Source: Skinnytaste
Our Rating: Favorite* 5/5
This quiche recipe was a real game-changer for me. It feels so decadent and delicious. I've made it time and time again at this point. It is packed with veggies, but also feels loaded with cheese despite still being relatively WW friendly. The store bought crust makes it simple, but it does take a long time to bake so it's great for a later brunch or meal prep. We slice and reheat in the microwave throughout the week with no issues.
The egg mixture stays light and fluffy while the dollops of the cheese mixture are a nice contrast and make sure you get some cheesy goodness in every slice. I'm not typically a tomato fan, but they roast up so nicely in this that they add some nice juicy sweetness to the mix.
If for some reason we don't make it through a whole quiche in a week, individually wrapped slices are great freezer prep options. We have also made this with sauteed mushrooms instead of tomatoes when that's what we had on hand, it also turned out wonderful!
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