summer vegetable cheese quiche
  • (1 1/2 cups) egg substitute
  • (3 large) eggs
  • (1 1/2 cups) reduced-fat extrasharp cheddar cheese, shredded and divided
  • (1 1/2 cups) reduced-fat Monterey Jack cheese, shredded and divided
  • (1/2 cup) 1% low-fat milk
  • (1/2 cup) all-purpose flour
  • (1 tsp.) baking powder
  • (1/2 tsp.) salt
  • (1 16-oz. carton) fat-free cottage cheese
  • (4 cups) zucchini, sliced
  • (2 cups) diced potato with onion (such as Simply Potatoes)
  • (1 cup) green bell pepper, finely chopped
  • (1 8-oz. package) presliced mushrooms
  • (1/2 cup) fresh parsley, chopped
  • (2) tomatoes, thinly sliced



Summer Vegetable and Cheese Quiche

Sauteed summer vegetables baked in a cheesy quiche with even more cheese and fresh tomato slices on top.

Preparation Time

About 15 minutes

Cook Time

About 55 minutes


  1. 1Preheat oven to 400°F. Spray a 3-quart casserole dish with cooking spray.
  2. 2In a large bowl, beat together egg substitute and eggs until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese, stir to combine.
  3. 3Spray a large nonstick skillet with cooking spray and place it over medium-high heat. Add zucchini, potatoes, bell pepper and mushrooms, saute 5 minutes. Add to eggs along with parsley, stir to combine.
  4. 4Pour into casserole dish, top with remaining shredded cheeses and tomato slices. Bake 15 minutes, reduce heat to 350°F and bake another 35 minutes, or until set. Serve and enjoy!

Nutritional Information

Serving Size: 1/10 of quiche

Amount Per Serving:

  • Calories 230
  • Total Fat 7.7 g
  • Total Carbohydrate 18.1 g
  • Protein 23 g
  • Cholesterol 84 mg
  • Sodium 716 mg
  • Fiber 1.9 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Casseroles

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.