Broccoli Red Pepper Quiche

Adam running down a bike trail hill

Yesterday marked my first mountain biking excursion of the year.

Biking on a rocky, mountainous trail is both exhilarating and scary. One of the things I love about San Diego is that we have access to so many things in such a short distance — from the beach and wineries, to mountains and countryside. The place where Adam and I went biking yesterday is just a couple minutes away, yet it felt like we were in the middle of nowhere. It was a lot of fun and a nice workout.

Speaking of bikes, this weekend my hubby got another kind of bike:

That’s right, I suppose I’m going to be a biker babe now! Adam has been wanting a motorcycle, and what better time than soon after he returned home from a deployment, right?! He’s in the process of getting his motorcycle license, and soon we’ll be cruising around town together.

Moving onto food, today’s recipe is a tasty dish that can be eaten for breakfast, lunch or dinner…

Broccoli & Red Pepper Quiche

Makes 8 Servings

Ingredients:

• 1 deep dish frozen pie crust (Pillsbury)
• 2 c chopped broccoli
• 3 large eggs
• 1.5 c (almond) milk
• 1.5 c shredded mozzarella, cheddar, or other cheese of choice
• 1/4 onion, chopped
• 1 red bell pepper, sliced
• 1 clove garlic, minced
• 2 TBSP (light) butter
• salt & pepper

Preheat oven to 350. Melt the butter in a large saucepan over medium-low heat.

Add onions, garlic, broccoli and bell pepper. Cook until veggies are soft, stirring occasionally.

Place your pie crust on a baking sheet. Spoon veggies into the crust, then spread the cheese on top.

In a bowl, combine the eggs and milk, whisking to combine. Season with a sprinkle of salt and pepper.

Pour the egg mixture over the veggies and cheese. Bake for around 35 minutes, until quiche is lightly browned.

Nutrition stats per slice: 190 calories, 11 g fat, 8 g protein, 15 g carbs