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Instructions
  1. Preheat oven to 375 degrees. Grease a roasting pan with either butter, or avocado oil.
  2. Slice potatoes thinly into rounds. Brush with avocado oil, salt and pepper. Lay out on a cookie sheet covered in parchment paper for first phase of cooking.
  3. Slice zucchini, both green and yellow, the long way thinly. Brush with avocado oil and salt and lay out on a cookie sheet covered in parchment paper for first phase of cooking.
  4. Bake in the oven until mostly cooked through and the zucchini is actually beginning to brown a bit. The potatoes should be soft but not mushy.
  5. Clean mushrooms with a damp paper towel, slice thinly, and lightly sauté in frying pan with a little avocado oil and a sprinkle of salt.
  6. Slice the tomatoes and set aside.
  7. Cook the bacon, and drain on paper towels. Then cut into pieces. Set aside along with the cups of shredded cheese.
  8. Crack the eggs into a bowl and whisk until frothy.
  9. When veggies are done, remove onto platters and let cool enough to handle. Start the layering process in the roasting pan. The first layer should be the potatoes. Next layer should be zucchini, followed by a layer of the cheddar cheese, and mushrooms.
  10. Now comes the egg mixture. Pour over the veggies. Sprinkle the chopped up bacon right over the eggs. Finish it off with layers of tomatoes and the white shredded cheese. Add the Parmesan cheese if using that option. Cover with foil and bake in the oven for 15 minutes. Remove foil and let finish cooking til done, probably another 10-12 min. Check in again to see if the eggs are not runny. When it looks done, it is! Let cool and then slice in squares. Top with cracked pepper and a dusting of any herb you like. Dill is usually perfect.

Leave a Comment