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–+ servings

Roasted Vegetable Quiche

Course Breakfast, Main Dish
Condition Diabetes, Vegetarian
Servings 16 servings

Ingredients

  • 2 pie crusts prepared, refrigerated
  • 2 broccoli crowns chopped
  • 2 bell peppers chopped
  • 1 onion diced
  • 2 tbsp olive oil
  • 10 eggs
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups shredded cheese cheddar, divided

Instructions

  • Preheat oven to 375° F. Unroll pie crusts and fit into 2 disposable pie pans. Press into the pan and pinch the edges. Prick crusts all over with a fork and bake for 10-15 minutes, until just turning a light golden brown color. Remove from oven and set aside.
  • Meanwhile, spread broccoli onto one sheet pan, and the bell pepper and onion onto a second sheet pan. Drizzle with oil and toss to combine. Bake veggies until softened and cooked through. Set aside and let cool.
  • In a large bowl, crack eggs and whisk with milk, salt, pepper, and garlic powder.
  • In the bottom of each pie pan, sprinkle 1/2 cup of cheese each. Next divide vegetables among the two pans. Pour egg mixture over the vegetables, then sprinkle with remaining cheese.
  • Bake in the oven for 35-45 minutes, until egg is set. If crust begins to brown too much, cover the edges with aluminum foil. Let cool slightly before cutting and serving.
  • For a make ahead freezer meal, do not cut and let cool completely before wrapping in plastic wrap and foil, then place in the freezer. When ready to eat, thaw in the fridge and reheat in the oven.

Notes

Nutrition facts are an approximation and may contain errors. 

Nutrition

Carbohydrates: 18g | Protein: 11g | Fat: 14g | Sodium: 319mg | Potassium: 374mg | Fiber: 3g