If you’re anything like us, you love hearty breakfast food any time of day. Last weekend, we decided to branch out and try our hand at making quiche…and I’m so glad we did!
The delish results wound up looking like this:
After seeing that picture, I know you want to give these little guys a try…so check out the recipe below! Keep in mind that this recipe makes eight mini-quiches (a filling four per person), which is a good amount for us for dinner. Since some of these ingredients have daily FODMAP limits (i.e. tomato and cheese), keep an eye on your portions throughout other meals during the day.
Utensils/appliances you’ll need:
- One medium-sized skillet and spatula
- One food processor or chopper
- One muffin pan
- One small mixing bowl
- These measuring cups
- Measuring spoons
- Pam cooking spray
The Recipe
Helpful tip – I typically chop the pepper and tomato before beginning the cooking process. This will make it easier as you start to combine ingredients and cook!
Ingredients you’ll need:
- 1 tablespoon extra virgin olive oil
- 1/2 to 3/4 yellow bell pepper (depending on preference), no seeds, chopped
- 1/2 to 3/4 red tomato (depending on preference), chopped
- A handful of baby spinach
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup sharp cheddar cheese
- 2 tablespoons Hormel Real Bacon Bits (imitation Bacon Bits contain soy, a high-FODMAP ingredient)
- Salt and pepper, to taste
Directions:
- Preheat your oven to 375 degrees.
- As stated previously, chop your pepper and tomato before cooking.
- Heat the tablespoon of extra virgin olive oil over medium heat in your skillet. Add the pepper and cook for 4 minutes (until it starts to soften), stirring occasionally. Add the tomatoes and spinach and cook for an additional two minutes. Remove the skillet from the heat.
- Spray eight slots in your muffin pan with cooking spray, and then divide the vegetable mixture equally among them.
- In your small mixing bowl, beat the eggs and milk together until well combined. Stir in the cheese, bacon bits, salt, and pepper. Pour the mixture over the vegetables in your muffin pan slots.
- Bake in the over for 18-21 minutes. Your quiches should be well risen, golden brown, and firm to the touch when they are done.
That’s it! This meal sounds fancy – but it is quick, easy, and very tasty. Enjoy!
IBS Takes Guts 