Fall Vegetable Quiche

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A colorful cheesy quiche with excellent flavor and texture.

310
Calories
20g
Fat
14g
Protein
6
Servings

Ingredients

4 eggs slightly beaten
2 c Stonyfield Organic Low Fat Plain Yogurt
1/4 t black pepper
1/4 t salt
1 t curry powder
1 small zucchini (chopped)
1 small summer squash (chopped)
1 c cheddar cheese, shredded
1 c Monterey Jack cheese, shredded
1 T flour
1 unbaked 9-inch pie crust
Nutrition Information: 
Calories: 
310
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
9g
Cholesterol: 
135mg
Sodium: 
440mg
Total Carbohydrate: 
18g
Sugars: 
5g
Protein: 
14g
Vitamin A: 
10%
Vitamin C: 
10%
Calcium: 
30%
Iron: 
6%

Preparation:

Step 1

Preheat oven to 375°.

Step 2

In a large bowl, combine eggs, yogurt, pepper, salt and curry powder.

Step 3

Beat well.

Step 4

Add vegetables and stir.

Step 5

Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour.

Step 6

Add to yogurt mixture and stir.

Step 7

Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble.

Step 8

Pour yogurt mixture into pie crust and bake for 40-45 minutes.

Step 9

Cover edges of pie crust with tinfoil if it starts brown too quickly.

Step 10

Quiche should be firm to the touch.

Step 11

Let quiche cool for 10 minutes before serving.

Ingredients

4 eggs slightly beaten
2 c Stonyfield Organic Low Fat Plain Yogurt
1/4 t black pepper
1/4 t salt
1 t curry powder
1 small zucchini (chopped)
1 small summer squash (chopped)
1 c cheddar cheese, shredded
1 c Monterey Jack cheese, shredded
1 T flour
1 unbaked 9-inch pie crust
Nutrition Information: 
Calories: 
310
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
9g
Cholesterol: 
135mg
Sodium: 
440mg
Total Carbohydrate: 
18g
Sugars: 
5g
Protein: 
14g
Vitamin A: 
10%
Vitamin C: 
10%
Calcium: 
30%
Iron: 
6%

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