Vegetable Cheddar Quiche

Adapted from

  • Crust:
  • 1 1/4 cups unbleached flour
  • 1/2 tsp salt
  • 1/4 cup fat-free milk
  • 3 tbsps olive oil
  • Filling:
  • 10 ozs frozen chopped broccoli, cooked
  • 4 1/2 ozs cheddar cheese, shredded
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 4 whole eggs
  • 1 cup fat-free milk
  • 1 1/4 tsps salt
  • 1/8 tsp black pepper
Vegetable Cheddar Quiche
Preheat oven to 425. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Bake for seven minutes. Reduce oven temperature to 375. Meanwhile to prepare filling, combine broccoli, cheese, onions, and bell peppers in a bowl. Mix well. Spoon mixture into baked crust. In another bowl, combine eggs, milk, salt, and black pepper. Mix until blended. Pour over entire pie. Bake for 40 minutes, or until toothpick inserted in center comes out clean.
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Posted: 7/23/2015
Casseroles
Rated by 0 users (0.00)
WW Points* : 5.50
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 241
Calories from Fat 115 (48%)
% Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 20%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 110g 37%
Sodium 672mg 28%
Potassium 35mg 12%
Total Carbohydrate20g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 11g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.