Fall Vegetable Quiche
A colorful cheesy quiche with excellent flavor and texture.
Yields: 6 Servings
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Ingredients
| 4 | eggs slightly beaten | |
| 2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄4 | tsp | black pepper |
| 1⁄4 | tsp | salt |
| 1 | tsp | curry powder |
| 1 | small zucchini (chopped) | |
| 1 | small summer squash (chopped) | |
| 1 | c | cheddar cheese |
| 1 | c | Monterey Jack cheese |
| 1 | tbsp | flour |
| 1 | unbaked 9-inch pie crust |
Directions
Preheat oven to 375°.
In a large bowl, combine eggs, yogurt, pepper, salt and curry powder.
Beat well.
Add vegetables and stir.
Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour.
Add to yogurt mixture and stir.
Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble.
Pour yogurt mixture into pie crust and bake for 40-45 minutes.
Cover edges of pie crust with tinfoil if it starts brown too quickly.
Quiche should be firm to the touch.
Let quiche cool for 10 minutes before serving.
Nutrition Information
|
310
CALORIES
|
20g
TOTAL FAT
|
14g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
310
180
|
||
| % Daily Value* | ||
| Total Fat | 20g | |
| Saturated Fat | 9g | |
| Cholesterol | 135mg | |
| Sodium | 440mg | |
| Total Carbohydrate | 18g | |
| Dietary Fiber | 0g | |
| Sugars | 5g | |
| Protein | 14g | |
| Vitamin A | 10% | |
| Vitamin C | 10% | |
| Calcium | 30% | |
| Iron | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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