Low-sodium Vegetable Quiche
This Low-Sodium Vegetable Quiche is a delicious and healthy dish that's perfect for breakfast, brunch, or a light dinner. Packed with colorful vegetables and savory flavors, it's a crowd-pleaser for any occasion.
Ingredients
- 1 pre-made pie crust
- 1 cup chopped spinach
- 1/2 cup diced bell peppers
- 1/2 cup sliced mushrooms
- 1/4 cup chopped onions
- 1 cup shredded low-sodium cheese
- 4 eggs
- 1 cup low-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a skillet, sauté the spinach, bell peppers, mushrooms, and onions until tender.
- Sprinkle the vegetable mixture and shredded cheese into the pie crust.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the vegetables and cheese.
- Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
- Let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 16g
Supplies
9-inch pie dish Skillet Bowl
Tools
Oven Whisk
Serving suggestions
Serve the quiche with a side of fresh fruit salad or a mixed green salad for a complete meal.
Tips & tricks
For a variation, you can add other vegetables like zucchini, broccoli, or cherry tomatoes to the quiche filling.
Cost
$12