Vegetable Quiche

Vegetable Quiche

DarkAngel

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven until lightly browned, about 35 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 7
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I added an extra egg and cut back on the oil. For me, this needed a lot more seasonings.. and yeah... I miss some meat. I;ll make this again as I do like all the veggies, add some chicken and mr...

Most helpful critical review

My family really liked the taste of this, and I was finally able to get some vegetables into my son! On the other end, the quiche tended to be watery, it was definitely a LOT of labor, and it d...

Most helpful
Most positive
Least positive
Newest

I added an extra egg and cut back on the oil. For me, this needed a lot more seasonings.. and yeah... I miss some meat. I;ll make this again as I do like all the veggies, add some chicken and mr...

My family really liked this. I added 1/2 tsp pepper which was too much. We enjoy spicy but 1/4 tsp would suffice. We agreed that with all the shredded veggies it was mushy and the dish would ben...

As always, I changed a few things because I was wanted a thick Quiche and I did succeed. Easy and very filling. I added more vegetable and extra cheese along with the canned milk with the flour...

My family really liked the taste of this, and I was finally able to get some vegetables into my son! On the other end, the quiche tended to be watery, it was definitely a LOT of labor, and it d...

My family loves this. I did have to decrease the red pepper but only to an 1/8 tsp.

I have made this twice, & am trying to perfect it by adding more flavorful ingredients. This time, I chopped smoked sausage & cooked it w/the onion & green pepper (using no oil), adding chopped...

This was really good but I doubled the eggs and cheese.

Other stories that may interest you