Eggs are a fantastic option for breakfast or brunch because they are such a terrific source of protein.Unfortunately, finding creative ways to prepare eggs can be a challenge. Quiche is a great option for adding variety and flavor to your morning serving of eggs, but the crust can be loaded with saturated fat and calories. Luckily, it is possible to enjoy a crustless vegetable quiche recipe that tastes great without the excess fat!

Our delicious vegetable quiche is packed with vitamins, nutrients, and flavor. It is a good source of protein, vitamins A and C, riboflavin, calcium, phosphorus, and selenium. One slice gives you a serving of vegetables for the day before the sun is up! And this quiche is not only for your morning meal; it is hearty enough to be served for dinner and leftovers can be taken to work for lunch the next day.

Yields: 6 servings | serving size: 1 slice | Calories: 121 | Total Fat: 7 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 83 mg |Sodium: 311 mg | Carbohydrates: 6 g | Dietary fiber: 1 g | Sugars: 3 g | Protein: 9 g


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, mined
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup sliced zucchini
  • 6 broccoli florets
  • ¼ cup diced sun-dried tomatoes
  • 2 large eggs
  • 5 large egg whites
  • 2 tablespoons low-fat milk
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Sea Salt to taste
  • ¼ cup plus 1 tablespoon low-fat parmesan cheese


Preheat oven to 425 degrees.

In a large skillet on medium-low heat, add oil and sauté onion and garlic until tender, about 4 minutes. Add diced bell pepper, zucchini, broccoli and sun-dried tomatoes and continue sautéing 2 minutes.

In a medium mixing bowl, whisk together eggs, egg whites, milk, spices and ¼ cup parmesan cheese. Lightly spray a 9” pie dish, add sautéed vegetables. Pour egg mixture over vegetables, make sure to cover all veggies …

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