Vegetarian

Seasonal Vegetable Quiche w/Whole Wheat Crust is for Dinner.

Seasonal Vegetable Quiche w/Whole Wheat Crust takes 15 minutes to prepare.

Seasonal Vegetable Quiche w/Whole Wheat Crust takes 40 minutes to cook.

Seasonal Vegetable Quiche w/Whole Wheat Crust makes 6 servings.

The ingredients for Seasonal Vegetable Quiche w/Whole Wheat Crust are:

1 9" Frozen Whole Wheat Pie Shell (I use Wholly Wholesome)

3 large eggs (egg substitutes can be used for those who do not wish to use any animal products)
1/4 cup 1% or skim milk
2 tbls sour cream

1 tsp olive oil
1/2 medium red onion diced.
1 large carrot sliced
1 portabello mushroom cap, sliced into bite sized pieces

1 small zucchini squash, halved and sliced into 1/8" pieces
1 red potato, halved and sliced into 1/8 inch pieces
1 cup feta cheese crumbles
1/4 cup shredded parmesan cheese
1/2 tomato sliced
salt and pepper to taste

Here is how you make Seasonal Vegetable Quiche w/Whole Wheat Crust:

Preheat over to 375 degrees.Saute onions, carrots and mushrooms in olive oil until tender. Set aside.Mix eggs, milk and sour cream until thoroughly blended. Add all remaining ingredients EXCEPT the tomato. Toss with spoon or clean fingers. Add to pie shell. Top with tomato slices, pressing each slice into the egg mixture until nearly covered.Bake for 35-45 minutes, until cooked through. Cooking times may vary depending on your oven, however, you'll know it's done when a cake tester is inserted and comes out clean and the center of the quiche is no longer wobbly. Let quiche stand for 5-10 minutes before slicing.Number of Servings: 6Recipe submitted by SparkPeople user JLAGARDE.

The nutritional information for Seasonal Vegetable Quiche w/Whole Wheat Crust is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 320.9

• Total Fat: 21.5 g
• Cholesterol: 134.0 mg
• Sodium: 531.0 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 4.2 g
• Protein: 10.1 g