Veggie Quiche

As most mothers know, it can be hard to find the time to eat a healthy breakfast. I have been trying to find recipes that freeze well so I can make them in bulk. I freeze them and then just have to zap them in the microwave when I'm having a busy morning. So far I've found two great recipes that I'm really excited about! The first one is a crustless vegetable quiche. I think it's delicious! The second is a scrumptious muffin recipe. I'll post the muffin recipe later.

I did a test run to see how it tasted (pictured above) and then did a triple batch for the freezer. I like to use little 1 cup glass containers because they are single serving, I think it's easier to manage. 

Here's the recipe:

Ingredients:

1 Tablespoon minced onion

1 Tablespoon minced garlic

1 zucchini, chopped into small pieces

1 carrot, shredded

1 red pepper, chopped into small pieces

2 cups spinach

12 eggs

1 and 1/2 cups 1% milk

2 teaspoons salt

2 tablespoons flour

2 and 1/2 cups sharp cheddar cheese (I think Cabot is the best, but use your favorite brand)

Preheat over to 350 degree

Coat a large pan with oil (I use olive oil) and add all veggies accept the spinach, use medium heat. Cook for about 5 minutes, remove veggies and add spinach. Cook spinach till wilted.While veggies are cooking mix together the rest of the ingredients in a large bowl. Once blended, slowly add vegetables. 

Grease glass containers and add egg mixture, fill container half way. I was able to get one large pie plate and 5 individual containers out of this recipe.

As always I found a recipe as a base and altered it. You can find the original here:
http://www.food.com/recipe/crustless-vegetable-quiche-284627