Zucchini Quiche Recipe with Eggs
This delightful zucchini quiche is a healthy and easy dish perfect for any meal. Packed with vegetables and cheese, it's a versatile recipe that can be enjoyed for breakfast, brunch, or dinner.
Equipment
- 10” cast iron skillet
Ingredients
- 4 slices bacon or 2 tablespoons olive oil for vegetarian option
- 0.5 cup onion diced
- 1 teaspoon minced garlic or ½ teaspoon garlic powder
- 4 cups assorted vegetables e.g., bell peppers, broccoli, zucchini, spinach, carrots, tomatoes
- 10 eggs
- 0.25 cup whole milk or 2%, half and half, or heavy cream
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon paprika
- 1 cup shredded cheddar cheese or Colby Jack, pepper jack, mozzarella
Instructions
- Preheat the oven to 425°F (218°C).
- Whisk together the eggs, milk, salt, pepper, and paprika until well combined.
- Stir in the cheese and set the mixture aside.
- Cook the bacon, onion, and garlic in a skillet over medium heat until the bacon starts to brown.
- Add the vegetables, cover, and cook until soft and bacon is fully cooked.
- Pour in the egg mixture and stir to combine with the bacon and vegetables.
- Cook on medium heat until the edges are set.
- Transfer the skillet to the oven and bake until the top is lightly browned.
- Let cool for 10 minutes before serving.
Notes
For a vegetarian option, replace bacon with 2 tablespoons of olive oil. The frittata can be prepared the night before and stored in the refrigerator or reheated.