It has been a HOT MINUTE since I’ve actually written a blog post. I shared a recipe a few weeks back (these crockpot carnitas) that I originally only posted on Instagram. I loved it so much that I thought I’d share it here too.
But as far as actually stopping for long enough to write my thoughts, well, that hasn’t happened in a while. And that’s mostly because I’ve been living real life.
Yes, friends, real life. I have a weird relationship with social media. Actually, I think we all do. Its awesome that we can see photos & have a conversation with family that lives in another state or even a different country. We find DIY and recipe inspo (ayo!) online. And I’m a pretty big fan of all the GIFs and memes my sister sends me in DMs.
But it can also suck us in. We obsess with scrolling through and seeing everyone’s updates for the sake of being “social”. Until after a while, we realize we spend more time staring at a screen than we do in each other’s eyes.
And for me, that can also mean getting lost in what everyone else is making rather than creating from a place of individuality and love. Speaking of that…
Roasted Red Pepper Quiche
Before I get too deep into a philosophical discussion on the benefits and detriments of social media, let’s get to the quiche.
This is one relationship that always feels 100% right.
Brunch food has taken a solid place in my heart. Its nestled in there right beside my love for Mexican food and loaded fries piled with jalapeños. There’s something about quiche in particular, too – that buttery, flaky crust. A fluffy baked mixture of eggs and cheese. Veggies that are so coated with the former two ingredients that you almost forget they are there.
But this quiche goes above and beyond that. Greek yogurt is blended into every quiche I make, and goat cheese is always sprinkled into the filling. Those two magical ingredients make my quiche recipe stand apart in this humble way that makes you say, “why is this so good?!”.
The roasted red peppers blended into this one are just a little gift from me to you. The color turns a beautiful bright orange and I’m a big fan of the red pepper flavor.
Of course, you can leave them out and you’ll have my regular quiche recipe! Then add all your favorite cheeses and veggies and you’re gunna be in love.
For the gluten-free crust, I use this one from Comfortably Domestic. She’s not kidding when she says its the best. My husband pretty much hates everything gluten-free, and he couldn’t even tell when he ate it! That’s success. Buttery, flaky, warm-belly success.
Happy brunching, friends!
Roasted Red Pepper Quiche Recipe
- 1 prepared all-butter crust (see notes)
- 1 cup organic plain greek yogurt
- 1/2 cup milk of choice
- 3 organic eggs
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 2 cups veggies & cheese (see notes)
- 1 large roasted red pepper, seeds & stems removed
Prepare your crust, or use a store-bought one. For this recipe, I blind-bake my crust, fill it while its still warm, and then bake. (The link below with the gluten-free crust recipe also contains instructions for blind-baking). Heat oven to 350 degrees.
Cook and drain your veggies of choice. Spread the cooked veggies across the bottom of the crust, and sprinkle the cheese on top.
Prepare the filling. Blend the greek yogurt, milk, eggs, and spices in a blender until fluffy. Pour the mixture over the veggies and cheese. Bake for 50-60 minutes, or until baked through. Serve warm with a sprinkle of fresh herbs.
Try out whatever veggies you like! When I add broccoli, I cut it into small florets and steam it. Drain well before adding to quiche. Cook any veggies to desired tenderness BEFORE putting them into the quiche. I also love the combo of onions and yellow squash!
For cheese, goat cheese is by far my favorite for this. Cheddar is also great, as well as feta. Sharper cheeses tend to taste better in this than mild cheeses.
Prep time does not include the time it takes to make the crust.