Egg Quiche

Egg Quiche
  • 6 eggs
  • 4 Tablespoons of milk
  • 1 garlic clove, minced
  • 1 cup of red peppers, diced
  • ¼ cup of sun dried tomatoes (diced)
  • ¼ teaspoon black pepper
  • ¼ teaspoon of Himalayan salt (or sea salt)
  • 2 Tablespoons of goat cheese crumbles
  • 3 Tablespoons of Parmesan cheese, freshly grated
  • 1/2 cup chopped Fosters Pickled Asparagus


Preheat the oven to 350 degrees F. Spray a muffin pan with cooking spray. Beat the eggs and milk together in a large bowl and stir in the remaining ingredients until combined.

Pour the egg mixture into the muffin pans filling them about ¾ the way full. Bake for 15-20 minutes. (poke them, it might need more time) Let set about 5 minutes before serving.

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