A warm and hearty take on quiche.

Use any vegetables you enjoy in this yummy baked breakfast.

Posted by bbahara on February 23, 2018

Preheat oven to 350 degrees

Makes 2 servings

4 small red potatoes
½ TB canola oil
½ TB olive oil
2 TB roasted red pepper, chopped
2 scallions, minced
½ cup fresh spinach, chopped
1 small zucchini, minced
Salt and pepper
Non-stick spray
4 eggs, at room temperature (warm in warm tap water if needed)
2 TB feta, crumbled

Wash potatoes and slice thin
Heat canola oil in a fry pan, cook the potatoes browned
Remove to a plate covered with paper towels and set aside
Roast the pepper over a gas burner or in the broiler. Peel, seed and chop.
Heat olive oil in a fry pan
Add scallions, spinach, zucchini, red pepper, salt and pepper to taste and cook until softened
Spray two small (3-5”10oz) pyrex (oven-safe) bowls (or two sections of a muffin pan) with non-stick spray and line the inside with potato slices, leaving two slices each for the tops
Layer in ¼ of the vegetable mixture to the bottom of each potato bowl
Crack two eggs into each bowl
Top with remaining filling, feta and potato slices
Bake 20 minutes, turn off oven, let rest in oven for 5 minutes
Using a rubber spatula, move egg dish onto a plate
Serve with a rustic toast