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Roasted Vegetable Quiche


·1 pie crust

·1 cup cherry tomatoes, halved

·1 zucchini, sliced

·1 bell pepper, diced

·1 cup feta cheese, crumbled

·4 eggs, beaten

·1 cup milk


1.Blind bake the pie crust.

2.Roast vegetables until tender.

3.Fill the crust with vegetables, top with feta, pour egg and milk mixture.

4.Bake until set.

Serving Size: 1 slice

Storage: Refrigerate for up to 3 days.

Nutritional Information: Approximately 280 calories, 14g protein, 15g fat.


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