Starting a garden is fun but intimidating. There’s so many things to learn and so many varieties of plants to try and grow. While I’m not a super experienced gardener yet, here’s what I’ve learned so far.
Sometimes you need an easy dish that can serve as breakfast, lunch, or dinner and uses up your garden produce. This is your new go-to recipe.
You will need:
- 10 eggs
- 1/2 cup plain yogurt
- 1 medium zucchini
- 1 large tomato
- 1/2 package of turkey bacon (or regular)
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- 2 cups flour
- 1/2 cup margarine or butter
- 1/4-1/3 cup cold water
This is a very flexible recipe, so feel free to add or subtract whatever vegetables you like. You can also sub in sour cream or ricotta cheese for the yogurt. If using ricotta, you may want to use a cup instead and use less cheddar. You can also use whatever type of hard cheese you have on hand.
Start by grating or chopping your zucchini. Dice your tomatoes, onion, & turkey bacon. Put all in a frying pan and saute for 5-10 minutes, or until vegetables are cooked through.
In a large mixing bowl, mix flour & margarine until it is pea sized. Add 1/4 to 1/3 cup water and mix until your have a nice dough. Press dough into a large, shallow casserole dish or pie plate.
In a large mixing bowl, whisk eggs, yogurt, and salt & pepper. Grate cheese and add to mixture. Add to vegetables & meat and pour into pie crust.
Cook at 350 for 50-60 minutes or until golden brown. Serve and enjoy! I love the leftovers cold for breakfast.
Want to get more recipes like these? Please subscribe and get the latest delivered straight to your inbox.
Tomato, Zucchini & Bacon Quiche
Make this easy quiche recipe for breakfast, brunch, lunch, or dinner. This recipe keeps it healthier by using turkey bacon, but feel free to use the real deal! I make this all summer long to use up my zucchini & tomatoes.
1/2 cup plain yogurt,
1 medium zucchini,
1 ripe tomato, 1/2 package turkey bacon, 1 cup shredded cheddar cheese, salt & pepper to taste, 2 cups flour, 1/2 cup butter, 1/4 to 1/3 cup cold water.