Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad.
Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.
Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
Reduce oven heat to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.
Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.
Per Serving: 314 calories; protein 11.2g; carbohydrates 21.5g; fat 20.9g; cholesterol 173.9mg; sodium 912.5mg.
Eating healthy breakfast to continue the day has become a good habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to take on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and helps keep you feel full all day , and not want likely grab a side food out of the street food before break .
Making fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.