This week is a VERY exciting week for the Mr. and I because this morning we packed up our cars with what was left of our home (the movers already took most of it), and are headed to our new home in Des Moines.
If I had a word or two to sum up the last two weeks of our lives I’d have to describe it as crazy lovely. It’s been a crazy time of tears, see-you-laters, transition and waiting — but it’s also been a time of lovely gatherings with friends and last-minute adventures in Minneapolis. We are blessed to have so many friends from the places our lives have connected us with.
Needless to say with all of the commotion happening lately, I’ve need quick, healthy and delicious meals more than ever before. This bagel quiche is my most recent quick cooking obsession and I know you are going to love it to once you try it!
The caramelized onions take a little bit of prep and cooking time but beyond that this bagel quiche is about as simple as it gets. Tear bread out, pour egg mixture in, wrap in foil, bake and eat! The cherry on top of this wonderful quiche? You get to eat it with your hands. Total win win here. :)
You can throw the bagel guts away if you want, but I recommend keeping them and turning the scraps into breadcrumbs. Click here for a great homemade breadcrumbs tutorial from Whole Foods.
OK, I’d love to stay and chat longer today but the road is calling and I must be on my way to Des Moines. Have a fabulous day and thanks for stopping by! The next time I post, we’ll be living in Des Moines!
This is a sponsored post, written by me, and created in partnership with Canyon Bakehouse. All opinions expressed are straight from the heart.
- ½ large onion, cut into long strips
- 1 tablespoon olive oil
- ¼ cup chopped asparagus
- ¼ cup sundried tomatoes
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 4 eggs
- 2 Canyon Bakehouse Everything Bagels
- Preheat oven to 375˚ F.
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Carmelize onions by cooking slowly and stirring for about 30 minutes (you may have to add a dash of sugar to help with the caramelization process and turn the heat down to medium-low to prevent from burning.)
- Separate each bagel from top to bottom and carefully hollow out the bread inside, using your fingers to pull the bread away from the crust of the bagel. Tear 4 sheets of aluminum foil off and spray them with non-stick spray. Then set the bagel cut-side-up on the foil.
- Whisk together eggs and remaining ingredients and pour into the hollowed out bagels.
- Wrap the bagel up the sides with foil, but keep the top open. Bake for 25 minutes, or until the egg is set.