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Don't Waste the Pulp Quiche!

Nathalia Teixeira

"For juicer owners only. We've been juicing everyday for the past couple weeks, I felt bad throwing the pulp away. I love quiche, now all juicer owners can experience this great recipe. You can juice your favorite veggies or try out mine. You can also chop chicken breast and add to it. Don't forget, drink your juice while preparing! I like to bake it the night before. This recipe is for 1 deep-dish pie dish or 2 regular pie dishes. Enjoy!"
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Ingredients

1 h servings 169 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 354 mg
  • 14%

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.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch deep-dish pie dish.
  2. Run beet, carrots, cucumber, celery, spinach, and garlic through juicer according to manufacturer's instructions. Transfer pulp to a bowl and mix in onion.
  3. Whisk yogurt, mozzarella cheese, feta cheese, egg whites, and egg together in a separate bowl. Fold pulp mixture and chicken into egg mixture; pour into the prepared pie dish.
  4. Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, 30 to 40 minutes.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the vegetable pulp and juice. Only the pulp is used in this recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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