BACK TO RECIPES
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.

20
Prep Time
60
Total Time
6
Servings
INGREDIENTS
  • Nonstick spray
  • 1 (8.5-ounce) package SEEDS OF CHANGE®
  • 1 egg, lightly beaten
  • 1/2 cup shredded sharp Cheddar cheese
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 cup fresh sliced mushrooms
  • 1 cup summer squash slices, sliced 1/2-inch thick
  • 1/2 cup chopped bell pepper
  • 1 clove garlic, finely chopped
  • 3 eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
DIRECTIONS

Heat oven to 375°F. Spray 9-inch pie plate with nonstick spray.

In medium bowl, stir together SEEDS OF CHANGE® 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 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION
Calories
200
Total Fat
9g / 14%
Saturated Fat
3.5g / 18%
Trans Fat
0g
Sodium
310mg / 13%
Carbohydrates
19g / 6%
Dietary Fiber
2g / 8%
Sugars
3g
Protein
10g