Bacon & Veggie Quiche

So I don't normally do this, but this one is not my recipe. I adapted it from a recipe in this month's Urban Farm magazine. It was a little heavy for a weeknight, but if you like quiche, you'll like this!

What you'll need:

  • 9-inch whole wheat pie crust
  • 4 Slices of bacon
  • 1 medium onion, chopped
  • 1 Zucchini
  • 1 C white mushrooms, chopped
  • 1 Red bell pepper, chopped
  • 1 Small head broccoli
  • 1 C grated cheddar cheese
  • 2 C milk
  • 2 tablespoons of any combination of oregano, parsley, basil and thyme
  • Salt and pepper, to taste
  • Olive oil


Preheat oven to 400 degree. Prick the prepared crust with a fork and bake for 10 minutes. Remove from oven, and let cool. Flatten any bubbles in the crust. Lower the oven to 350 degrees. Cook bacon until crispy, let drain on paper towel. 


Saute the onion in olive oil and add the other chopped veggies. Cook until just soft, and cool briefly. Crumble bacon and add to the veggie mixture

Put the vegetables into the cooled crust. Sprinkle the cheese over them. In a separate bowl, whisk together eggs, milk, herbs, salt and pepper. Fill the crust with the egg mix. 

Bake for 45 minutes until the egg mixture has set, browned and risen a little.


Enjoy, dear ones!





Also, can we just talk about how precious my new apron is? It's covered in doughnuts and I'm obsessed. 
I ordered it from one of my favorite Etsy shops, Boojiboo. If you love aprons or are looking for a good gift, check them out HERE!
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