Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6 regular quiches or 10-12 mini quiches
Ingredients:
- ¼ cup each of red, yellow, or green peppers, chopped (about 3 mini peppers)
- 4 eggs
- ¼ cup plain Greek yogurt
- 2 tsp breadcrumbs
- ½ tsp dried thyme
- 2 tsp feta crumbles
Instructions:
- Preheat the oven to 350°F.
- In a medium bowl, chop the peppers and add the eggs. Whisk until well incorporated.
- Add the yogurt, breadcrumbs, feta, and thyme to the bowl and whisk again until everything is incorporated.
- Pour the egg mixture into 6 muffin cups or 12 mini muffin cups, filling each about 2/3 of the way. If using silicone molds, scoop 2 tsp of the mixture into each mold.
- Place the muffin cups in the oven and bake for 20-25 minutes or until the quiches turn golden brown on top.
- Allow the quiches to cool for 5 minutes before serving.
Notes:
- Any leftovers can be stored in an airtight container or zip-lock bag in the fridge for up to 5 days or in the freezer for up to 2 months.
