Print Options:

Vegetable Egg Quiche

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

I love how simple this recipe is both in prep, cooking time and taste. Cheese or hot sauce can spruce it up if needed but on its own it’s packed with flavor. What’s great about this recipe is that you can change up the veggies so it’s never boring. If I know I’ll be on the go, I’ll make mini’s the night before so I can grab something quickly for a protein filled breakfast.

Serves: 6 large, 12 mini
 6 eggs (pastured is best)
 1 cup spinach, chopped
 ¼ cup peppers, diced
 ¼ cup mushrooms, diced
 ¼ cup broccoli, diced
 ¾ cup shredded cheese (cheddar, mozzarella, whatever your preference) - Optional
 1 dab olive oil
 Salt & pepper to taste
1

Preheat oven at 350F

2

Line a muffin tin with baking cups and grease up with a dab of olive oil

3

Combine eggs, spinach, peppers, mushrooms, broccoli (and cheese if using) in a mixing bowl and mix well

4

Divide mixture evenly among the muffin cups

5

Bake quiches for 20 minutes

6

* Note: Any vegetables may be used as a substitute or in addition to bulk up quiches

7

Serves 3