Breakfast Quiche

Breakfast Quiche

Course Breakfast, Lunch, Side Dish
Cuisine American, Vegetarian
Calories 1933 kcal


  • 1 tbsp olive oil Extra Virgin
  • 2 cups yellow squash slices, 1/8-inch-thick
  • 2 cups Zucchini slices, 1/8-inch-thick
  • 1/4 cup shallots chopped
  • 1 tomato sliced
  • 1 tbsp thyme fresh, chopped
  • 1 cup milk 2% reduced-fat
  • 3/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 slices turkey bacon cooked and crumbled (optional)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup mozzarella cheese part skim, 3 ounces shredded
  • 1 pie crust


  • Use a 9″ Pie Plate.
  • Line with one crust.
  • Spray pie plate with non-stick spray.
  • To prepare the filling, heat a large nonstick skillet over medium-high heat.
  • Add oil to pan; swirl to coat.
  • Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently.
  • Cool the squash mixture slightly.
  • Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk.
  • Arrange squash mixture evenly in pan, and sprinkle with 3/4 cup mozzarella cheese.
  • Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set.
  • Cool for 15 minutes on a wire rack.


Calories: 1933kcalCarbohydrates: 132gProtein: 92gFat: 117gSaturated Fat: 41gPolyunsaturated Fat: 15gMonounsaturated Fat: 50gTrans Fat: 1gCholesterol: 704mgSodium: 4767mgPotassium: 2919mgFiber: 14gSugar: 34gVitamin A: 4085IUVitamin C: 116mgCalcium: 968mgIron: 13mg
Keyword Breakfast Quiche
Tried this recipe?Let us know how it was!