This breakfast egg recipe highlights the versatility and flavor power that a quiche can have. This low ingredient recipe is easy, simple and economical.

1 1/3 cups shredded carrots (about 5 oz.)

2/3 cup sliced celery

1 teaspoon instant minced onion

6 eggs, divided

2 cups mashed cooked potatoes, cooled

3/4 cup (3 oz.) shredded reduced-fat Cheddar cheese

1 cup skim or low-fat milk

1/2 teaspoon salt, optional

1. In medium saucepan bring 1 inch water to boiling.

2. Add carrots, celery and onion. Cover and cook until celery is tender, about 7 to 8 minutes. Drain well. Set aside.

3. In medium bowl, beat one of the eggs.

4. Stir in potatoes until well blended. Spread on bottom and up sides of lightly greased 9-inch pie plate to form crust.

5. Sprinkle reserved drained vegetables and cheese into crust.

6. Beat together remaining eggs, milk and salt, if desired, until well blended.

7. Pour over vegetables and cheese. Bake in preheated 375*F oven until knife inserted near center comes out clean, 30 to 40 minutes.

Makes 4 servings.

This recipe and photo courtesy of the American Egg Board.  

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