Easy Vegetable Quiche
This Easy Vegetable Quiche is the perfect Sunday brunch show stopper. It is macro friendly and ready in under 1 hour. Packed with veggies and protein this quiche checks all the boxes.
Servings: 8 servings
Calories: 183kcal
Ingredients
- 1 uncooked refrigerated pie crust
- 1/2 cup chopped yellow onion 60g
- 2 cup chopped spinach 60g
- 1 garlic clove minced
- 1 cup cherry tomatoes, chopped 160g
- 1 cup liquid egg whites 250g
- 3 egg
- 1/2 cup whole milk
- 1/4 cup reduced fat feta cheese 28g
- 1/4 cup parmesan cheese 28g
- salt and pepper
- 2-3 green onions chopped
Instructions
- Preheat oven according to pie crust package. Place one pie crust in a pie dish, poke a few holes in the bottom and bake 1/2 the recommended time. Example: if the package asks to bake at 425F for 12 minutes, cook at 425F for 6 minutes.When the crust is done cooking, remove from the oven and lower the temperature to 350F.
- While the pie crust bakes, prep your vegetables. Heat a medium pan over medium and spray with cooking spray. Add garlic and onion and sauté until the onion begins to soften. Add tomatoes, spinach, salt and pepper and simmer until the spinach has wilted.In a bowl whisk together egg whites, eggs and milk.
- Place the sauteed vegetables in the pie dish on top of the pie crust and evenly coat the bottom.Pour egg mixture over sauteed vegetables.
- Sprinkle feta, parmesan and lastly green onions on top of the egg mixture.Bake at 350F for 45-50 minutes or longer until the egg its fully cooked and toothpick comes out clean. Always note - bake times will vary oven to oven.
- Slice into 8 equal slices and enjoy!
Notes
- All nutrition facts are an estimate.
- Sub feta for mozzarella or any preferred cheese.
Nutrition
Serving: 8servings | Calories: 183kcal | Carbohydrates: 15g | Protein: 9g | Fat: 10g
