Fresh, rich, and savory, this quiche is perfect for a breakfast or for meal prep for the week!
Ingredients
1 premade pie crust
1/2 c feta in brine, cut into small cubes
1/3 c marinated artichoke hearts, chopped into small pieces
1/3 c sweet mini peppers, diced
1/3 c tomatoes (I used Cherub tomatoes here that I quartered)
7 large eggs
1/4 c heavy whipping cream
1 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/8 tsp paprika
Directions
Preheat oven to 450 and adjust rack to center. Remove premade pie crust from fridge (if frozen, thaw ahead of time).
After dough has come to room temperature, place across an ungreased pie plate and press into edges.
Place artichoke hearts, mini peppers, and tomatoes along the bottom of the crust. Top with the cubed feta.
In a medium bowl, use a whisk or fork to beat the eggs and whipping cream until the mixture is fully combined. Add the salt, oregano, garlic powder, and paprika and stir gently to incorporate.
Pour the egg mixture in the pie crust over the ingredients.
Cook in the oven for approximately 25-30 minutes, until top is a golden brown and toothpick inserted in center comes out clean.
Remove from oven and allow to cool (preferably on a wire rack) for approx. 5-10 minutes before cutting and serving.
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