Looking for a wholesome, toxin-free breakfast or brunch option? This veggie quiche is packed with fresh vegetables, savory bacon, and your choice of cheese, making it a perfect protein-rich meal for the whole family.
Ingredients
- 12 organic eggs
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/2 cup chopped mushrooms
- A handful of fresh chopped basil
- 1 cup roughly chopped nitrate-free bacon
- 1/2 cup cheese of choice (cheddar works wonderfully)
- Salt and pepper to taste
Instructions
- Prep your ingredients: Chop the red pepper, onion, mushrooms, basil, and bacon, and set them aside.
- Whisk the eggs: In a large bowl, whisk together the eggs. If you like a slightly creamier texture, add a splash of milk or plant-based milk.
- Combine: Add the chopped vegetables and bacon to the eggs, then sprinkle the cheese. (My favorite non-toxic knife and cutting board)
- Bake: Pour the mixture into a 9-inch glass pie plate. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until the eggs are fully set.
- Finish: Let the quiche cool for about five minutes, then sprinkle the fresh chopped basil over the top.
- Serve and enjoy: Slice, serve warm or at room temperature, and savor a nutritious, non-toxic meal!
Tip: Use organic vegetables and nitrate-free bacon to keep this quiche as clean and non-toxic as possible. You can also swap in plant-based cheese or additional veggies to make it fully vegetarian.
