I'm making this savory brunch dish for my women's group at Pedernales River Fellowship during the Beth Moore simulcast this Saturday September 13th! Will post pics as soon as they come out of the oven!
2 Tbsp grapeseed oil
1 / 2 cup celery, finely chopped
1 cup red onion, chopped
3 / 4 cup Crimini mushrooms
1 1 / 2 cups broccoli, chopped in 1 / 2 pieces
1 1 / 2 cups zucchini, chopped in 1 / 2 pieces
2 cloves fresh garlic minced
3 Tbsp fresh Sage, minced
8 large pasture eggs
1 Cup + 2 Tbsp almond milk
1 / 2 cup Goat Cheese
1 3 /4 tsp sea salt
5 dashes nutmeg
1 Cup Cooked Brown Rice
Preheat oven to 350. Spray a 9 x 13 baking dish, two 9” pie dishes, or individual tins with Olive oil. In a skillet, heat oil on medium-low heat and cook celery, onion, and mushrooms for about 4 minutes, stirring occasionally. Cover when not stirring. Add in broccoli and cook 2 minutes. Add zucchini, garlic and sage, cover when not stirring and cook 4 minutes. Remove from heat. Drain liquid. In a batter bowl, whisk eggs and add almond milk, salt and nutmeg and whisk. Add rice, vegetables and break up the goat cheese and add to egg mixture. Mix well and pour into dish or dishes. Bake a 9 x 13 dish 35 minutes, smaller tins 14 minutes, or 9” dishes 18-20 minutes. Test to be sure that quiche is ready when a knife inserted in center comes out clean and it feels firm when lightly touched.
Enjoy the Journey in happiness & best of health!
Sue
512-557-7523 Mobile/Text
http://www.sueseward.com