Who says breakfast can’t be eaten for lunch or dinner? Not me, especially when there’s a chance of leftovers to be had! Besides the leftover nosh, I love quiches because they’re a simple way to eat your veggies all year round. You can easily turn that into seasonal cooking by substituting any in-season veg. Happy Meatless Monday.
1 red pepper – thinly sliced
1 yellow pepper – thinly sliced
8 oz button mushrooms – sliced
1 tbsp minced Jalapeno pepper
3 tbsp fresh basil – chopped
9 0z baby spinach (Saute in 1 tbsp olive oil. Cool and chop.)
1 1/2 cups organic skim milk
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 oz Feta cheese
1 x 9″ Organic whole wheat pie shell*
3 whole organic eggs
5 organic egg whites
Preheat large non-stick saute pan on medium high heat for 1 minute. Add 2 tbsp olive oil. Saute peppers for 3 minutes until softened. Add mushrooms and jalapeno and continue sauteing for 2 more minutes. Once peppers and mushrooms are cooked, remove and let cool.
Meanwhile, whisk eggs and milk together in a large mixing bowl. Once pepper mushroom mixture is cooled add to eggs along with basil and chopped spinach. Season with S&P.
On a foiled oven tray, place frozen tart shell. Carefully pour quiche mixture in and once full swirl around all ingredients with a fork to disperse the filling throughout the quiche.
Sprinkle the Feta cheese on top.
Pop in oven for 20-30 minutes on middle shelf, uncovered.
To check whether it’s done or not; grab a toothpick and pierce the center on the tart. If the pick comes out clean (not wet) you’re good to go.
Now off you go to enjoy!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.