Broccoli Zucchini Quiche w/Goat Cheese
I’m making this savory brunch dish for my women’s group at Pedernales River Fellowship during the Beth Moore simulcast this Saturday, September 13th! Will post pics as soon as they come out of the oven!
Ingredients
  • 2 Tbsp grapeseed oil
  • 1 / 2cup celeryfinely chopped
  • 1cup red onionchopped
  • 3 / 4cup Crimini mushrooms
  • 1 1 / 2cups broccolichopped in 1 / 2 pieces
  • 1 1 / 2cups zucchinichopped in 1 / 2 pieces
  • 2cloves fresh garlic minced
  • 3 Tbsp fresh Sageminced
  • 8 large pasteurized eggs
  • 1 Cup + 2 Tbsp almond milk
  • 1 / 2cup Goat Cheese
  • 1 3 /4tsp sea salt
  • 5 dashes nutmeg
  • 1 Cup Cooked Brown Rice
Instructions
  1. Preheat oven to 350.
  2. Spray a 9 x 13 baking dish, two 9” pie dishes, or individual tins with Olive oil.
  3. In a skillet, heat oil on medium-low heat and cook celery, onion, and mushrooms for about 4 minutes, stirring occasionally. Cover when not stirring.
  4. Add in broccoli and cook 2 minutes.
  5. Add zucchini, garlic and sage, cover when not stirring and cook 4 minutes.
  6. Remove from heat. Drain liquid.
  7. In a batter bowl, whisk eggs and add almond milk, salt and nutmeg and whisk.
  8. Add rice, vegetables and break up the goat cheese and add to egg mixture.
  9. Mix well and pour into dish or dishes.
  10. Bake a 9 x 13 dish 35 minutes, smaller tins 14 minutes, or 9” dishes 18-20 minutes.
  11. Test to be sure that quiche is ready when a knife inserted in center comes out clean and it feels firm when lightly touched.
Recipe Notes

Enjoy the Journey in happiness & best of health!
Sue

Gluten Free Coach &
Fitness Professional
512-557-7523 Mobile/Text
http://www.sueseward.com

Gluten Free Lady www.glutenfreelady.com

Join The Conversation