Healthy Vegetable Quiche

Garden Quiche
(serves 8 )
·1 frozen pie shell (whole-wheat or gluten-free)
·3 eggs
·2 egg whites
·1/2 cup unsweetened almond milk
·1/2 cup + 2 tbsp. low-fat cheese
·1 large onion
·12 oz. frozen chopped spinach
·1/2 cup sundried tomatoes
·1/2 cup artichoke hearts
·1 tsp. dried basil
·salt and pepper to taste

Preheat oven to 350°F.  Thinly slice onion and place in non-stick skillet over medium-low heat.  Cook for 20 minutes, stirring occasionally until soft.  Meanwhile, chop sundried tomatoes and artichoke hearts.  Add chopped spinach to onions and cook until all water has evaporated.  Stir in tomatoes and artichokes.  Remove from heat and let cool.  Beat eggs, whites, and milk in a medium bowl.  When vegetables have cooled, transfer to a large bowl and add 1/2 cup of cheese.  Stir to combine.  Pour vegetable mixture into prepared pie crust and spread until even.  Top with egg mixture, making sure to fully cover the vegetables.  Bake for 20-minutes, sprinkle with remaining 2 Tbsp. cheese and bake for 25 additional minutes or until eggs have set.  Remove from oven and let cool slightly.  Serve warm or cold.

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