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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.3
  • Total Fat: 11.8 g
  • Cholesterol: 71.1 mg
  • Sodium: 337.7 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Basil Veggie Quiche calories by ingredient
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Basil Veggie Quiche

Submitted by: KEEYAHWE

Introduction

A tasty brunch quiche. To cut down the fat even more, use fat free cheddar instead of fresh mozzarella, taste is a little less italian. Egg substitutes can be used as well, but I prefer the combination of egg and whites. A tasty brunch quiche. To cut down the fat even more, use fat free cheddar instead of fresh mozzarella, taste is a little less italian. Egg substitutes can be used as well, but I prefer the combination of egg and whites.
Number of Servings: 8

Ingredients

    Cooking spray
    1 teaspoon olive oil
    1 onion, sliced
    2 tomatoes, peeled and sliced
    2 c. fresh broccoli florets, steamed until bright green, but still firm
    1 red bell pepper, thinly sliced
    1 green bell pepper thinly sliced
    2 tablespoons all-purpose flour
    4 tablespoons fresh chopped basil (or more to taste)
    2 eggs, beaten
    2 egg whites
    1/2 cup skim milk
    salt and pepper to taste
    1 (9 inch) unbaked deep dish pie crust (or pie crust for one 9" pie, pressed into a deep quiche or pie dish)
    8 oz. fresh, skim mozzarella, packed in water, drained and thinly sliced
    1/2 cups shredded fat free cheddar-divided

Directions

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, spray skillet with cooking spray. Add olive oil and heat over medium heat. Saute onion and peppers until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs, whites and milk. Season with salt and pepper.
Spread mozzarella cheese in the bottom of pie crust. Layer onions over cheese, and top with peppers, broccoli, basil and tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded fat free cheddar cheese.
Bake in preheated 400 degree oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 to 30 minutes, or until filling is puffed and golden brown. Check after 20 minutes)
Cut into 8 wedges.
Serve warm, goes great with mixed field greens salad.

For a pretty presentation, slice tomatoes into rings and lay symetrically over top of other veggies. Sprinkle with more fresh basil before serving.


Number of Servings: 8

Recipe submitted by SparkPeople user KEEYAHWE.





TAGS:  Fish | Dinner | Fish Dinner |

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