It was cold and crazy windy outside today and this is the best kind of days for me to bake and tests recipes, oven on for a long time and that’s for sure will keep the house warm. Also it was clean the fridge from leftovers kind of day…
I had roasted chicken breast, grilled zucchini and other leftover vegetables that I needed to use, I also had a small pint of egg whites that I had to use for sure.
I had a ready made pie crust in the freezer that I also needed to use and that’s how this delicious quiche came about.
Preheat oven to 375
1 ready made pie crust at room trumpeter
1/2 cup shredded fiesta mix cheese
1/2 cup shredded mozzarella cheese
2 tbsp. olive oil
1/2 tbsp. black pepper
1/4 to 1/2 tbsp. sea salt
1 tbsp. paprika
1 seeded and finely minced jalapeño pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow pepper
1/2 tbsp. dry basil
1/2 cup chopped green onions
1/4 cup minced flat leaves parsley
1/4 cup minced cilantro
1/4 cup milk
1/2 cup chopped grilled zucchini
1 cup chopped grilled chicken breast
2 cups egg whites
1 whole egg
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1 tbsp. flour
In a medium size skillet heat the olive oil, add bell peppers, chopped green onions, minced Jalapeño pepper, salt, black pepper and paprika, sauté until golden brown, about 2-3 minutes.
In a large mixing bowl, add egg whites, whole egg, milk, cheese, flour, chopped cilantro, parsley, dry basil, garlic and onion powder, mix well.
Add grilled chopped zucchini and chopped grilled chicken, stir to combine.
Add cooled sauté vegetables to the egg mix and stir well until all combined.
In a quiche pan with removable bottom spared the pie crust as evenly as you can, place the quiche pan on to a cookie sheet for easy clean up, add the mixture to the crust, cover with aluminum foil and bake for 60 minutes.
Remove the foil and bake for additional 10 minutes.
Serve with a dollop of sour cream.