Protein Packed Quiche
The holidays are a wonderful time to bake delicious foods and share them with loved ones. Many holiday dishes aren’t very eye-healthy, but I’m here to tell you that they can be! Quiche is a great way to not only enjoy some warm and delicious comfort food, but also a way to provide our bodies and eyes with important nutrients. This holiday quiche recipe will don the reds and greens of the holiday season.
I also love love LOVE that this dish can be prepared and stored for up to 24 hours before cooking. This is so helpful for busy days that are sure to come during the holiday season. I generally prepare this meal on Christmas Eve morning, refrigerate it, then bake it early on Christmas morning.
Total time: 90 min. | Prep time: 15 min.
Servings: 8 | Serving size: 1 slice
- One raw Pilsbury (or any brand you prefer) pie crust
- 8 eggs
- 2 cups chopped spinach
- ½ cup grape tomatoes, halved
- ½ red bell pepper, diced
- ½ onion, diced
- ¼ cup chives, chopped
- 1 cup 2% shredded cheddar cheese
- ⅓ cup of 2% milk
- 2 tsp garlic salt
- 1 TBSP pepper
- Preheat oven to 350 F.
- Per instructions on the pie crust box, allow your dough to warm up slightly to room temperature from the refrigerator or freezer. This allows it to unroll neatly and lay easily into the GREASED pie pan.
- While the dough is thawing, chop your spinach and chives, half your grape tomatoes, and dice your pepper and onion.
- In a separate bowl, crack eggs.
- Whisk eggs, milk, salt, pepper and pepper in a large mixing bowl.
- Add cheese and chopped ingredients to the mix and stir.
- Pour egg and vegetable mixture into the pie crust.
- Cut a hole into the center of a piece of foil that will cover only the crust so it doesn’t burn as you bake it.
- Bake your quiche for 60-75 minutes at 350 F, until fully cooked and the center doesn’t ‘jiggle’.
- Let cool, slice, and ENJOY!
Storage tip: Cooked quiche stores well in the refrigerator for up to 48 hours and leftovers microwave well.
- calories: 269
- carbohydrates: 23.8 g
- fat: 15.2 g
- fiber: 1.3 g
- potassium: 206 mg
- protein: 11.4 g
- saturated fat: 4.8 g
Disclaimer: MacularDegeneration.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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