Easy Vegetable Quiche

This versatile quiche uses fat-free milk and fresh vegetables to deliver a protein-packed, customizable meal that is lower in fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 1 (9-inch) baked pie crust · 762 kcal in the whole recipe
• 1 cup chopped vegetables (such as broccoli, zucchini, or mushrooms) · 47 kcal in the whole recipe
• 1/2 cup shredded cheese · 178 kcal in the whole recipe
• 3 large eggs, beaten · 229 kcal in the whole recipe
• 1 cup fat-free milk · 84 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Method

1. Preheat your oven to 375°F (190°C). Lightly steam or sauté the chopped vegetables until they are cooked but still slightly crisp.

   

2. Spread the cooked vegetables and shredded cheese evenly across the bottom of the baked pie crust.

   

3. In a medium bowl, whisk together the eggs, fat-free milk, salt, black pepper, and garlic powder until well combined.

   

4. Pour the egg mixture carefully over the vegetables and cheese. Bake for 30 to 40 minutes, or until a knife inserted near the center comes out clean. Let cool for 5 minutes before slicing.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.