Rating: 4.5 stars
42 Ratings
  • 5 star values: 25
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Julie Schreader and Kathleen McGraw
Recipe by Cooking Light September 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

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

  • 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

Nutrition Facts

230 calories; calories from fat 30%; fat 7.7g; saturated fat 4.6g; mono fat 1.3g; poly fat 0.3g; protein 23g; carbohydrates 18.1g; fiber 1.9g; cholesterol 84mg; iron 2.1mg; sodium 716mg; calcium 382mg.
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