Table of Contents
Start your day with a nutritious and delicious breakfast that is lactose-free and packed with fresh vegetables and herbs. These breakfast quiches are perfect for busy mornings and can be made ahead for convenience.
Ingredients Needed
- 6 large eggs
- 1 cup almond milk or other lactose-free milk
- 1 cup chopped spinach
- ½ cup diced bell peppers
- ½ cup cherry tomatoes, halved
- ¼ cup chopped fresh herbs (parsley, chives, basil)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Optional: dairy-free cheese
Preparation Steps
Preheat your oven to 375°F (190°C). Grease a muffin tin or a small baking dish with olive oil to prevent sticking. In a large bowl, whisk together the eggs and almond milk until well combined. Add the chopped vegetables and herbs, then season with salt and pepper. Mix thoroughly.
If using dairy-free cheese, fold it into the mixture now. Pour the egg mixture into the prepared muffin tins or baking dish, filling each about three-quarters full. Place in the oven and bake for 20–25 minutes, or until the quiches are set and lightly golden on top.
Serving Suggestions
Let the quiches cool slightly before removing from the tins. Serve warm or at room temperature. They pair well with a fresh fruit salad or a side of avocado slices for a complete breakfast.
Tips for Success
- Feel free to customize with your favorite vegetables like zucchini or mushrooms.
- Use a silicone muffin tray for easy removal.
- Make ahead and store in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Enjoy these wholesome, lactose-free breakfast quiches as a tasty start to your day!