A baked quiche is our go-to when we feel like something a bit more “fancy” for breakfast or when we have company over. It’s satisfying, and can easily be tailored to suit the flavors you’re craving.
[clickToTweet tweet=”A low carb quiche that’ll satisfy first thing in the morning!” quote=”A satisfying low carb breakfast quiche perfect for breakfast.”]
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When I made this low carb quiche I had just picked up a fresh red bell pepper, and a large bag of spinach from a local organic farm.
At first I was going to make a pasta of some sorts with these ingredients but I thought why not make the most of these fresh ingredients and bake up a delicious breakfast instead?
I don’t know about you, but in the morning’s I don’t usually feel like standing in the kitchen cooking for a long time. So I do whatever I can to make breakfast simple, quick, yet still very satisfying.
We don’t always eat this quiche for breakfast, in fact, my go-to breakfast is usually just a bowl of oatmeal and L.J’s go-to is a hearty mug of Bulletproof coffee!
But, I was feeling like something savory, so I took the fresh ingredients we had, tossed them all in a dish in the oven and 40 minutes later we were stuffing ourselves silly. Also, the night before we had a bit of a carb overload (pizza), so I wanted to keep breakfast fairly light.
The great thing about quiche recipes is that they come together in a flash and you can customize them however you like!
I could go for a bite right now, how about you?
Eating a nutrient dense breakfast like this will set you up for a healthy day ahead.
Ready to impress with this quiche? Print the recipe below or share with your family and friends (we appreciate you doing this)
- 5 free-range eggs
- 1 medium red bell pepper (chopped)
- 1 c sliced mushrooms
- 2 handfuls chopped spinach
- 3 tbsp soft goat’s cheese
- Sea Salt and pepper to taste
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Preheat the oven to 350 degrees
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In a bowl whisk the eggs as you do before scrambling then add the spinach, red pepper, and mushrooms to the bowl and stir until well combined. Gently mix in 2 tbsp crumbled goat’s cheese.
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Pour the mixture into a shallow baking dish (about 1 ½ inches is good) that has been greased lightly with some coconut or olive oil. Gently crumble the rest of the goat’s cheese on top of the mixture
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Bake for 30 minutes until lightly browned and cooked through
Tweet at us to let us know you’re going to try this recipe:
[clickToTweet tweet=”This low carb breakfast quiche is definitely going on my menu! #vegetarian #pescetarian” quote=”This low carb breakfast quiche is definitely going on my menu!” theme=”default”]
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