Randy Mayor
10 servings

The season's best vegetables and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Step 4

Note: Substitute corn or spinach for some of the vegetables, if you wish.

Step 5

Wine note: Because of its eggy, custardy character, quiche is excellent with chardonnay. But this version goes in a "greener" direction, incorporating lots of zucchini, bell pepper, and parsley. So serve it with sauvignon blanc, a wine that has a touch of green flavor. Try the Honig Sauvignon Blanc 2005 from Napa Valley, California ($15). --Karen MacNeil

Ratings & Reviews

MaggieLyn's Review

September 07, 2014
Based on other reviews and my own preferences, I made a few changes... 2 zucchini, 2 handfuls of kale, and subbed out the mushrooms for asparagus. Salt and pepper on the veggies when sauteing and added a teaspoon of Italian seasoning to the egg mixture. I also scooped out the seeds of the zucchini and chopped rather than sliced. Took it to a pot luck brunch and it was a hit - I think the veggies were a nice option for people amongst all the bacon/sausage casseroles. Served in a 9x13 casserole dish and it makes for a beautiful presentation w/ the tomatoes on top. Cooked it for about 15-20 minutes longer than the recipe called for - still a little watery but I thought it was delicious! Great recipe!


July 14, 2015
I cooked it for the stated time. I cut up fresh potatoes and onions though, not the frozen kind. I also added kale. This was very tasty and looked great.

family's Review

April 20, 2014
Wow this was fantastic. I have made quiches before and this was one of the best!!

drm0426's Review

February 07, 2010
Best Cooking Light egg dish out of the five I've tried! Perfect for diabetics, low carbers, quiche lovers, vegetarians, health nuts, etc. I always cook the quiche in 2 pie pans, using only whole eggs and either a sprinkle of italian seasoning or dry mustard to ensure tons of flavor. I also throw some other vegetable in instead of the mushrooms because I don't care for them.

dharcooks's Review

January 24, 2011
A very good general egg dish except its pretty bland and is enhanced with some additional herbs added. it feeds an army as written! as everyone said it does reheat very well for quick weekday breakfast if you make the whole thing and have leftovers.

Wiskage's Review

February 11, 2013
The whole family loved this! Easy to make ahead and reheat for busy weeknight. Leftovers were delicious, too.

BonnieCooks's Review

November 24, 2009
This dish is delicious! I didn't use potatoes and I didn't add jack cheese. I just used sharp cheddar, and added spinach. Fantastic!

VickiG87's Review

August 06, 2014

UofMichigan's Review

February 07, 2013
Very good and healthy and low carb! I used exact ingredients except substituted 2 6oz. bags of baby spinach and 1/2 cup chopped red onion for the zucchini! I sauteed them with the other veggies, as directed. It makes a lot! I filled a 4 quart pan. The cottage cheese mixed in make the dish different than an omelet. It's more like a "egg vegetable lasagna"...not runny at all.

Renee413's Review

December 12, 2013
This was really quite good.. Not 5 stars, but a solid 4. I did not have the potatoes but I imagine it would be even yummier. I had to cook it for at least an additional 20 mins or so. I added some spinach to it.