We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    22
  • Save
    0
  • WhatsApp
  • Print
    138
  • Email
    0

Lent and Easter Breakfast Quiche

  • Prep 35 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 6
  • Facebook
    0
  • Pinterest
    22
  • Save
    0
  • WhatsApp
  • Print
    138
  • Email
    0

Ingredients

1
leek, (white part only) thinly sliced
1
medium leek bulb, quartered and thinly sliced
1
white or yellow onion, chopped
2
garlic cloves, finely chopped
1
cup roasted red peppers, fresh or canned, drained and chopped
6
large organic eggs
8
oz. organic cottage cheese, low fat
2
oz. organic goat cheese, cut into pieces
2
teaspoons parsley or coriander

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
162.9
% Daily Value
Total Fat
8.5g
13%
Saturated Fat
3.6g
18%
Cholesterol
196.8mg
66%
Sodium
258.0mg
11%
Total Carbohydrate
8.5g
3%
Dietary Fiber
1.0g
4%
Sugars
3.9g
Protein
13.1g
% Daily Value*:
Vitamin C
72.90%
73%
Calcium
9.50%
10%
Iron
9.60%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

You can add more texture with vegetables such as asparagus.

For the salad choose a fresh combination of arugula, spinach and watercress.

You can use other combinations of cheeses such as parmesan and provolone or mascarpone and mozzarella.

Directions

  • 1 Preheat oven to 350ºF. Grease a 9-inch baking pan with butter or oil, making sure to cover bottom and sides.
  • 2 Add olive oil to large frying pan set on medium-high heat. Sautee leeks, fennel and onions for 10 minutes or until translucent. Season with salt and pepper. Add garlic and cook for 30 seconds until it releases its aroma. Add peppers and mix well. Remove pan from heat and let cool for 10-15 minutes.
  • 3 Meanwhile, mix eggs with cottage cheese, goat cheese and parsley (or coriander).
  • 4 Season with salt and pepper. Add cooked vegetables to the egg mixture. Pour into baking pan. Bake for 35-45 minutes or until the middle is fully cooked.
  • 5 Remove from oven. Let cool for 10 minutes and serve with a fresh salad or side of potatoes.

People who say they go hungry during Lent or Easter are clearly celebrating the wrong holiday. Lent and Easter are holidays (at least in my experience) where the table is overfilled with delicious dishes; from pies, empanadas and sweet pastries… to the options available at a big festive brunch. This recipe is perfect because you can make it ahead of time and quickly reheat it, or put it together and leave everything ready to bake it last minute.

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 24, 2015

People who say they go hungry during Lent or Easter are clearly celebrating the wrong holiday. Lent and Easter are holidays (at least in my experience) where the table is overfilled with delicious dishes; from pies, empanadas and sweet pastries… to the options available at a big festive brunch. This recipe is perfect because you can make it ahead of time and quickly reheat it, or put it together and leave everything ready to bake it last minute.