Zucchini, Red Pepper, and Spinach Quiche

I made these quiches for an end of summer family brunch. They were fast and easy to make, filling, and used lots of veggies that are abundant in  September.

I also made my usual mozzarella tomato and basil platter, an egg salad mold, and roasted vegetables to go with the quiches.. My daughter in law filled in with an incredible banana strawberry trifle for dessert, and my sister in law brought a well seasoned chopped avocado and tomato salad!

I found the inspiration for the recipe on Pinterest , but it called for a spring form pan.

Since my spring form pan was unlocatable (word?), I decided to split the recipe in two and make 2 smaller quiches in 2 Pyrex pans. Although I liked the looks and height of the quiche in the spring form pan, having 2 smaller quiches worked out well this time. Next time I'll try it as one recipe in my spring form pan and cut the eggs back to 6.

The quiches were really quick and easy to throw together, looked great, and were perfect for brunch!

Makes 2 quiches
Ingredients:
8 eggs, beaten
1/4 cup half and half ( or coconut milk)
1 container of  plain Greek yogurt
3 TSP cream cheese ( optional but good)
2 cloves garlic, chopped
1 red pepper, cup in strips
1 cup fresh spinach, chopped
1 zucchini, sliced
1/2 shredded cheese
1/4 chopped fresh basil

Instructions:

Preheat oven to 350 degrees.

Saute vegetables and garlic in olive oil in a skillet until slightly soft for about 5- 10 minutes.
Using a fork, beat eggs, half and half, creams cheese, and Greek yogurt in a bowl.
Add sauteed veggies to the bowl and mix well.
Pour mixture into two 9 inch greased Pyrex containers. Bake at 350 for about 35 -40  minutes.( check on the quiches after 30 minutes , they may cook faster in your oven)

Step by Step instructions:

Pour mixture into two pyrex bowls

After it cooked for 30-35 minutes

Fresh mozzarella , tomato, and basil platter

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