How to make a fantastic breakfast quiche!
I used my twin sister’s recipe for her Skinny Pizza Dough for the crust of the quiche. I love making quiches, because I use what vegetables I have, or for this instance – I used a whole bag of frozen mixed vegetables.
Since I used frozen vegetables, I sent a question to my Instagram followers – whether or not to cook the frozen vegetables first, or add them to the filling frozen, and I got a resounding – cook first, then remove any excess moisture and that worked!
Jenn’s vegetable quiche
Using frozen vegetables is a great and inexpensive way to make a delicious quiche for meal prep. I love making this and have a quick breakfast ready on a busy morning.
Ingredients
- 1 bag frozen vegetables carrots, peas and green beans
- 2 green onions shopped
- 1 jalapeno chopped, seeds removed
- 1 tsp. oregano
- pinch salt
- 1/2 tsp black pepper
- 7 oz skinny pizza dough*
- 2 oz shredded mozzarella cheese
- 5 eggs
Instructions
- Spread 7 oz. of skinny pizza dough on the bottom of a pie plate. I baked the crust for 10 minutes at 400 degrees.
- In a separate bowl, add the cooked vegetables, the eggs, spices (except cheese) and stir well. Pour the egg mixture with vegetables on top of the par-baked crust. Add the mozzarella cheese on top. Bake at 450 degrees for 30 minutes. Let cool before cutting into slices.
Notes
The crust I used is my twin sister’s skinny pizza dough – on Weight Watchers – it’s 1 smart point per ounce of dough – I used 7 oz. of dough to make the crust.
I am following the blue plan – 1/4 of the recipe is only 3 smart points or 226 calories!
I plan to have this with baby potatoes, and add a new to me food find – guiltless guacamole (available in the Chicago area).
Quiches are so great because you can add whatever you have on hand. I’ve added diced ham and asparagus and cheddar cheese, or turkey pepperoni and salsa to the egg mixture. You can also make this ahead for brunch and eat it room temperature!
What’s your favorite kind of quiche?
