A brunch packed with flavor thrown together in minutes. An idea worth saving the next time you have a bunch of left over roasted veg you aren’t sure how to use.
The night before we enjoyed a scrumptious dinner of flavorsome veg (beetroot, potato, sweet potato, pumpkin, carrot) and slow cooked marinated chicken pieces.
I have been enjoying quiche with a side of potatoes as my work lunch for months now and I’m not one bit tired of the combo. My quiches are packed with micronutrient nutrients, gut loving fiber, protein and are so easy to prep and reheat. Plus…quiche is an awesome brekky which won’t result in a huge glucose / sugar spike in the morning. Which means no crazy energy crash. Andddd, the potatoes will help you reach your body’s need for Potassium.
TO MAKE THE QUICHE:
1. Preheat your oven to 200C
2. Roughly chopped up the leftover veg (~3 cups) and some cherry tomatoes
3. Shredded some left over chicken
4. Add veg & chicken, sage, s&p, and rosemary to a large pyrex
5. Then beat up ~10 eggs (~6 large eggs) fresh from my grandparent and pour these over the ingredients in the pyrex.
7. Top generously with shredded tasty cheese
6. Bake the Quiche at 200C for ~30-40 minutes until egg is cooked through
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