Serves: 6 Prep: 10 minutes Cook: 40 minutes

Ingredients:
1 x leek, sliced
430g pumpkin, cubed and pre-roasted
90g cherry tomatoes, sliced
1 x head broccoli, cut into florets, pre-steamed
150g zucchini, grated
6 eggs
¼ cup preferred milk
¼ cup Nutritional yeast
Salt & pepper

Method:
Preheat the oven to 180C. Grease quiche pan/tin.
Heat a non-stick frypan over medium heat, saute leek and zucchini until tender. Allow to cool slightly.
Whisk eggs, milk, and nutritional yeast together, add all vegetables, salt, and pepper, and combine well.
Pour mixture into a quiche dish and ensure vegetables are spread out evenly. Top with extra nutritional yeast if desired.
Cook for 35-40 minutes or until golden and cooked to your liking.
Slice and enjoy!

Tip: Stores well in the fridge for an easy lunch option.

Macros:
Calories per serve: 117
Net carbs: 6g
Protein: 8g
Fat: 5g

Wanting another simple and clean recipe? See this below

https://au.atpscience.com/blogs/recipes/wild-caught-barramundi-in-lime-coriander-and-spring-onions