90gramsRoasted Bell Peppers/Capsicumor fresh, chopped
40gramsParmesangrated
70gramsMonterey Jack Cheese or cheddar, grated
Instructions
Preheat oven to 200°c and grease a quiche baking dish (or another baking dish) with butter or ghee.
Crack eggs into a bowl and whisk by hand or using an electric hand mixer. Set aside.
In a large pan, melt the ghee and then add onion and bacon and cook for 4-5 minutes. Add wholegrain mustard and garlic powder and stir to combine. Cook for a further 1-2 minutes.
Add mushrooms, sundried tomatoes, bell peppers/capsicum, and kalamata olives and cook for another 4-5 minutes or until everything is well cooked. Set aside to cool for 5-10 minutes.
Combine the mixture with the eggs and stir until combined.
Pour entire mixture into the quiche baking dish and cover with the parmesan and Monterey Jack (or cheddar) cheeses.
Bake in the oven for 30mins or until golden on top. You could use a skewer inserted into the middle to check if the egg has cooked through if you are unsure.