Rainbow Veggie Quiche | Sunday Afternoon Breakfast Meal Prep
Updated: Jan 17, 2021
Prep: 10 min | Cook: 40 min | 4 - 6 Servings
Recipe creation: @cookncunningham
'The inspiration behind this recipe....
Hubby and I went out on a chilly Sunday morning to a small cafe in a neighboring town called Mints & Honey. Each weekend, we attempt to support the local small businesses in the area and this weekend, we decided on brunch! It was our first time at the little cafe, so we had no idea what to order. They also had such an extensive menu... it was hard to choose!
I ended up ordering their veggie quiche of the day, which consisted of broccoli, leeks, and a few other ingredients I can't seem to remember... Any-who, it inspired me to create a quiche for our home so we could enjoy breakfast for the week!
This recipe was definitely on a whim, but it was absolutely delicious!
THE RECIPE
Prep: 10 min | Cook: 40 min | 4 - 6 Servings
Recipe creation: @cookncunningham
Ingredients:
8 eggs
2 Pillsbury frozen crusts
8-10 mini sweet peppers (red, orange, yellow pack)
1/4 red onion
3 c spinach
1 c cherry tomatoes (red or yellow)
1 zucchini
2 cloves garlic (pressed)
feta cheese
red pepper flakes (optional)
Directions:
Preheat oven to 350 degrees
Wash & roughly chop veggies to your preference; recommendation - cut mini peppers in half and slice, removing the top and seeds; thinly slice onion; half cherry tomatoes; slice & quarter zucchini. Peel & press garlic into small dish, set aside.
Heat skillet over medium heat; drizzle olive oil. Add peppers, onion & zucchini. Saute until just softened, 3 - 4 mins. Add salt & pepper, toss in garlic; simmer until fragrant, 30 seconds.
Lower to med-low heat. Add tomato & spinach. Simmer to cook off water/liquid (drain if needed).
Prepare egg mixture - whisk egg with salt & pepper (add red pepper flakes if you like a bit of spice!).
Turn off stove-top, remove veggies from heat.
Evenly distribute veggies into the two crusts. Sprinkle feta on top of veggies (as much as you'd like!). Pour egg mixture on top; split between the two crusts.
*TIP: to avoid burning the crust during baking,
tear strips of aluminum foil and add around the crust edge.
Bake for 35-40 minutes. Remove from oven, take off the foil strips. Bake another 8-10 minutes.
Test with a knife; until it comes out clean.