Garden Quicheletts


This recipe is the epitome of easy and delicious. I’ve used several different quiche recipes in my cooking history. I love the addition The Scramble makes of the Greek Yogurt in this particular recipe.

Especially for those trying out new diet ideas for themselves and their families this year this recipe is fantastic for breakfast or dinner, either one!

As always, it’s easy to sub in your favorite or on-hand ingredients if you don’t like or have the ones listed. I chose to add in cherry tomatoes instead of red peppers in this case because I wanted to use them before they went south.

What are some of your favorite breakfast dishes that serve as dinner rock stars?

Have a wonderful Wednesday!

XX, Megan



6 oz. baby spinach
6 eggs
1/2 cup nonfat plain Greek yogurt, or use any plain yogurt or sour cream
1 cup shredded Cheddar cheese
1 tsp. dried Italian seasoning, or use a combination of dried basil and oregano
1/8 red onion, finely chopped (1/4 cup)
1/4 bell pepper, any color, finely diced (1/4 cup)
1/4 tsp. salt



Preheat the oven to 350 degrees and spray a 12-cup muffin pan with nonstick spray.

In a microwave-safe bowl, cover and steam the spinach in the microwave for 2 minutes or until it wilts. (Alternatively, wilt the spinach on the stovetop for 5 minutes in a skillet.) Transfer it to a cutting board and chop it coarsely.

In a large mixing bowl, beat the eggs and whisk in the yogurt. Stir in the remaining ingredients, including the spinach. Using a small ladle or cup, pour the egg mixture into the muffin cups, filling them about 2/3 of the way full.

Transfer the pan to the oven and bake it for 20 – 25 minutes or until the eggs are set. (Meanwhile, cook the bacon.) Let them cool for 5 – 10 minutes if time allows, and serve immediately or refrigerate for up to 3 days, or freeze them for up to 3 months.


*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

5 thoughts on “Garden Quicheletts

  1. Nice I’ll check it out, especially the fruit based ones. I can’t think of many things in life better than a big bowl of strawberries sprinkled with sugar and drizzled with balsamic. So a nice fruity reduction sounds wonderful!

    Liked by 1 person

  2. What a brilliant idea. But what is making my mouth water is the salad. Good mix of greens and what looks like a high quality thick, syrupy, aged balsamic vinegar. I’d drink that stuff if it wasn’t so expensive!

    Liked by 1 person

    1. Casey, that stuff is as good as gold. The Olive Oil Pantry. I believe this is their Garlic Balsamic Reduction. They have everything from garlic based to tropical fruits– perfect for summer. All dark and delicious. I’ve pasted the link to their site below.

      My mother-in-law found them on a business trip to CA. Every time I serve their dressing at a dinner party I get compliments and questions. Have at it, my friend!!!


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