First off, let me talk to you about a little friend of mine called Spiralizer. It’s da bomb– and I don’t use that term lightly.
Spiralizing is my new hobby. It’s a healthy hobby which means that I eat way more vegetables. If you’re not familiar with how it works, you put a vegetable on a a machine like this one, turn the crank and the blades will cut your veggies into noodle shapes.
It’s perfect for hiding veggies in foods and for making salads.. in fact, I’ll be sharing a few more tutorials over the next several weeks with my favorite ways to use it!
Like this bacon quiche.. that’s chock full of zucchini and squash. And once it’s cooked down you can’t even tell that the veggies are in there, but you still get the nutritional benefits and a beautiful color.
- 6 fresh eggs
- 1 cup milk
- 6 strips thick bacon
- 1 small zucchini, spiralized (or diced up small)
- 1 small squash, spiralized (or diced up small)
- salt and pepper
- 1 pie crust (I use Bob’s Red Mill Gluten Free Pie Crust)
- Preheat oven to 400.
- Cook bacon in a saute pan. Remove bacon, but leave drippings in pan.
- Add your zucchini and squash to the pan, sprinkle with a bit of salt and pepper, and cook for approximately 5 minutes until it begins to turn soft. Remove from heat.
- Add bacon and vegetables to the bottom of your quiche crust.
- In a bowl, lightly beat milk, eggs. Pour over the vegetables and crust. Sprinkle with salt and pepper
- Bake in the oven for 30 minutes or until eggs are cooked throughout.
- Remove from oven, allow to cool and enjoy!
