Vegetable Quiche


Egg bakes are a brunch favorite. This traditional quiche is packed with wholesome roasted vegetables. The recipe can be adapted to include any of your favorite veggies.



I wish I could say I made a pie crust from scratch. This is the semi-homemade version.

1 refrigerated pie crust roll



7 Clearly Organic Eggs

1 cup Clearly Organic Unsweetened Almond Milk

1 cup fresh broccoli florets

1/2 cup red onion, chopped

1/2 cup red pepper, sliced

1 cup asparagus, chopped

1/2 teaspoon salt

1/2 teaspoon Clearly Organic Ground Pepper

2 Tablespoons Clearly Organic Olive Oil

1/2 cup cheddar cheese, shredded


Preheat oven to 350 degrees. Let pie crust come to room temperature then place in a pie pan and press edges to make a crust.

Add olive oil and vegetables to a large sauté pan. Add salt & pepper then toss to distribute contents. Sauté for 10-12 minutes or until onions are slightly caramelized and more translucent. When vegetables are done sautéing remove from heat and set aside. Whisk together eggs and almond milk until fluffy and evenly distributed. Add sautéed vegetables to pie pan then pour egg mixture over the top. Sprinkle cheese on top then place in preheated oven. Bake for 50 to 55 minutes or until eggs are fluffy and golden. Crust should also be golden brown. Remove from oven and let cool completely. Serve with leafy greens and fresh fruit for a well balanced brunch!


Vegetable Quiche


Vegetable Quiche


Vegetable Quiche


Vegetable Quiche


Vegetable Quiche

Share This Post:

Comments are closed.