Next came my Chicken Fajita Quiche. I often prepare a hearty quiche over the weekend and reheat the leftovers throughout the week for a quick and easy breakfast, but after tasting this southwestern-inspired one, we barely had a single serving left!
This quiche is mindlessly simple; you just need 4 ingredients: egg whites, taco seasoning mix, sweet bell peppers, and chicken. Yes, it contains lots of protein—over 21 grams per serving! You can either separate all of your own eggs or buy a carton (or two) of egg whites from the grocery store to make the prep even easier.
For maximum flavor—and the brightest slices!—choose 2 different colors of peppers. I generally prefer red, orange, or yellow for their slightly sweeter taste, but feel free to pick green instead. It’s usually a little cheaper!
Tip: For a quick shortcut, buy a package or two of pre-cooked chicken from the deli department. It saves you the time of baking your own!
Just whisk everything together, then bake the quiche low and slow: 300°F for about 30 minutes, or until the center no longer jiggles. (That’s the easiest fail-proof test!) You can either (a) bake it the morning of and slice into it while still warm or (b) prepare it the night before and simply reheat individual slices to save you time and hassle. I love sleeping in on weekends, so I went with the second option!
Find my recipe below, then hit “Next” to see the final recipe!
This is a sponsored conversation written by me on behalf of McCormick Gluten-Free Recipe Mix. The opinions and text are all mine.
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