Vegetarian Broccoli Quiche

In honor of Meatless Monday, I decided to try a new vegetarian dish this evening.  Meatless Monday’s concept: One day a week, cut out meat!  Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save resources like fresh water and fossil fuel.

This broccoli quiche is quick, easy, kid friendly and quite flavorful.  Enjoy,

Ingredients

  • 1 onion, minced
  • 1 teaspoon minced garlic
  • 2 cups chopped fresh broccoli
  • 1 (9 inch) unbaked pie crust (I used a frozen crust)
  • 1 1/2 cups shredded sharp cheddar cheese (I used 2%)
  • 1.5 roasted red peppers, chopped
  • 4 eggs, well beaten
  • 1  cup milk (fat free organic)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. Over medium-low heat add olive oil in a large saucepan. Add onions, garlic and broccoli and roasted red pepper.  Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
  3. Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
  4. Place pie crust on cookie sheet & bake in preheated oven for 30 minutes, or until center has set. (My quiche took about 40 mins)
  5. Cool for 10-15 mins

Yield: 6

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Red Pepper, Potato and Spinach Quiche

I did it! I made my first vegetarian quiche.  This quiche is a bit unique as it does not have a pastry/pie crust, and is almost all vegetable based.  This vegetable quiche packs great nutrients, flavor and is very filling.  Kid friendly!

Ingredients
1 jar roasted red pepper (chopped) *You can also roast your own two peppers
1 small red onion, chopped
1tsp olive oil
1 clove garlic, minced
2 cups baby spinach chopped
3 medium potatoes (peeled and sliced into 1/4-inch-think rounds)
1 cup shredded, reduced-fat sharp cheddar cheese (4oz)
1 cup fat-free egg substitute
1/2 cup evaporated 2% milk
1/2 tsp each dried thyme and salt
1/4 tsp black pepper

Directions
Saute 1tsp olive oil, garlic, onion, roasted red peppers, & spinach on medium for 5-7 minutes

Steam or boil potatoes for 10-12 minutes, or until tender

To assemble quiche, spray an 6.5-8-inch round quiche pan or cake pan with non-stick spray.  Layer 1/2 potatoes over bottom.  Top with 1/2 pepper mixture, followed by 1/2 cheese.  Repeat layering.

In an medium bowl, whisk together egg substitute, milk, thyme, salt and pepper.  Pour over vegetables.  Bake at 375 , uncovered, for 35 to 40 minutes, until quiche is firm to touch and cheese is golden brown.  Let stand for 10 minutes before slicing.

Yield 6 servings

Balsamic Roasted Red Pepper Round

I am excited to share my newest lunch creation!  I am constantly in search of healthy and tasty “at home” lunch options.  This was delicious.  It has not been kid tested, but the husband loved it.

Ingredients
Bread of your choice (I use Arnold Flax & Fiber Sandwich Thins-Harris Teeter)
Roasted Red Peppers *drain (I use Trader Joe’s Fire Roasted Red Peppers, HT has them)
1 teaspoon Mayo (I use Kraft Mayo w/ Olive Oil)
1 small squeeze of finely chopped garlic (I use Gourmet Garden-Harris Teeter)
balsamic glaze or balsamic vinegar
1 slice havarti cheese
baby spinach

Directions
Preheat toaster oven/oven
Mix teaspoon Mayo with squeeze of garlic and lightly coat bread thin/bread
Place spinach leaves on one side of thin/bread
Place havarti cheese on top of spinach leaves
Place roasted red peppers** on top of havarti
Place both pieces of thin/bread in toaster until desired readiness (mine was 4 minutes on high)
Remove from toaster
Top peppers with balsamic glaze or lightly add balsamic vinegar.  You will get more of a sweet flavor with the balsamic glaze…which is what I used.

**You can also roast your own peppers!  Click the word roast highlighted in blue for the link!

ENJOY!