VEGETABLE QUICHE CALORIES RECIPES

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VEGETABLE QUICHE RECIPE | ALLRECIPES



Vegetable Quiche Recipe | Allrecipes image

Decreasing the fat and egg content makes this a little healthier, as does adding a variety of vegetables. The seasonings make this anything but bland. A great idea for brunch or a side dish! My husband could not stop eating this.

Provided by DarkAngel

Categories     Breakfast and Brunch    Eggs    Quiche

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 18

1 teaspoon vegetable oil
1 onion, chopped
½ large green bell pepper, chopped
2 teaspoons minced garlic
3 eggs, beaten
1 zucchini, peeled and grated
1 yellow squash, peeled and grated
1 carrot, grated
1 green onion, sliced
1 cup buttermilk baking mix
½ cup shredded sharp Cheddar cheese
¼ cup vegetable oil
1 teaspoon salt
¾ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon red pepper flakes
ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
  • Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
  • Bake in preheated oven until lightly browned, about 35 minutes.

Nutrition Facts : Calories 228.2 calories, CarbohydrateContent 16.2 g, CholesterolContent 86.2 mg, FatContent 14.9 g, FiberContent 1.6 g, ProteinContent 8.5 g, SaturatedFatContent 5.1 g, SodiumContent 712.6 mg, SugarContent 2.5 g

LOADED VEGETABLE QUICHE RECIPE | EATINGWELL



Loaded Vegetable Quiche Recipe | EatingWell image

This tender vegetable quiche is packed with produce, including onions, spinach and mushrooms. The Parmesan does double duty, providing cheesiness as well as saltiness. Sliced tomatoes make a lovely topping.

Provided by Karen Rankin

Categories     Healthy Quiche Recipes

Total Time 1 hours 20 minutes

Number Of Ingredients 12

1 (9-inch) frozen whole-wheat pie crust (such as Wholly Wholesome)
1 plum tomato, very thinly sliced
1 tablespoon extra-virgin olive oil
1?½ cups broccoli florets, cut into bite-size pieces
1?¼ cups chopped red, orange and yellow bell peppers
1 cup sliced fresh white mushrooms
2 cups packed baby spinach leaves
¼ cup thinly sliced red onion
1 cup finely grated Parmesan cheese, divided
3 large eggs
? cup whole milk
? teaspoon salt

Steps:

  • Preheat oven to 400°F. Thaw pie crust for 10 minutes. Lightly prick bottom and sides of the crust with a fork. Bake for 10 minutes. Let cool for 10 minutes.
  • Reduce oven temperature to 375°F. Place tomato slices on a paper-towel-lined plate and cover with another paper towel. Press gently to remove moisture, keeping the slices intact; set aside.
  • Heat oil in a large skillet over medium-high heat. Add broccoli, peppers and mushrooms; cook, stirring frequently, until the vegetables are softening and most of the moisture from the mushrooms has evaporated, 6 to 8 minutes. Add spinach and onion; cook, stirring frequently, until the spinach is wilted and the moisture in the pan has evaporated. Spread the vegetables in a single layer on a paper-towel-lined plate to cool slightly, about 5 minutes.
  • Sprinkle 1/3 cup Parmesan in the bottom of the cooled crust. Whisk eggs, milk and salt in a medium bowl. Gently pat the slightly cooled vegetables dry with another paper towel and spread them in an even layer over the Parmesan in the crust. Sprinkle another 1/3 cup Parmesan over the vegetables. Carefully pour the egg mixture evenly over the top. Gently wiggle the filled crust to allow the contents to settle. Arrange the tomato slices on top and sprinkle with the remaining 1/3 cup Parmesan.
  • Bake until set, 25 to 30 minutes. Cool slightly before slicing, about 5 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 455 calories, CarbohydrateContent 30 g, CholesterolContent 108 mg, FatContent 32 g, FiberContent 7 g, ProteinContent 18 g, SaturatedFatContent 15 g, SodiumContent 425 mg, SugarContent 5 g

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