Magic Crust Vegetable Quiche

This clever quiche packs in fiber-rich vegetables and lean protein while forming its own crust as it bakes, keeping prep simple and satisfying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 tablespoon vegetable oil · 113 kcal in the whole recipe
• 1/2 cup chopped onion · 34 kcal in the whole recipe
• 2 cups mixed vegetables (frozen, fresh, or leftover) · 274 kcal in the whole recipe
• 1 cup shredded low-fat cheddar cheese · 326 kcal in the whole recipe
• 3 eggs · 246 kcal in the whole recipe
• 1 1/2 cups 1% low-fat milk · 185 kcal in the whole recipe
• 3/4 cup baking mix (such as Bisquick) · 352 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C) and lightly grease a round pie pan or an 8x8 inch baking dish.

   

2. Heat the vegetable oil in a skillet over medium heat. Sauté the chopped onion and mixed vegetables until tender, then drain any excess liquid well.

   

3. Spread the cooked vegetables evenly across the bottom of the prepared baking dish, then sprinkle the shredded cheddar cheese on top.

   

4. In a medium bowl, whisk together the milk, eggs, and baking mix until smooth. Pour this mixture evenly over the vegetables and cheese.

   

5. Bake for 35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

   

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