Healthy Vegetable Quiche

Healthy Vegetable Quiche

Healthy Vegetable Quiche: The Perfect Breakfast, Brunch, Lunch or Dinner

Apparently breakfast is the most important meal of the day. I usually get at least three hours into my day before I am ready to eat, so I am big on brunch. A healthy vegetable quiche is one of my favorite brunch dishes, and this potato and zucchini quiche is the star of the day for me right now. The vegetables combined with the protein from the eggs make this a super satisfying meal that could possibly take you right through to an early dinner, depending on the size of your appetite and metabolism.

Healthy Vegetable Quiche

The Quiche Versatility

This quiche can be made with a mix of different vegetables, but to retain the bulk I advise you to keep the diced potatoes. You can replace the zucchini with asparagus or use a bit of both. Add in some chopped fresh spinach to up the nutrition. Instead of putting slices of fresh tomato on the top you could add in some drained sundried tomatoes for a little extra pop of flavor. When making this delicious quiche you are limited only by your imagination.

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Healthy Vegetable Quiche Recipe
Healthy Vegetable Quiche
Servings
servings
Ingredients
Servings
servings
Ingredients
Healthy Vegetable Quiche
Instructions
  1. Preheat oven to 400°
  2. Heat a large skillet over medium-high heat. add the potatoes and water and cook until potatoes are slightly softened and no water remains. About 6-8 minutes.
  3. Add 1 tbsp of Avocado oil, onion, mushrooms and bell pepper and sautee an additional 2 minutes until vegetables are slightly softened but retain a little crunch.
  4. Add zucchini and 1/2 tsp of salt to taste, and sauté one minute more. Remove from heat and set aside to slightly cool.
  5. While your vegetables are cooking, add the egg substitute, eggs and remaking salt to a large bowl and beat until fluffy.
  6. Add 3/4 each of sharp cheddar and Monterey Jack cheese, milk, flour, baking soda and cottage cheese and mix to combine.
  7. Add the vegetables and parsley to the egg mix and stir to combine. Pour mix into a 3 quart casserole dish that has been coated with cooking spray. Top with the remaining cheese and the sliced tomatoes on top.
  8. Bake at 400° for 15 minutes then reduce heat to 350° and continue to bake for an additional 35 minutes or until slightly browned and set

Easy and Healthy Vegetable Quiche

This easy healthy vegetable quiche recipe is crustless which helps to keep the calorie count down. It makes the perfect presentation for the ladies on at a weekend brunch. I made it for Mother’s Day and it was the star of the day. I used a 3 qt baking dish and there was no such thing as leftover’s. I guess the next one I make will be all for me. This quiche reheats perfectly for busy weekday morning breakfasts.

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