California Breakfast Quiche Recipes

California Breakfast Quiche Recipes

A veggie lover's egg dish with fresh zucchini, red bell peppers, onion, and artichoke hearts.

Ingredients:

• 4 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup onion, chopped
• 1 1/2  cups half and half
• 1 cup mushrooms, sliced
• 1/2 red bell pepper, diced
• 1 cup Monterey Jack cheese
• 6 oz. artichoke hearts, drained
• 1/2 pkg. refrigerated pie dough
• 1 teaspoon fresh oregano, chopped
• 1 small zucchini, chopped into 1 inch cubes

Instructions:

1. Make pie dough and line a 10-inch tart pan or deep dish pie plate. 
2. Refrigerate until ready to assemble the quiche.
3. Preheat the oven to 425 degrees.
4. Add the 2 tablespoons of reserved artichoke marinade (liquid from the can) to a large skillet along with the chopped onion, bell peppers, and mushrooms. 
5. Sauté veggies over medium high heat for 2 - 3 minutes.
6. Add another tablespoon of the artichoke marinade to the skillet and stir in the chopped zucchini. 
7. Continue cooking for about 5 minutes, or until the zucchini begins to soften.
8. Layer the cooked veggies on top of the prepared pie crust, then top with the drained artichoke hearts. 
9. Sprinkle evenly with Monterey Jack cheese.
10. Whisk together the eggs, half and half, salt, and pepper; pour over cheese. 
11. Sprinkle with fresh oregano (or 1/2 teaspoon dried oregano).
12. Bake at 425 degrees for 15 minutes. *
13. Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. 
14. Cool for 15 minutes before serving.
15. Enjoy!