This breakfast quiche is full of fresh garden vegetables and has a crust made with rice

They say breakfast is the most important meal of the day, right?  I agree with that. If I don’t get something in my stomach early, I can be a real bear. And not the cuddly kind. During the week, it’s avocado toast, yogurt or oatmeal at my desk. I seriously don’t have time during the weekday for something more. However, on the weekends, I love to make a piping hot breakfast with eggs, bacon and more. This past weekend, I made a breakfast quiche with veggies from my garden that was a real winner. It had tomatoes, corn, broccoli and more.

This years garden has been a bit of a challenge. We had hot temps really early so my tomatoes, squash and bell peppers all suffered from “blossom drop.” Blossom drop is when you plants flower nicely, but the fruit does not set since the flower dies and falls off. It’s related to high temps and wind, something my area has plenty of. After lots of plant food and hours spent watering, I finally have some veggies to use. The one that has flourished the most is my broccoli. Last year I could barely get it to do anything. This year, I have tons. And,  it was perfect for my breakfast quiche. Who ever tells you broccoli is not a breakfast food has not tried it. It was a nice addition to this quiche.

The crust for this is not your traditional quiche crust. I found the crust recipe in a Weight Watchers Magazine years ago and have used it many times. It’s just cooked rice, mixed with an egg, cheese, and seasoned with dill. Or you can season it however you like to match your quiche ingredients. It’s super easy and a lot lower in fat and calories then the traditional crust. That’s A-OK in my book.