Since this month’s playlist was a little mellow, I thought a brunch meal would be an appropriate fit. At the moment, I’m also trying to “reduce” for swimsuit season, so I’ve eliminated cheese and wheat/gluten. I decided to make a quiche. A motherfucking quiche.
I’ve made this great Crustless Spinach Quiche before and decided to make a few tweaks to it, loading it up with veggies.
Veggie Overload Quiche
- 1/2c – Diced yellow squash
- 1/2c – Diced zucchini
- 1/2c – Spinach
- 1/2c – Diced tomatoes and onions mix
- 4 slices of chopped bacon
- 5 eggs
Side note, I’m not great with sticking to specific amounts. Adjust these to your own preference.
Preheat the oven to 350 degrees while you cook the bacon and veggies on the stove. Mix the eggs in a bowl, then add everything into a pie tin and toss it in the oven.
I was surprised this came out as well as it did. You know with no cheese or crust. #dietdeath
Let me know if you make your own veggie quiche and come back later this week for an accompanying cocktail recipe!