The options are endless when it comes to breakfast quiche. Not to mention, it’s super easy to add a ton of veggies in order to start your morning in the healthiest way! If you’re looking for a great meal plan, join FitLife and we’ve got you covered with high protein, vegan and vegetarian meal plans.
170g all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
6 tbsp. cold vegetable shortening
3 tbsp. water
4 large eggs
295ml whole milk
1/2 tsp. salt
2 tsp. olive oil
510g sliced mushrooms
2 clove garlic
1 1/4 c. grated zucchini and/or yellow squash
1 cup crumbled feta cheese
1/4 tsp. black pepper
Preheat oven to 190°C. In food processor, pulse flour, and 1/2 teaspoon each sugar and salt until combined. Add vegetable shortening; pulse until coarse crumbs form then add in 3 to 5 tablespoons water until dough is just moist. Pat into disk, cover with plastic wrap; freeze 30 minutes.
Roll dough into round shape on a floured surface and transfer to pie tin. Tuck edge of dough under and pinch to create rim. Line dough with parchment paper or foil and fill with pie weights or dried beans. Bake 15 minutes. Remove liner and weights. Bake until edge is golden and bottom is no longer raw.
Whisk together eggs, milk, and 1/2 teaspoon salt to make custard.
Cook veggies until desired firmness and add it and crumbled feta cheese, into custard.
Bake in 190°C oven 35 to 45 minutes or until center is just set.
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