Breakfast Veggie Quiche (or any time really)

-Toni Sicola, Executive Editor, Health and Wellness Professional

I like to make sure I start my day off with 2 things — something green and something rich in high quality protein. Meeting these guidelines usually takes the form of a smoothie concoction, but in the winter months, drinking an icy cold beverage every morning is not all that enticing.

In the spirit of the winter season, I attempted a new recipe for a warm breakfast (as always, deviating slightly from what was on the page), and it got rave reviews. You can always try it with different veggies, different cheeses, and different crust recipes — or you can skip the crust altogether and go low-carb. VQ2

Breakfast Veggie Quiche (revised from this recipe)

makes two 8-inch quiches – you can freeze the second one, or bring it to your next holiday party!


  • 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
  • 1 leek (white and light green parts only), thinly sliced or finely chopped
  • 2 fistsful fresh baby spinach
  • 1/2 tbs ghee
  • 1/2 tbs coconut oil
  • 8 eggs (or 4 eggs and 4 parts flax egg replacement)
  • 2.5 cups half-and-half
  • 1.5 cups grated aged gruyere, divided into 2 (can also use a nice swiss or a mix of pungent hard white cheeses)
  • Ground nutmeg
  • Coarse salt
  • Ground pepper (I used multi-colored, but black is great too)
  • 2 Gluten-Free 8 inch pie crusts, defrosted, but still cold (I get mine at Whole Foods in the frozen section)


  1. Preheat oven to 350 degrees, with rack in lowest position
  2. Thoroughly rinse veggies
  3. In a large skillet, saute leek and asparagus with the ghee and coconut oil over medium heat using a little salt and pepper. The asparagus should remain bright green, but give it time to soften slightly
  4. Turn off the heat and stir in the fresh spinach, just to wilt it
  5. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg
  6. Prick bottom of pie crusts a few times
  7. Sprinkle pie crusts with cheese, 1/2 on each crust
  8. Top with asparagus mixture, spreading evenly along the bottom of the crusts.
  9. Pour 1/2 egg mixture on top of each crust
  10. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through
  11. Let stand at least 15 minutes before serving

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