My brunch menu with the quiches:
Just for the record, 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 using two 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
8 eggs, beaten
1/4 cup half and half ( or 1/4 coconut milk or almond milk)
1 container of plain Greek yogurt or plain coconut 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
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|
Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.