healthy veggie quiche

A lightened-up, healthy crustless quiche with heavy flavor and little calories. Get creative and use your favorite vegetables and spices!

110 Calorie Crustless Veggie Quiche

1 and 1/2 cups sliced zucchini (2 small or 1 very large)

orange bell pepper, chopped (or any color)

cloves roasted garlic, chopped

Tablespoon ground thyme (or fresh chopped)

eggs

milk*

salt

black pepper

cheese*

Tablespoons grated parmesan cheese

Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.

Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.

In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.

Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

this is a delicious recipe that does not taste low cal. i have made this several times with variations on the vegetables and cheese and it never disappoints. thank you for a wonderful, easy, foolproof recipe.

Hi, i'm european and while i've heard about serving and serving size, how many grams does a serving of quiche amount to? Or how many calories are in 100g of quiche? Do i add the calories from all ingredients and calculate based on total weight? Thanks

Delicious quiche and super easy. Love how light it is, but still pretty satisfying. 

I made this tonight and thought it was fantastic! Light, but filling. Great flavor too. In addition to the zucchini, squash and peppers, I used onions and asparagus, and then added sliced roma tomatoes on top for the last 5 min. of cooking.  1 TBSP of thyme seemed like alot, so I reduced it to 1 tsp. . While it was just right for me, my hubby- who tends to like things with stronger flavor - thought it was a little bland. Will definitely make this again!

Our easy Veggie quiche comes together with only 15 minutes of prep time. It is perfect for brunch, lunch, or as a light meatless dinner. Customize the filling with your favorite vegetables and cheeses to make this uniquely suited to your tastes.

Easy Veggie Quiche Recipe

pie shell

½ cups finely chopped veggies

½ cup half and half or low fat milk

Dijon mustard

garlic powder

pepper pepper

nutmeg tarragon

cheese

Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F. 

Combine veggies and ¼ cup water in a microwave safe bowl. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover (watch for steam) and drain the veggies in a fine mesh sieve. 

Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.

Pour the egg mixture into the crust. Top with the remaining ½ cup cheese. 

Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.

Best quiche I have ever had!! I like to add cooked sausage, bacon or ham and I use 2% milk or whole milk. SO good! 

OHHH MY!
My first quiche, it turned out PERFECT!
Thank you so much!

This was hit for EASTER BRUNCH!
I added a bit of ham and shiitake mushroom:)
Thank you for sharing your recipe. 

Made this yesterday and can confirm: easy to cook and delish! Thank you!

So delicious! I make this all the time for my 1 year old and she eats it throughout the week for breakfast such a great way to eat veggies for breakfast! 

Good recipe, really appreciated information on using a frozen crust and not having to blind bake it first.  That saves a lot of time. I always use less cheese,  .5 cup of 2% shredded type and added .25 cup of cottage cheese that I dolloped on top and spread around and it was wonderful and plenty cheesy to us.  This time I used broccoli and onions, nice ratio of ingredients to eggs and milk. Will make again Thank you

Very flavorful, but did not come close to filling a standard store-bought 9” frozen pie crust. I will try again with one more large egg and more milk. I took a picture of the partially filled crust after baking, but I don’t see where I can attach the photo. It was about a half inch below the inner edge of the crust. Maybe you have a suggestion for me. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648898564/eliykrbca9kqnugtdyma.mp4

Top 2 healthy veggie quiche recipes from across the web

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110 Calorie Crustless Veggie Quiche

Easy Veggie Quiche Recipe

Top 2 healthy veggie quiche recipes from across the web

The most viewed healthy veggie quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

110 Calorie Crustless Veggie Quiche

Easy Veggie Quiche Recipe

The most viewed healthy veggie quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine