Skip to main content


Hidden Vegetable Quiche
2 Tbsp. extra-virgin olive oil
1/2 medium onion, finely chopped
1 clove garlic, minced
8 baby spinach leaves, finely chopped
1 large kale leaf, finely chopped
1 cup zucchini, finely chopped
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 premade rolled pie crust, at room temperature
3 slices deli Swiss cheese
3 slices deli Provolone cheese
2 Tbsp. crumbled blue cheese
1 cup egg substitute (such as Egg Beaters)
2 eggs
2/3 cup low-fat half-and-half
1 tsp. ground cinnamon
hot pepper sauce to taste
6 1-inch broccoli florets
2 Tbsp. shredded Parmesan cheese
+ Add to Shopping List
Hidden Vegetable Quiche

Hidden Vegetable Quiche

Hidden Vegetable Quiche
  • Servings:Serves 6
  • Prep Time:35 minutes
  • Cook Time:30 minutes
1. Preheat oven to 400 degrees F. Spray a 9-inch pie pan with butter-flavored cooking spray.
2. Heat oil in a medium skillet. Add onion, garlic, spinach, kale, and zucchini. Saute until soft. Add salt and pepper. Set aside.
3. Roll out pie crust to flatten, and place in prepared pie pan. Prick the bottom and sides with a fork. Place Swiss and Provolone cheese slices on the bottom of the crust, overlapping slightly. Sprinkle blue cheese over cheese slices. Spread vegetable mixtureon top of the cheeses.
4. In a medium bowl, whisk together egg substitute, eggs, and half-and-half. Addcinnamon and a few drops of hot pepper sauce. Whisk until combined. Pour egg mixture over the vegetables in the pie pan. Place broccoli florets in the egg mixture so they're evenly spaced around the quiche and mostly covered by the egg mixture. Top quiche with the shredded Parmesan.
5. Bake until a knife inserted in the quiche comes out clean, about 30 minutes. Letcool for a few minutes, then slice and serve.
Source: Hannaford fresh Magazine, May - June 2013