Three weeks ago I started making this simple breakfast quiche while meal prepping. I have made it every week since and I’ll be making it again next week. The best thing about this quiche is that you can change it up week to week. I use turkey bacon, but you can use pork bacon, turkey breast, ham, or make it vegetarian. Change up the veggies to include your favorites. For me, the cheese is a necessity, but you should skip it if you’d like. I didn’t include the seasonings in the ingredients list because you can literally use what ever you’d like. Mexican, Italian, or plain old American style are just a few of your options. I’ll let you know what seasonings I use for my regular version below in the preparation directions.
The crust of this quiche is made of hash browns. You can use white potatoes or sweet potatoes. They add flavor and volume to the meal keeping you fuller for longer. Since I’ve been trying to go gluten-free, I thought that I had to give up crusts and starchy breakfast options. Luckily, I’ve been doing my research and testing new ways of cooking.
10 minutes of prep time. 25 minutes of cooking time.
- 14 oz of hash browns
- 6-8 slices of turkey bacon
- 4-5 eggs
- 1 cup of egg whites
- 1 medium sized zucchini
- 1/2 of a medium onion
- 1/2 of a large bell pepper
- Hot sauce
Start by lining a 9×9 inch baking pan with foil or parchment paper. Fry the hash browns with some oil or butter on medium-high heat on the stovetop. While the hash browns are cooking chop all of the vegetables and turkey bacon into bite sized pieces. Once the hash browns are almost done season them with salt, pepper, onion powder, and paprika.
Add the cooked hash browns to the baking pan and press them flat like you would a crust. Put the frying pan back on the stove top and stir-fry the vegetables and turkey bacon until they brown slightly. Use the same seasons used on the hash browns. Add the vegetable and turkey bacon mixture to the baking pan and spread evenly over the hash browns. Allow everything to cool and preheat the oven to 425-degrees Fahrenheit.
Beat the whole eggs and egg whites in a bowl. Season with salt, pepper, and hot sauce. Add the egg mixture to the baking pan and top with cheese. If the quiche looks a little dry pour in more egg whites. I noticed that the amount of egg whites needed changes week to week. Bake for 20 to 25 minutes. Allow the bake to cool and settle before cutting. Then divide it up into meal prep containers.
That’s it! A simple, filling, gluten-free breakfast or possibly lunch and dinner. Let me know how you would season this quiche and what vegetables you would use. I’m thinking of trying spinach and tomatoes next time.