Crustless Vegetable Quiche

15 35 87
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Crustless Vegetable Quiche
Health Highlights


1/2 tsp Black pepper
6 florets Broccoli florets
5 large egg Egg white
2 large Egg
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1/2 medium pepper(s) Green bell pepper (diced)
1 tsp Oregano, dried
1/4 tsp Parmesan cheese, grated, low fat (plus 1 tbsp)
2 tbsp Partly skimmed milk, 1% M.F.
1/2 medium pepper(s) Red bell pepper (diced)
1/4 tsp Salt and pepper (to taste)
1/4 cup Sun-dried tomatoes (diced)
1 small Yellow onion (diced)
1/2 large Zucchini (sliced)


1. Preheat oven to 425 degrees.

2. In a large skillet on medium-low heat, add oil and sauté onion and garlic until tender, about 4 minutes. Add diced bell pepper, zucchini, broccoli and sun-dried tomatoes and continue sautéing 2 minutes.

3. In a medium mixing bowl, whisk together eggs, egg whites, milk, spices and ¼ cup parmesan cheese. Lightly spray a 9” pie dish, add sautéed vegetables. Pour egg mixture over vegetables, make sure to cover all veggies.

4. Loosely cover with foil and bake 10 minutes at 425 degrees, reduce heat to 350 and continue baking 20-25 minutes. Remove foil the last few minutes of baking time and sprinkle with the remaining parmesan cheese. Quiche is done when it puffs and a knife inserted in the center comes out clean.



are a great source of protein and contain important B vitamins!

Nutrition Facts

Per Portion

Calories 87
Calories from fat 39
Calories from saturated fat 8.6
Total Fat 4.3 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.3 g
Cholesterol 73 mg
Sodium 132 mg
Potassium 294 mg
Total Carbohydrate 6.3 g
Dietary Fiber 1.4 g
Sugars 3.4 g
Protein 6.4 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 1.1

Energy sources


Meal Type(s)