Broccoli and Roasted Red Pepper Quiche Vegetarian Quiche
Wholesome vegetarian quiche recipe with cheddar, broccoli, and roasted red peppers is made lighter with fat-free evaporated milk. The perfect dish for breakfast, lunch or dinner.
Servings: 8
Calories: 214kcal
Ingredients
- 1 refrigerated 9 inch pie crust
- 4 ounces shredded cheddar cheese
- 1 TBS olive oil
- 2 ½ cups chopped broccoli
- ⅓ cup roasted red peppers, cut in pieces jarred are fine too
- 4 eggs beaten
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion pepper
- 12 ounces evaporated fat free milk (1 can)
Instructions
- Preheat oven to 350°. Line a 9 inch deep-dish pie plate with the pie crust. Trim and crimp edges. Spread cheese on the bottom of the crust.
- In a large skillet heat oil on medium and saute' broccoli until wilted. Add red peppers to pan and mix well. Remove from heat.
- In a medium size bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk.
- Spread the veggie mixture over the cheese then pour the egg mixture over the veggies.
- Bake for 45 to 50 minutes or until crust is golden and toothpick inserted in center comes out clean.
- Cool for at least 15 minutes before cutting into 8 slices. Quiche can also be served at room temperature.
Nutrition
Calories: 214kcal | Carbohydrates: 18g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 489mg | Potassium: 304mg | Fiber: 1g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 29mg | Calcium: 215mg | Iron: 1mg