This vibrant quiche is a celebration of flavor and freshness! Juicy green bell peppers, sweet carrots, earthy mushrooms, and onions come together with protein-rich cottage cheese and eggs. A splash of milk gives it that perfect texture, and a sprinkle of Rosebud’s Sassy Salt ties it all together with bold, balanced flavor. Add your favorite meat or keep it meatless—either way, it’s a slice of sunshine.
Bold & Bright Breakfast Quiche
Bold & Bright Breakfast Quiche
Team Member Shayla
Ingredients
blank
2 c. Ella Bella Rosebud’s Gluten Free All Purpose Flour
1 tsp. Baja Gold Sea Salt
2 Tbsp. shortening (or substitute)
5-7 Tbsp. ice water
2 Tbsp. psyllium husk
blank
1 Tbsp. grass-fed butter or avocado oil
½ c. carrots, shredded
½ c. onion, diced
½ c. mushrooms, diced
1 green bell pepper
2 tsp. Rosebud’s Sassy Salt
1 c. choice of ground meat, cooked
1 ½ tsp. Rosebud’s Sausage Mix
½ c. cottage cheese
¼ c. milk
4 eggs, beaten
½ tsp. Rosebud’s Guaca Salsa
1 pie crust, baked
½ c. white cheddar cheese, shredded
parsley for garnish, optional
Directions
Prepare pie crust according to the back label on the Ella Bella All Purpose Flour bag.
Preheat oven to 350°F.
In a skillet, heat the butter and sauté veggies and Sassy Salt until soft.
Add the cooked ground meat and Sausage Mix and stir. Take pan off the burner and set aside.
Whisk eggs and Guaca Salsa in a bowl and set aside.
Add cottage cheese and milk to a food processor and blend until smooth. Add mixture to the whisked eggs and combine.
Pour the cooked veggies into the baked pie shell and spread evenly. Then pour the egg mixture on top. Top with shredded cheese and bake for 25 minutes.
Garnish with parsley and serve. Enjoy!