Recipe courtesy of Egg Beaters
Recipe courtesy of Egg Beaters
Watch how to make this recipe.
Garden Vegetable Quiche
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- Total: 1 hr 25 min
- Prep: 25 min
- Cook: 1 hr
- Yield: 6 servings (1 slice each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 310
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 151 mg
- Sodium
- 244 mg
Fresh garden vegetables - onion, zucchini, potato and bell pepper - enhance this savory custard
- Total: 1 hr 25 min
- Prep: 25 min
- Cook: 1 hr
- Yield: 6 servings (1 slice each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 310
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 151 mg
- Sodium
- 244 mg
Ingredients
Directions
- Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
- Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
- Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
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