Tasty zucchini quiches recipe | perfect breakfast egg recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Homemade crust can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano

Grated romano can be a budget-friendly alternative.

Chop the zucchini, onion, carrot, and red bell pepper into small cubes.

Mix the chopped vegetables together in a mixing bowl.

Use a vegetable peeler to slice the zucchini into thin strips.

Sprinkle salt on the zucchini strips to absorb excess moisture, if desired.

Break 5 eggs into a bowl, checking each egg for freshness before adding them to the bowl.

Season the eggs with salt and black pepper.

Prepare a cupcake tray by greasing it with olive oil to prevent sticking.

Line the cupcake tray holes with the zucchini strips to form cups.

Fill each zucchini cup with the mixed vegetable and egg mixture, ensuring not to overfill.

Tuck the zucchini strips over the filling to prevent them from drying out during baking.

Bake in the oven at 180°C (356°F) for about 10 to 12 minutes until the eggs are set and rise slightly.

Allow to cool for about 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens