This week has flown by, hasn’t it? I feel like I’ve been going – going – going. I have a potluck tonight where I’ll be bringing the Tri-Color Summer Pasta Salad. I changed up that recipe so I’ll share that later this weekend. I hope it is a winner! We’re going to Miranda Lambert tomorrow night and Saturday at 7:30 AM by best friend Bethany and I are running a 10K. YAHOO for good times! I’m itching to workout and it’s only been 2 days.
We had 16 eggs in the fridge and that extra egg carton was driving me up the wall, so I landed on quiche.
Quiche for Dinner
Serves: 8 slices
- 1/2 c. Whole Wheat Flour
- 1/2 Tbs baking powder
- 1/4 tsp salt
- 1/4 yellow pepper, diced
- 1/8 red onion, diced
- 1 little zucchini, diced
- 4 eggs
- 1/4 c. milk
- 6 basil leaves, thinly sliced
- 2 chicken sausages, diced (I used my Artisan from Sam’s Club)
- 1/4 c. shredded Parmesan
- salt and pepper to taste
Preheat the oven to 350 degrees and spray a glass pie pan with non-stick cooking spray. Mix the first three ingredients together in a medium sized bowl. Toss in whatever veggies you want, I choose these but you could do tomatoes, broccoli, you name it! In a small bowl, crack the eggs and whisk in the milk. Add the egg mixture to the medium bowl. Add in the remaining ingredients and mix until everything is blended well. Bake for 25 minutes. Then move it to the top rack and broil for 3-5 minutes until browned. I added a bit more cheese to the top to get it to crisp.
Ta da! Quiche! It was good. It doesn’t look that appealing, the whole wheat flour gives the color a “blah” look. But trust me, it was good. I had never made it before. The chicken sausages made this dish though. I must admit that. I love those dang sausages. I had it for lunch today as well. It made 8 slices so that’s enough for a few breakfasts and lunches.
Do you ever have breakfast for supper?
Don’t miss another post! Follow my blog by entering your e-mail address at the bottom of the homepage. Yes, it’s that easy! Questions? Contact me, Brianna Ludwig. Be sure to follow me on Twitter and the Don’t Eat Crap Facebook Page.