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Veggie Drawer Quiche

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Veggie Drawer Quiche

Everybody needs the perfect recipe that uses up the little leftover bits of vegetables you have in the drawer. Instead of letting them go to waste, you can whip up this quiche. I served it for dinner. You can serve it for breakfast, lunch or dinner! Some people even like it room temperature or cold.


Serves 6


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For the crust:

2 cups of super ground almond flour (Bob’s Mill is a good brand)
½ cup of butter, melted
½ tsp of ground sea salt
A sprinkle of pepper


1 cup of unsweetened almond milk
5 large eggs
A grating of sea salt and pepper
A wisp of cayenne for spark (optional)
1 pinch of ground nutmeg
4 – 8 slices of bacon, cooked and chopped (depends on how meaty you want your quiche)
1 cup of shredded cheese. Swiss is traditional but you can also use cheddar or any other block cheese.
1 – 2 cups of veggie bits. Mine had onion, red bell pepper, and broccoli bits. Just about any veggie will work. Use your imagination and what’s left in the drawer.


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