I love to bake and I love vegetables so the vegetable quiche is the perfect combination. This one is “cheesy” because of the nutritional yeast and a little bit sweet from the onions and has a little bit of crunch from the asparagus.
Prep Time: 40 minutes
Cook time: 35 minutes
Servings: 8 slices
- 1 chef knife
- 1 cutting board
- 1 oven-safe pan or 9 inch tray
- 1 pan
- 1 large bowl
- 1 wisk
- 1 spoon
- 260 g asparagus with woody ends cut off
- 240 g onion
- 310 g zucchini
- 35 g butter
- 35 g whole milk or almond milk
- 1 g (1/4 teaspoons) garlic powder
- 16 g (2 tablespoons) nutritional yeast
- salt and paper
- parsley for garnish
- Finely slice the onion and put it in the skillet with ~18 g of butter and let them on a medium heat for 15 minutes. Stir ocationaly. After 15 minutes turn the heat to low and let them 15 more minutes with a lid on.
- Meanwhile - preheat the oven to 350°F/180°C
- Grate the zucchini and place them in a colender over the sink
- Chop the asparagus ~2 - 2.5 cm long and place it in the second pan on a medium hit together with the rest of butter ~17 g and let it cook for about 10 to 12 minutes with a lid on.
- When the onions are done (after about 30 minutes) place the zucchini on top together with salt a paper and let it cook for about 5 minutes
- Whisk the eggs together with some salt, nutritional yeast and milk
- Put the asparagus on top of the onions and zucchini
- Add the egg mixture on top and place it in the oven
- Bake for about 30 to 35 minutes - or untill the middle is firm.
Add some parsley on top and a dollop of creamy yogurt and you are set for a perfect brunch or dinner.
Place it an airtight container and store it in the fridge for up to 3 days.
Total Servings: 8 slices
**Serving Size: 1 slice **
Amount Per Serving
- Calories: 165.8 kcal
- Total Fat: 10.7 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.2 g
- Total Carbohydrates: 7.2 g
- Dietary Fiber: 2 g
- Sugars: 3.9 g
- Proteine: 10.7 g
Got the idea from savorylotus.