Easy Make-Ahead Breakfast Quiche

By: Clean Eating, Winterʼs Best 2013

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 168 kcal


  • 1 tablespoon olive oil
  • 2 cups chopped white mushrooms optional; can substitute
  • 3/4 cup chopped red bell pepper
  • 1/2 cup chopped jarred artichoke hearts (packed in water, drained 1/2 cup fine chopped onion
  • 6 eggs lightly beaten
  • 1 1/2 oz cheese shredded or crumbled goat cheese
  • 1/2 oz. grated parmesan cheese
  • Generous pinch of Herbes de Provence or other seasoning
  • Olive Oil Cooking Spray


  1. Preheat oven to 350 degrees F
  2. In a large skillet on medium-high, heat oil. Add vegetables and saute until softened and warmed thru.
  3. Lightly spray 4 large ramekins or muffin pan with cooking spray.
  4. Divide vegetable mixture in containers.
  5. Divide eggs and cheese and pour in containers. Disperse evenly.
  6. Sprinkle with parmesan cheese.
  7. Bake for 25 minutes or until set.

Recipe Notes

Quiche can be eaten warm, at room temperature or chilled. Additionally, these can be frozen and reheated in microwave.