Southwest Breakfast Quiche
G dang I love quiche.
If you always skip breakfast because you don’t have time, or if meal prepping intimidates you, or if you are looking for a way to eat pie at 7 AM, you might also love quiche. I make many variations, but I have decided that this one is my favorite.
Ingredients
Store-bought crust. (My favorite is Trader Joes brand frozen pie crust, but if you don’t have a reusable pie pan and are against buying one for $5, then one in the tin is fine. Of course you can make your own crust but I don’t have time for that)
5 eggs
1/2 cup heavy cream
Bag frozen sweet corn
Jalapeño
Pepper Jack cheese
Frozen or fresh spinach
Instructions
First, let your pie crust, frozen corn, and frozen spinach (if using) defrost. Overnight in the fridge is best, but over an hour on the counter is fine.
If using frozen veggies, squeeze out any excess water from them before using (save that spinach water, it is great for sneaking some extra veggie power into a smoothie or umph into a soup!) If using fresh spinach, zap it in the microwave for 30 seconds to wilt it a bit. If using non-pre-panned crust, place it in a greased pie pan.
Preheat oven to 375 Fº. Rinse your jalapeño, remove ribs and seeds, and chop it small. Throw the empty pie crust in the oven for 5-10 minutes while it’s preheating, just until it looks a little crisped rather than shiny and sticky like when you put it in.
Meanwhile, use a blender or bowl and beater/whisk to beat your eggs with your half & half, crack in a fair amount of salt & pepper. Once the crust is out and cooled a little, layer in spinach, jalapeño, corn, and cheese, then pour egg mixture over the top evenly. Top with another sprinkle of cheese and bake for about 40 minutes. You’re just looking for the center to be set up and not jiggle.
*meal prep tip – let cool on a wire rack and slice into 5 slices; breakfast for the week!
*added protein tip – cook, cool, chop, and layer in some bacon; if you do this, cut back on the salt in the eggs.
