Serves: 8

Ingredients:

• ⚫ 1 tbsp olive oil
• ⚫ 4 cloves garlic, diced
• ⚫ 1 cup zucchini, chopped (about 1 small)
• ⚫ 12 oz jar roasted red peppers, chopped (drained well)
• ⚫ 8 eggs
• ⚫ 1/2 cup milk*
• ⚫ 1/2 cup whole milk ricotta
• ⚫ 1 cup parmesan cheese, grated
• ⚫ 1 cup baby arugula
• ⚫ 1 tsp salt
• ⚫ 1/2 tsp pepper
• ⚫9 or 10-inch pie pan

Directions:

1️⃣ Heat a small frying pan and add the olive oil

2️⃣ Sauté the garlic for about 2 minutes until fragrant, then add the zucchini and cook until tender.

3️⃣ Coat your pie pan with olive oil and arrange the roasted peppers evenly at the bottom.

4️⃣ Spread the zucchini and garlic mixture evenly over the peppers, then top with arugula.

5️⃣ Preheat the oven to 350 degrees.

6️⃣ In a separate bowl, beat together the eggs, milk, ricotta, Parmesan, salt, and pepper using a hand or stand mixer.

7️⃣ Pour the egg mixture evenly over the veggies in the pie pan.

8️⃣ Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the dish is fully cooked.

9️⃣ Let it cool slightly before cutting into 8 slices. Enjoy!

Pro Balance Tips:

⚫ This recipe is perfect for a quick and easy Sunday meal prep, setting you up for success during busy weekday mornings!

⚫ This recipe is very low in carbohydrates, so pairing it with a slice of whole grain toast or a piece of fruit will enhance its macronutrient density!

*Notes:

⚫For the best whole food nutrients and optimal quiche consistency in this recipe, I recommend using grass-fed whole milk.