Cheese and Peppers Breakfast Quiche

I created a quick and easy breakfast quiche for my daughter who is tired of eating oatmeal for breakfast every morning prior to school.

This only requires the mixing of eggs and cream and sauteing peppers and onions in a little olive oil. 

I poured everything into store bought frozen deep dish pie shells and baked them for about 40 minutes.

That's all there is to this dish, and you can use Egg Beaters to make this super healthy!

I sliced the quiche up, and wrapped them in wax paper, now she has breakfast for the rest of the week, they also freeze very well.

Enjoy!

Cheese and Peppers Breakfast Quiche

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6-8

Ingredients:

2 9 inch frozen pie crust, deep dish
6 eggs
1 cup bell pepper, diced
1 red onion, diced
2 cloves garlic, minced
1 cup half and half
1/2 cup heavy cream
1 cup sharp cheese, grated
1 cup jack cheese, grated
2 teaspoon black pepper
2 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil
green onion to garnish

Directions:

Preheat oven to 375 degrees.

Add 1 teaspoon of olive oil to pan over medium heat, add onions and peppers and saute for about 5 minutes, add garlic, saute 1 minute more, remove from heat, set aside to cool.

Mix eggs, cream, milk and seasoning together in a bowl, whisk well and set aside.

Fold cooled vegetables into eggs and mix well. Divide mixture between both pie crust. Top with grated cheeses.

Cover loosely with foil and bake at 375 degrees for about 40 minutes are until center is set.

Remove from oven, garnish with green onions and enjoy!