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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 395.0
  • Total Fat: 22.1 g
  • Cholesterol: 111.2 mg
  • Sodium: 606.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 22.7 g

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

Submitted by: MRSHONEYC
Fresh Veggie Quiche

Introduction

All veggies are FRESH, not frozen or from a can. All veggies are FRESH, not frozen or from a can.
Number of Servings: 12

Ingredients

    4 whole eggs
    4 egg whites
    1-1/2 c plain light silk soy milk
    1-1/2 c chopped broccoli
    2 c chopped spinach
    1/2 c chopped parsley
    1-1/2 c chopped red cabbage
    1-1/2 c chopped red onion
    3/4 c chopped red bell pepper
    1/2 c chopped green bell pepper
    1/2 tsp nutmeg
    1/4 tsp salt
    1 c Amish swiss cheese
    1 c Cabot Sharp cheese, 50% reduced Fat
    1 c Kraft 3 cheese Italian, 2%
    1/2 c Bobs Red Mill ground wheat germ
    2 Pillsbury Ready Crust

Directions

Make sure to let pie crust set to room temp as directed on package to avoid breakage. Place in 2 pie pans, cook for 5 minutes on 450. Remove.
Chop all veggies.

Heat frying pan with spritz of Olive Oil non stick spray. Stir in onion for a minute, add in pepper. Let cook about 4 minutes. Turn off heat. Toss in remainder of veggies. Cover and let sit about until cooled.
In large bowl beat eggs and soy milk. Add in nutmeg & salt. Stir in wheat germ.
Add in cheeses.
Stir cooled veggies into egg mixture.
Spoon into the 2 baked pie crusts - bake in 325* oven about 45 minutes.
Serving is 1/6th of a pie.

Number of Servings: 12

Recipe submitted by SparkPeople user MRSHONEYC.






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