Breakfast was never my strong suit. Up until a few years ago I never actually ate breakfast. I would just grab a pastry with my coffee and be on my way.

During my natural living journey, I’ve realized that eating for nutrition is essential for our health, and eating pastries for breakfast, I’m sorry to say, doesn’t provide the body with essential nutrients to start your day…

Breakfast really is the most important meal and since I started eating it, I’ve noticed that I don’t function properly without it.

Also Read: The Importance of Balanced Nutrition

This quiche recipe isn’t anything fancy, but it’s tasty and great for busy mornings. Just grab a slice and go!

What I like about this recipe is, that you can add whatever you like and it can be made with or without a crust. – If you follow me on Instagram, you probably remember seeing these pics a few months ago.

A lot of you have been asking for the recipe so here it is! 🙂

Simple Quiche

Recipe by Whitney – Willowbottom.com

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• 6 Eggs

• 1 Cup Milk

• 1 Cup Shredded Cheese I used Colby

• 2 Tbsp Spinach Chopped

• 4 Slices of Bacon drained and chopped

• 2 Tbsp Ham chopped

• 1 Tsp Salt

• 1 Tsp Pepper

• Any other ingredients you like

Directions

• Whisk the egg and water together in a bowl
• In a food processor pulse the flour and butter together until it’s crumbly (like cornmeal)
• Add the egg/water mixture into the flour/butter mixture and pulse until a soft dough forms
• Place the dough on a floured surface and roll it out to the shape and size of your pan (I usually roll it out larger than my pan so it’s a thin crust)
• Put your crust into your pan. Shape it and cut it to fit your pan
  Cover the crust with a lint-free rag and place in the freezer for 20 minutes
• Add your quiche mix and bake for 40 minutes or until the mixture is set in the middle

Notes

• If you prefer a crust, it’s super easy to make your own!
• Total time 40 minutes
• 1 Egg
• 2 1/2 Tbsp Ice water
• 1 1/2 Cups Flour
• 10 Tbsp Butter or Ghee diced into small pieces
• Whisk the egg and water together in a bowl
• In a food processor pulse the flour and butter together until it’s crumbly (like cornmeal)
• Add the egg/water mixture into the flour/butter mixture and pulse until a soft dough forms
• Place the dough on a floured surface and roll it out to the shape and size of your pan (I usually roll it out larger than my pan so it’s a thin crust)
• Put your crust into your pan. Shape it and cut it to fit your pan
• Cover the crust with a lint-free rag and place in the freezer for 20 minutes
• Add your quiche mix and bake for 40 minutes or until the mixture is set in the middle