Make Ahead Breakfast Quiche
- Number of Servings: 4
Ingredients
1.5 cups roasted red peppers (jarred)1 cup chopped artichoke hearts (canned in water)3 tbsp chopped shallots1.5 tbsp olive oilherbs de Provence24 eggs whites lightly beaten
1. Preheat oven to 350.
2. In a large skillet on medium to medium high, saute red peppers, artichoke hearts and shallots in olive oil and herbs until softened and warmed through. Place mixture in a round cake pan or divide among 8 small loaf or muffin tins, misted lightly with cooking spray. Cover with eggs.
3. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user DARACOX.
2. In a large skillet on medium to medium high, saute red peppers, artichoke hearts and shallots in olive oil and herbs until softened and warmed through. Place mixture in a round cake pan or divide among 8 small loaf or muffin tins, misted lightly with cooking spray. Cover with eggs.
3. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user DARACOX.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 625.9 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.2 g
- Protein: 31.9 g
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