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Easy Make-Ahead Breakfast Quiche

A crustless baked egg dish with mushrooms, roasted red peppers, artichoke hearts and green onions, baked in individual ramekins or a round pan. It keeps in the fridge and eats well warm or cold, so it suits a week of breakfasts.

Serves 4 · 40 min · breakfast · American · vegetarian

Ingredients

  • 2 cup mushrooms, chopped
  • ¾ cup roasted red peppers, from jar, chopped, squeezed of liquid
  • ½ cup artichoke hearts, in water, not marinated, chopped, squeezed of liquid
  • ¼ cup green onion, finely chopped
  • 1 tablespoon olive oil
  • herbes de Provence, to taste
  • olive oil cooking spray, for misting ramekins
  • 6 eggs, lightly beaten, or equivalent egg substitute
  • 1½ ounce goat cheese
  • ½ ounce Parmesan, grated

Method

  1. ONE: Preheat oven to 350ºF.
  2. TWO: In a large skillet on medium to medium-high, sauté mushrooms, red peppers, artichoke hearts and onions in olive oil and herbes de Provence until softened and warmed through. Place mixture in a round cake pan, or divide among 4 large ramekins, either misted lightly with cooking spray. Cover with eggs and add goat cheese in small drops before sprinkling with Parmesan.
  3. THREE: 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.

Notes

Time-saving tip on the page: try making this the night before. Let cool to room temperature, cover and store in the fridge; serve warmed or cold. Nutrition per serving (quarter of quiche with ½ cup vegetables): Calories 168, Total Fat 9 g, Sat. Fat 3 g, Carbs 7 g, Fiber 3 g, Sugars 2 g, Protein 17 g, Sodium 367 mg, Cholesterol 8 mg.