High Protein Vegetable Quiche
Elevate your brunch game with this High Protein Vegetable Quiche—a nutritious and flavor-packed twist on a classic. Made with a hearty blend of eggs, egg whites, and creamy low-fat cottage cheese, this quiche delivers a satisfying protein boost in every slice. Loaded with vibrant veggies like spinach, broccoli, and red bell pepper, it’s a wholesome dish that’s perfect for meal prep or serving at gatherings. Housed in a golden whole wheat pie crust and seasoned with garlic, oregano, and optional parmesan, this recipe strikes the perfect balance of health and indulgence. With just 20 minutes of prep time and simple instructions, you’ll have a delicious, nutrient-rich quiche ready to enjoy. Pair it with a fresh salad for an easy yet elegant meal!
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Ingredients
- 6 large eggs
- 4 large egg whites
- 1 cup low-fat cottage cheese
- 0.5 cup unsweetened almond milk
- 2 cups baby spinach
- 1 cup broccoli florets
- 1 large red bell pepper
- 1 small onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.25 cup parmesan cheese (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 9-inch whole wheat pie crust
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
If using a store-bought whole wheat pie crust, remove it from the packaging and let it sit at room temperature for 10 minutes. Place it into a 9-inch pie dish, and prick the bottom with a fork several times to prevent bubbling during baking.
Step 3
Chop the broccoli florets into small pieces, dice the red bell pepper, and finely chop the onion and garlic.
Step 4
Heat the olive oil in a nonstick skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant. Then, add the broccoli, red bell pepper, and spinach. Cook for another 3-4 minutes until the vegetables are just tender. Remove the skillet from the heat and let the mixture cool slightly.
Step 5
In a large mixing bowl, whisk together the eggs and egg whites until fully combined. Add the low-fat cottage cheese, almond milk, salt, pepper, and dried oregano. Stir well to create a smooth mixture.
Step 6
Gently fold the sautéed vegetables into the egg mixture. If using, stir in the parmesan cheese for extra flavor.
Step 7
Pour the vegetable and egg mixture evenly into the pie crust, spreading it out with a spatula if needed.
Step 8
Place the quiche on the center rack of the preheated oven and bake for 30-35 minutes, or until the top is golden and the center is set. You can test this by inserting a toothpick or knife into the center—it should come out clean.
Step 9
Once baked, remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
Step 10
Slice into six portions and serve warm. Store leftovers in the refrigerator for up to 3 days, reheating in the oven or microwave as needed.
Nutrition Facts
| Serving size | (1525.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1834.9 |
| Total Fat 95.0g | 0% |
| Saturated Fat 31.8g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 1196.5mg | 0% |
| Sodium 4039.1mg | 0% |
| Total Carbohydrate 121.7g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 25.4g | |
| Protein 119.4g | 0% |
| Vitamin D 302.7IU | 0% |
| Calcium 1546.0mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1788.1mg | 0% |
Source of Calories