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Vegetable Egg Quiche

Ready in less than an hour, this filling breakfast is a terrific way to start your day.

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  • 6 large eggs
  • 1 medium tomato (sliced or diced)
  • 1 medium bell pepper (red, yellow or orange)
  • 1 small onion
  • 1 cup broccoli
  • 1/3 cup parmesan cheese (grated)
  • ¾ cup unsweetened almond milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh parsley
  • 4 teaspoons olive oil
  • ¼ teaspoon black pepper
  • 1 cup spinach (optional)


  1. Preheat oven to 400° F. Chop the onion,
    bell pepper and parsley.
  2. Add 3 teaspoons olive oil to a frying pan and heat on medium high. Add onions and cook until soft, stirring occasionally, then add the bell pepper.
  3. Cook for about 5 minutes, stirring to prevent burning, once almost cooked add the spinach –
    if you wish to add spinach. Remove from burner and let mixture cool.
  4. Beat eggs in a large bowl. Add almond milk, flour, salt and black pepper. Continue to beat until ingredients are incorporated.
  5. Add cooked vegetables and parsley to the egg mixture and stir to combine.
  6. Pour the mixture into a pre-oiled (olive oil) baking pie dish. Sprinkle the Parmesan cheese over the top.
  7. Bake uncovered for 35 to 40 minutes, until quiche is firm in the center.
  8. Allow to cool and garnish with parsley if desired. Cut into 6-8 pieces and serve.

Additional Tips: 

  • Leftovers can be stored in the refrigerator for 2 to 3 days  
  • If using dried parsley decrease the amount to 1 teaspoon. 

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Best-Selling Author, Creator of Fit Over 50 Magazine

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