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Veggie Quiche with Whole Grain Crust
This tempting recipe is a new and easy way to add wholesome ancient grains to your diet. The crust—made with a mix of organic rye, quinoa, bulgur, barley and other grains—cradles a scrumptious Cheddar-cheese quiche that features summer squash, bell peppers and mushrooms.
Prep Time
20 min
Cook Time
40 min
Servings
6
This Recipe Features:
Ingredients
- Nonstick spray
- 1 package (8.5 ounces) SEEDS OF CHANGE™ Organic Seven Whole Grains
- 1 egg, lightly beaten
- 1 tbsp. vegetable oil
- 1 cup fresh sliced mushrooms
- 1/2 cup chopped bell pepper
- 3 eggs
- 1/4 tsp. salt
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup chopped onion
- 1 cup summer squash slices, sliced 1/2-inch thick
- 1 clove garlic, finely chopped
- 3/4 cup milk
- 1/8 tsp. pepper
Directions
- Heat oven to 375°F. Spray 9-inch pie plate with nonstick spray.
- In medium bowl, stir together SEEDS OF CHANGE™ Organic Seven Whole Grains and beaten egg.
- Press into bottom and sides of pie plate; sprinkle cheese evenly over rice mixture.
- In 10-inch nonstick skillet, heat oil.
- Cook and stir onion 3 minutes.
- Stir in mushrooms, squash, bell pepper and garlic.
- Cook 5 minutes longer or until vegetables are tender.
- In large bowl, whisk the 3 eggs, milk, salt and pepper.
- Spoon vegetables evenly over cheese.
- Pour egg mixture over vegetables.
- Bake 35–45 minutes or until knife inserted in center comes out clean.
- Let stand 5–10 minutes before serving.
| Servings | 6 |
| Calories (per serving) | 200 |
| Total Fat | 9g |
| Saturated Fat | 3.5g |
| Trans Fat | 0g |
| Total Fat % DV | 14% |
| Saturated Fat % DV | 18% |
| Trans Fat % DV | 0% |
| Cholesterol | N/A |
| Cholesterol % DV | N/A |
| Sodium | 310mg |
| Sodium % DV | 13% |
| Total Carbohydrate | 19g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Total Carbohydrates % DV | 6% |
| Dietary Fiber % DV | 8% |
| Protein | 10g |