This tasty quiche is loaded with red pepper, mushroom, onion and cheddar cheese. Bake it in a whole grain quiche crust and you'll have a delicious and nutritious meal. You can easily substitute your favorite vegetables or cheese in this recipe and still have it turn out perfectly. Your toaster oven provides the perfect cooking environment for this quiche.
1 tablespoon of extra virgin olive oil
1 large red pepper, seeded and cored
1 large onion, skin and root removed
1 pound of fresh mushrooms
2 teaspoons freshly chopped thyme
6 ounces of sharp cheddar cheese
4 chicken eggs
1 cup of whole milk
1 teaspoon of sea salt
1 teaspoon of freshly ground pepper
Heat your toaster oven to 375°F.
Put the extra virgin olive oil in a skillet over medium-high heat. Use your food processor to lightly process the red pepper and onion until in large chunks. Slice the mushrooms using your food processor's slicing disc. Add the vegetables and thyme to the skillet and sauté for 5-10 minutes. They are ready when the onions are soft and translucent.
Shred the cheese using your food processor's shredding disc. Set aside.
Put the eggs, milk, salt and pepper into the work bowl and process for 1 minute. Fold in the vegetable mix and cheese and transfer to a partially baked quiche crust. Bake in your toaster oven for approximately 35 to 45 minutes. It's done when the filling is puffed and a toothpick inserted in the center comes out clean. Let rest for 5 minutes before cutting and serving. Enjoy!