Recipe Italian Veggie Quiche

It's recipe day!

I had been drinking low-carb protein drinks for breakfast. That boost of protein got me through to lunch, and was really quick. As you may know, my mornings are really full: up, Kid up, milk the goat, filter the milk and refrigerate or make cheese. Then feed/water/hay the livestock, check for eggs, let some of the chickens out, and so on and so forth. Weekends are even busier!

That protein drink made getting a good breakfast easy. BUT I've been having hearing problems since I started them; like my ears are all stuffed up. I think I'm allergic to the chemicals in the drinks. No biggie because I really didn't want to ingest any more chemicals any way.

So, this week I made this quiche to substitute for the drinks. And it worked. I pull a wedge out of the freezer the night before, and it's defrosted by the next morning's breakfast. Place on a plate with 2 pieces of provolone, and nuke in the microwave for 1 minutes. Sometimes 1 1/2 minutes. Tasty, very nutritious and well worth the time to make last week.

6 extra large eggs
2 cups grated cheddar jack cheese
1/4 cup dried basil
2 Tbs dried spinach
1 Tbs granulated garlic
1/2 cup chopped onion
1 cup chopped tomatoes
1/2 cup chopped red bell pepper

Spray a round pan (if you want wedges, square if you want square pieces) and preheat oven to 350 degrees.

(1) First pic: in a large bowl mix eggs, spinach, basil, garlic (garlic powder or grated garlic will work too) and ONE cup of the grated cheese. Optional: 1 Tbsp Italian seasoning. Combine.

(2) Chop one cup of tomatoes (you can see from this second pic that I used a variety of my garden's heirlom tomatoes: purple, red, pink, yellow). Add to bowl.

(3) Add chopped onion and bell pepper. I used red pepper because that's what we have in the garden! Mix again.

(4) Pour into pan. I used a round pan because I like the wedge-look! I also used Hubby's "Nu Wave Oven", as you can see in the pic. Sprinkle on the remaining cup of cheese.

(5) Bake for 20 minutes in the Nu Wave Oven, or for about the same in a regular oven. It's done when it doesn't jiggle much any more. Take out and let sit for 20 minutes (it uses the time to set-up). Cut up into equal slices.

Makes 8 servings. The following is the info per serving:
Net Carbs g: 4.6
Fat g: 11.3
Calories: 173.0
Choles mg: 206.3
Sodium mg: 197.1
Prot g: 11.0


Ron said...

This looks awesome.... I need to try this recipe

Just Me said...

Yummy. Thanks for sharing. Look delish!

Twix said...

Mmmmm! Tasty!! Thank you for sharing! :D

Michele said...

Just found your blog from the 100 Challenge and Just me. I am behind you. Love the recipes! Michele at

Diane said...

I'm definitely going to try this. I still haven't gotten the hang of eating breakfast. I tend to put it off until 10 or 11 am. NOT GOOD, so I am going to try this freezer technique.


Scuttleboose said...

That quiche looks gorgeous and yummy! :) I always have problems making a lot of egg-based breakfasts because I am the only one that will eat them (well, maybe my dog would, but he shouldn't), and I get bored quickly. Perhaps I could make 2-3 mini-versions! :)
Thanks for the sweet comments on my blog! It really brought a smile to my face.

Vee said...

goodness i can't wait to try this recipe.