Go Back
+ servings
Print
Vegetable and Quinoa Quiche

Vegetable and Quinoa Quiche

High protein Vegetable and Quinoa Quiche

Course Breakfast, Main Course
Cuisine American, French
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 201 kcal

Ingredients

  • 2 T olive oil
  • 1 leek finely chopped
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 2 ears of corn roasted, and kernels removed from cob
  • 1/2 tsp dried oregano
  • 1 tsp fresh basil chopped
  • 2 hatch chiles roasted, peeled, seeded and diced
  • 1/2 cup prepared quinoa
  • 8 eggs beaten
  • 1/2 cup feta cheese
  • 4 small tomatoes sliced

Instructions

  1. Preheat oven to 400 degrees
  2. Heat olive oil in a large skillet over medium high heat. Add leek, and cook 2 minutes. Add zucchini, squash, and corn.
  3. Cook, stirring occasionally for 5 minutes or until vegetables begin to soften. Stir in hatch chiles, oregano and basil.
  4. Remove from heat and stir in prepared quinoa.
  5. Pour mixture into a 2 qt casserole dish coated in cooking spray.
  6. In a medium bowl combine eggs and feta cheese. Pour egg mixture over vegetable mixture.
  7. Arrange tomato slices over the top of the casserole in an even layer.
  8. Bake for 35 minutes or until eggs are set.
Nutrition Facts
Vegetable and Quinoa Quiche
Amount Per Serving (1 g)
Calories 201 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 171mg7%
Carbohydrates 16g5%
Sugar 5g6%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.