One of the easiest ‘bubble and squeak” breakfasts - or lunches or dinners - for me is quiche, and this one ended up being even easier, as I had a slab of organic puff pastry in the freezer I’d brought out last night.
Lay out the pastry in a pie dish or similar, season and saute up some veggies, whisk eggs* and dairy-free milk*, top with a good tangy cheese to bring out the veggie flavors, and bake for 30-40 minutes and you’ve got super tasty.
** I always cut the number of eggs in a quiche recipe as well as sub dairy free milk for the typical heavy cream. No need for a whopping 6 eggs, and absolutely no need for thick cream.**
We served it with a simple green salad and that’ was an easy peasy and deliciously light dinner on a rainy spring day such as today. And yes we hella enjoyed every bit of those flaky pastry bits on the edges!
"The egg can be your best friend if you just give it the right break." ~ Julia Child