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how to use frozen vegetables

Easy CrustLess Quiche

As much as I love making things from scratch.  Its just not always possible.  I’m a real person and I have to deal with real things like stress, work, school and making sure I practice what I preach by eating as healthy as I can.

Sometimes, I rely on frozen vegetables and that’s ok.

In fact, one of my most popular recipes for Balsamic Roasted Brussels Sprouts was made from a package of frozen sprouts.

My new thing is, combining frozen and fresh vegetables with eggs and baking them into a crust-less quiche.

First I cook the frozen vegetable* on the stovetop or microwave.


Then add them to a greased baking dish along with whatever other veggies I felt like chopping up and mix them thoroughly.


Then crack and beat about 5-6 eggs and pour over top of the veggie mix and stir until they are evenly distributed.


Bake in a preheated 375 degree oven for about 30 minutes or until cooked through.

To brown top, broil for a few minutes after cooked through.


We always have some sort of crust-less quiche in the fridge to heat up and add to breakfasts, lunches or dinners or just eaten plain by themselves. Also good topped with cheese.


*Birds Eye Chef’s Favorites given as part of the Foodbuzz Tastemaker Program

Do you use frozen vegetables in your cooking adventures?

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