I always try to make a healthier version of things that I like so that I can enjoy a hearty and healthy serving of it. This Skinny Veggie Quiche is a lighter, healthier version of the quiche I usually serve up at home. The great thing is that everyone has the option of choosing whichever one they’d like. They can even have one of each and it’s a great compromise! Eating healthy should never feel like you have to give food options up. It’s all about compromise. If you want to eat something that might be a little over indulgent, then go for it! It’s just making sure that every meal isn’t like that.
If you think that this Skinny Veggie Quiche is skinny on flavor well you are mistaken! It’s absolutely delicious! So many delicious veggies that add a ton of flavor and you can spice it up however you want. I season mine with salt, pepper, and whatever other spice I’m wanting to add. You can add some red pepper flakes or Cajun seasoning to spice it up a little bit. Either one of those give it a nice little pop of flavor. Add as much as you’d like if you can handle the heat. I’ve even mixed in some Sriracha when blending the eggs and it’s an easy way to add a little more flavor.
Let’s talk crust! You can make a quiche with or without a crust. Many times I will make it without for a few different reasons. Making the crust does add some time to the process and my favorite thing about a quiche is that it’s quick and easy. For something so flavorful, delicious, and versatile it’s amazing. So, most of the time I omit the crust. Another reason is that I don’t always have a crust on hand but I always have eggs, milk, veggies, and seasoning. My fridge is usually stocked! Lastly, I like using those calories for something else. If you know me then you know I’m saving my carbs for something on the sweeter side. Don’t get me wrong, I love a nice crispy crust just like anyone else but my sweet tooth usually wins!
If you are looking for a lighter, healthier crust then not to worry. I’ve got you on that one too! I’ve been making a spaghetti squash crust that is so tasty and delicious that you’ll want to keep making it this way. It does require a little extra prep time and work but it’s well worth it. This crust can be used for a ton of different dishes so make sure that you try it out!Print
Skinny Veggie Quiche
A lighter version of a basic quiche that’s packed full of delicious veggies!
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Baked
- Cuisine: French/German
3 large eggs
138 g egg whites (3 servings)
100 grams broccoli
100 grams baby bell peppers
100 grams onions
100 grams tomotoes
salt, pepper, and seasoning to taste
- Serving Size: 1 Slice
- Calories: 54
- Sugar: 2
- Sodium: 352.2
- Fat: 1.9
- Saturated Fat: .6
- Trans Fat: 0
- Carbohydrates: 3.6
- Fiber: .9
- Protein: 5
- Cholesterol: 69.8
Crust, crust, crust!Print
Spaghetti Squash Crust
A healthier, gluten-free, low-calorie crust that can be used for pizzas, pies, or flat breads!
1 medium spaghetti squash
1 oz reduced fat shredded mozarella
3 tbsp liquid egg whites or 1 regular egg white
- Cut the spaghetti squash in half and use a spoon to scoop out all the seeds.
- Cook the spaghetti squash in either the oven at 400 degrees for 35-40 minutes, the microwave on high for 12 minutes, or my personal favorite, the air fryer at 360 degrees for 20 minutes.
- Let the squash cool, then with a fork scoop out the inside.
- With a cheese cloth, paper towels, or kitchen towel, squeeze out all of the excess liquid.
- Mix the spaghetti squash, egg whites, and cheese together until well combined.
- Bake at 400 degrees
Check out these other breakfast recipes!