Veggie filled Quiche

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 443.7
  • Total Fat: 27.0 g
  • Cholesterol: 39.3 mg
  • Sodium: 1,144.3 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 24.6 g

View full nutritional breakdown of Veggie filled Quiche calories by ingredient
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Veggie filled brunch quiche Veggie filled brunch quiche
Number of Servings: 4


    2 sm. zucchini (1/2 lb.), thinly sliced
    1/2 c onion, sliced very thin
    3 cloves garlic, minced
    1/2 c. red bell pepper
    3 tbs olive oil
    1 cup egg substitute
    12 cherry or 24 grape tomato (adjust to suit taste) halved
    6 thin slices Canadian bacon (cut into small squares)
    3/4 tsp. salt (divided into 1/4 and 1/2)
    1/4 tsp. pepper, basil & thyme
    1 (9 inch) pastry shell, partially baked
    3 eggs
    1/2 c. Fat free evap milk (add water to make 3/4 cup)
    1/4 c. Parmesan cheese
    1/2 c. reduced fat shredded cheese


Follow instructions on pie shell to par bake shell
Heat oven to 375 degrees

Saute zucchini and onion in EVOO for 5 minutes.
Add chopped red pepper and garlic with 1/4 tsp of the salt
Cook until just softened. (I like mine with a bit more crisp)

Spread veggie mixture over bottom of partially baked shell
Top mixture with Canadian bacon (or any meat)
Place pie shell on foil lined cookie sheet or jelly roll pan

In a separate bowl blend egg, Parmesan cheese, milk, remaining salt, pepper and herbs until well blended
Carefully pour egg mixture into pie shell
Carefully place tomato halves around pie shell

Bake until knife can be inserted and removed clean (somewhere between 35 and 45 minutes is the avg)
Sprinkle top with remaining shredded cheese and melt in oven for a few minutes

This can be easily made ahead and reheated.

Serving Size: 4 large servings alone (or 6 servings with a salad/fruit)

Number of Servings: 4

Recipe submitted by SparkPeople user ALIENA_VALE.

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