I recently paid a little visit to Williams-Sonoma (that place makes me happy) and gathered come awesome baking ware, one of them this long rectangular quiche pan and it did not disappoint! There is no better way to incorporate any leftover veggies available in your fridge than in a delicious quiche! It’s so easy, satisfying and tends to please the entire family! I highly encourage you to make for the family for breakfast, lunch or dinner because it is super versatile! Great for any day of the week or any time of the day.
What I did:
Colorful Low Fat Quiche
3 eggs, 3 egg whites
2 heaping tbsp Greek yogurt
1/3 cup any milk
Handful of multicolored cherry tomatoes, chopped
Multicolored bell peppers, chopped
4-6 sheets of phyllo dough
Fresh basil leaves
Green olives to taste, chopped
Salt and pepper to taste
Pinch of ground nutmeg
2 oz cheese (I used goat cheese)
Preheat oven to 425 degrees F (220 degrees C).
Spray cooking spray to quiche pan and layer phyllo dough arranging the corners so it is contained within the pan.
In a large bowl, whisk together eggs, egg whites, yogurt and milk. Season with salt, pepper and nutmeg. Sprinkle half of the cheese in mixture leaving the rest to sprinkle over the top. Add chopped veggies, leaving some tomatoes and olives to arrange on top for aesthetic purposes. Yes, I’m into that.
Pour mixture into quiche pan and decorate with extra tomatoes, rest of cheese and olives.
Bake in preheated oven for 25-30 minutes (more or less depending on your oven and altitude. It’s ready when crust is golden brown and egg is fully set. Allow to set 5 to 10 minutes before serving (this is the time you take pictures!). Serve with a fun and green side salad For more ideas for fun colorful salads, check out my colorful salad posts!
Count Colors, Not Calories!?⠀⠀ ⠀
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