Breakfast Quiche Recipe
I don’t usually make a big breakfast, usually it is just yogurt, cereal, fruit, toast or granola but occasionally I get the urge to sit down for a nice hearty breakfast. Especially when I can make something and have leftovers for a few days this week at work.
I came across a Breakfast Quiche in the March issue of Clean Eating and figured I would give it a try. A bit time consuming with chopping and cooking the veggies and the baking the individual quiches for about 25 minutes but worth it for a low key morning.
- 1 package button mushrooms, chopped
- 1 jar chopped roasted red peppers (from jar), squeezed of liquid
- 1 can chopped artichoke hearts, squeezed of liquid
- 1/2 cup finely chopped green onions
- 1 tbsp olive oil
- 1 tablespoon herbs de Provence
- Olive oil cooking spray
- 8 eggs, lightly beaten
- 1 1/2 oz goat cheese
- 1/2 oz grated parmesan
Preheat oven to 350°F.
In a large skillet on medium to medium-high, sauté mushrooms, red peppers, artichoke hearts and onions in olive oil and herbs de Provence until softened and warmed through. Place mixture in a mini muffin pan. Cover with eggs and add goat cheese in small drops before sprinkling with Parmesan.
Cook in oven for 25 minutes or until set. Enjoy or let cool to room temperature, cover and store in fridge. Serve warmed or cold.