YUM! That is how I would describe dinner last night. Anything with eggs in it is a winner in my book. Being a Stadelman while growing up meant knowing the benefits of eggs! My grandpa, William J. Stadelman, held his PhD in food chemistry, and was a professor at Purdue State University. A majority of his research was on these incredible edible eggs! He has authored over 300 articles and co-authored the books “Egg Science” and “Egg and Poultry Meat Processing”, as well as serving as an expert witness in cases concerning product quality of eggs and poultry meats. To say that our family is big on eggs is probably the understatement of the century!
I think everyone knows how great a source of protein eggs are, but did you know eggs contain lutein and zeaxanthin, which are excellent for your eyes and even lower your risk of developing cataracts? They are good sources of choline, which is good for your brain, nervous system, and cardiovascular system. Some people are concerned about cholesterol regarding eggs, but recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may, in fact, improve it! Another great thing about eggs is that they are one of the only foods that contain naturally occurring vitamin D. There have also even been studies that have shown that eggs may help to reduce the risk of breast cancer!
Not only that, but let’s not forget that eggs are excellent for our hair and nails because of the sulphur content and wide array of vitamins and minerals. The truth is I could go on and on about the benefits of eggs as this list just barely touches the surface, but I think we all want to get to this the fun part – how yummy they make this recipe!!!
I found this recipe from this pin:
You can click on the picture to bring you to the site with the original recipe. I used coconut milk instead of regular milk, and I added cauliflower and cherry tomatoes to the quiche – in my humble opinion, you can never have too many vegetables!
I also found that the cooking time and temperature for these didn’t cut it. After an hour at 325 degrees, the quiche part was still just liquid, so I put it in for another 20 minutes at 410 degrees, and that did the trick. I’m thinking that baking them for an hour at about 350-360 degrees would suffice. Here is the slightly modified recipe that I came up with (this makes two servings):
-2 large bell peppers
-1 cup chopped broccoli
-1 cup chopped cauliflower
-handful of cherry tomatoes, sliced
-1/4 tsp. italian seasoning
-1/4 tsp. garlic powder
-1/4 tsp. sea salt
-1/4 cup unsweetened coconut milk
-2 Tbsp. crumbled goat cheese
1.) Preheat the oven to 350 degrees.
2.) Chop the tops off of the peppers, and clean out the seeds and white parts. Place peppers in a bread pan (this will help to keep them upright).
3.) Mix together the broccoli, cauliflower and tomatoes. Fill the peppers with the mixture, using an equal amount in each.
4.) In a small bowl, combine the eggs, coconut milk, italian seasoning, garlic powder, and sea salt. Whisk vigorously. Pour the egg mixture over the vegetables in the peppers, using an equal amount in each pepper.
5.) Put the peppers in the oven and bake for 60-80 minutes, or until you can stick a knife in the center of the pepper, and it comes out clean.
6.) Let the peppers sit for 5 minutes, then sprinkle the top of each pepper with 1 Tbsp. goat cheese.
Clean eating, and easy to make! Enjoy! 🙂