Watch a short video showing how to make a high-protein quiche that’s full of veggies.
It makes a delicious breakfast or dinner.
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When you were a kid, getting to have breakfast for dinner was a major treat.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
It always felt like you were breaking some sort of rule.
Its one of the simple joys that doesnt wear off as an adultmaking breakfast for dinner canstillfeel special.
Its something Barrys Bootcamp instructorSashah Handalhas on her mind when she gets home from teaching intense classes.
Her high-protein quiche is also gluten-free and full of fiber.
The crust is made with cornmeal and cornflour, and eggs and cheese are used to bind it together.
I use all pretty dense, watery vegetables, Handal says.
I wanted it to be very veggie-forward.
Watch the episode above to see how it comes together and get the recipe below.
First, make the cornmeal crust by combining all the ingredients into a big bowl and mixing together.
Pour the mixture into a cast-iron skillet that has been coated with cooking oil.
Bake in the oven at 375F for 10 minutes.
Once the cornmeal crust is done baking, pour the mixture on top.
Sprinkle a little cheese on top.
Bake in the oven at 350F for 25 minutes, rotating it once halfway through.
Let it cool for an hour before serving.
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