Stuffed Pepper Quiche

Dear Diary,

I have been craving quiche, like no other… It’s the kind of dish that you can have for breakfast, lunch or dinner and be completely satisfied… plus it is so easy to make. Lately, my only hesitations have been that I could do with out all the butter that usually goes into it, as well as the dense and fattening pastry crust. But with a Stuffed Pepper Quiche, I don’t have that problem

Don’t get me wrong, I love a good crust, but when I’m consistently eating healthy, why not find a delicious alternative? And I think I have…

This quiche is so light and tastes decadent, but is full of vegetables and protein… plus the crust is a guilt free bell pepper. Sweet and crispy from being perfectly broiled.

HERE’S WHAT YOU NEED:

5 eggs
1/4 cup of skim milk
dash of salt and pepper
1 tsp of garlic powder
1/4 sweet onion finely chopped
small bundle of chives
couple of crumbles of goat cheese
2-3 bell peppers of your choice
a small bag of steamed broccoli (nuke it in the bag for 4 minutes for perfect steam!)

HERE’S WHAT YOU DO:

combine all the ingredients (except for the peppers of course ;)) in a mixing bowl
cut the tops off of the peppers and remove the inside seeds
pour the mixture into the peppers and place on a sheet pan
place into a 325 degree oven for 60-70 minutes until the mixture is cooked through, golden brown on the top and smells amazing!!!!

Enjoy SFG’s!