Dedicate an hour on Sunday to this large zucchini quiche with quinoa parmesan crust, and you’ll have leftovers to devour for breakfast each morning of the work week.Who needs a make-ahead, veggie loaded breakfast? Um, I do! The hearty quinoa crust and egg-filling make it a satisfying way to start your day. All you gotta do is reheat and eat.
Zucchini is a staple veggie for me. I regularly rotate it with Brussels sprouts, broccoli, green beans, and asparagus. You just can’t beat the price, especially this time of year. I made this for Father’s Day on Sunday, and I still have some leftovers. My dad was pretty keen on it fresh out of the oven, but then my mom (who’s a really good cook by the way) made her famous ginger and green onion lobster. Mama is always outgunning me in the taste department 😛 #sigh
Ideally, my mom would also whip up a healthier fare, but it doesn’t always work out that way. Getting your family to change their eating habits is hard. The struggle is real, even for dietitians. I did (finally) get my dad to give up his daily donut for breakfast, so I’m counting my small victories.
Zucchini Quiche with Quinoa Parmesan Crust
For the Quinoa Parmesan Crust
- 1 cup uncooked quinoa
- 1 cup water
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 stalks green onion , chopped and divided
For the Quiche Filling
- 2 medium zucchini , thinly sliced
- 3 large eggs
- 2 slices bacon , chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cups cheddar cheese
Preheat the oven to 375 degrees F.
In a medium saucepan, add quinoa and water. Bring to a boil then lower heat to medium and simmer for 10-15 minutes, stirring occasionally until quinoa is cooked through.
Crack two large eggs into a mixing bowl. Add the cooked quinoa, Parmesan cheese and half of the chopped green onion. Stir until combined.
Grease an 11” quiche pan. Pour the quinoa mixture into the pan and pack it down evenly. You can just use your fingers.
Bake the crust for 15 minutes. Set aside to cool. Lower oven temperature to 350 degrees F.
In a medium skillet, add the bacon and cook until it starts to brown. Add the zucchini and Italian seasoning. Cook until the zucchini softens, about 10 minutes.
Meanwhile, crack three eggs into a mixing bowl. Add salt, pepper, and remaining chopped green onion. Whisk and set aside.
Sprinkle the quinoa crust with half of the cheddar cheese. Use a slotted spoon to move the cooked zucchini and bacon onto the quinoa crust. Pour the egg mixture over this. Sprinkle with remaining cheddar.
Bake at 350 degrees F for 40 minutes. Allow the quiche to cool before slicing.