Spring Vegetable Quiche
This simple and healthy Spring Vegetable Quiche is an easy prep-ahead breakfast, brunch, or lunch that's great warm or even served at room temperature!
Servings 8 slices
Calories 202kcal
Ingredients
- 1 8-inch frozen whole wheat pie crust, thawed
- 4 eggs
- 4 egg whites
- 1 1/2 cups milk
- Lawry's seasoned salt to taste
- 1 red bell pepper seeded and finely chopped
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 1/2 cup chopped sugar snap peas
- 1 large handful about 1/2 cup chopped kale
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, egg whites, milk, and seasoned salt. Set aside.
- Heat about 1 teaspoon of oil in a large skillet over medium heat. Sautee bell pepper, onion, garlic, and snap peas until crisp-tender (about 4-5 minutes). Add the kale and cook until wilted (about 2 more minutes).
- Transfer cooked vegetables to the pie crust. Pour egg mixture over top to fill pie crust. Sprinkle with Parmesan cheese on top.
- Bake for about 40 minutes, or until eggs are set. Slice into 8 pieces and serve.
Nutrition
Serving: 1/8th of quiche | Calories: 202kcal | Carbohydrates: 15g | Protein: 10.4g | Fat: 12g | Saturated Fat: 5.7g | Cholesterol: 97.7mg | Sodium: 390mg | Fiber: 2.7g | Sugar: 3.9g