Kathy’s Quiche with Summer Vegetables Recipe

Since some of you have been dying for me to give you this recipe, I thought I’d share it today, and tell you about my Fresh & Easy headquarters visit tomorrow. Enjoy!

This is the recipe for the scrumptious quiche I ate at my friend Kim’s house. The original recipe came from a Weight Watchers cookbook circa 1980’s. Kim advised that this recipe allows a lot of choice about which vegetables you can include. I’m listing the vegetables that were in her quiche but think chopped broccoli would be delicious here, too.

Makes 6 servings when featured as a main dish, or 8 servings as a side.

Ingredients

1 unbaked pie crust (use the frozen variety or try my whole wheat canola crust)

1/4 cup chopped green onions

1/2 package frozen chopped spinach, thawed and squeezed as dry as possible

1 cup sliced mushrooms

1-1/2 cups zucchini and/or yellow squash, sliced thin into half moons

1/2 cup red bell pepper, diced small

2 eggs

1/2 cup light mayonnaise

1/2 cup low-fat evaporated milk

1 tablespoon cornstarch

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

Directions

Preheat oven to 350 degrees F. Place prepared vegetables into unbaked pie crust. In medium bowl, whisk the eggs, and then add mayonnaise, milk, and cornstarch. Stir in cheese. Pour eggs over vegetables and bake for 45 minutes or until a fork inserted 1 inch from the inside edge comes out clean. Allow pie to rest for 5 minutes before slicing. Serve warm.

Helpful Tips

Quiche may be refrigerated for up to 3 days and reheated in the oven to regain its crisp crust.

To freeze, wrap well in plastic wrap. Thaw one day ahead in the refrigerator and reheat as explained above.

Nutrition Facts (per 1/8 serving): Calories 316, Total fat 22 g, Saturated fat 8 g, Trans fat 0 g, Sodium 380 mg, Cholesterol 83 mg, Total carbohydrates 16 g, Fiber 2 g, Protein 13 g, Vitamin A 84% DV, Vitamin C 47% DV, Calcium 35% DV, Iron 9% DV

 

You may also like:

Oven-Fried Cheese Sticks with Marinara Sauce

Court Bouillon Poached Shrimp with Creamy Dijon Sauce

TV Host Giuliana Rancic Dishes on Her Slim Secrets

Kathy’s Quiche with Summer Vegetables

Quiche

By Team Michelle Published: June 30, 2011

  • Yield: 6 servings as a main dish, or 8 servings as a side (6 or 8 Servings)

This recipe for quiche allows a lot of choice about which vegetables you can include. Chopped broccoli would be delicious as well.

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Place prepared vegetables into unbaked pie crust. In medium bowl, whisk the eggs, and then add mayonnaise, milk, and cornstarch. Stir in cheese. Pour eggs over vegetables and bake for 45 minutes or until a fork inserted 1 inch from the inside edge comes out clean. Allow pie to rest for 5 minutes before slicing. Serve warm.
  2. Helpful Tips Quiche may be refrigerated for up to 3 days and reheated in the oven to regain its crisp crust. To freeze, wrap well in plastic wrap. Thaw one day ahead in the refrigerator and reheat as explained above.
This entry was posted in Recipes and tagged , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

2 Trackbacks

  1. By Healthy Creamed Spinach | Food and Dining on November 17, 2011 at 3:10 pm

    [...] simple sautéed spinach with garlic is frequently on my stovetop, I like to mix it up every once in awhile. This recipe [...]

  2. [...] 2 eggs [...]

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • THIS WEBSITE IS FOR AWARENESS AND ENTERTAINMENT PURPOSES ONLY AND IS NOT A SUBSTITUTE FOR MEDICAL ADVICE, DIAGNOSIS OR TREATMENT.