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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.

20m
Prep Time
1h
Total Time
6
Servings
INGREDIENTS
  • Nonstick spray
  • 1 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
  1. Heat oven to 375°F. Spray 9-inch pie plate with nonstick spray.

  2. In medium bowl, stir together SEEDS OF CHANGE® Seven Whole Grains and beaten egg.

  3. Press into bottom and sides of pie plate; sprinkle cheese evenly over rice mixture.

  4. In 10-inch nonstick skillet, heat oil.

  5. Cook and stir onion 3 minutes.

  6. Stir in mushrooms, squash, bell pepper and garlic.

  7. Cook 5 minutes longer or until vegetables are tender.

  8. In large bowl, whisk the 3 eggs, milk, salt and pepper.

  9. Spoon vegetables evenly over cheese.

  10. Pour egg mixture over vegetables.

  11. Bake 35 to 45 minutes or until knife inserted in center comes out clean.

  12. 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