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Southwest Veggie Quiche

Quiche gets a Tex-Mex flavor in this zingy Southwestern version. Mushrooms and green bell peppers mingle with egg and cottage cheese, while a mix of Mexican cheeses and a bright dollop of salsa make this dish a great way to start your day—or perfect for lunch.

Serves 8
Ready in 55 mins
Prep time 10 mins
Cooking time 45 mins
92 calories per serving


> cooking spray
> 1 cup egg substitute
> 1 cup nonfat plain Greek yogurt
> 1 cup 1% cottage cheese
> 1/4 cup whole wheat flour
> 1 tsp garlic powder
> 1/4 tsp ground black pepper
> 1 tsp unsalted butter
> 1 cup mushrooms, halved
> 1 tsp canola oil
> 1 cup green bell peppers, chopped
> 1/4 cup white onion, chopped
> 1/2 cup shredded shredded reduced-fat Mexican cheese blend
> 1/2 cup salsa


Preheat oven to 325°F. Spray 9-inch round pie dish with cooking spray.
In a medium bowl, combine egg substitute, Greek yogurt, cottage cheese, flour, garlic powder and pepper and stir together until smooth and set aside.
Melt butter in a saucepan over medium heat. Add mushrooms and sauté until browned, about 3 minutes. Remove mushrooms from pan and set aside.
Return pan to heat and add oil, peppers and onion, sautéing until tender.
Add vegetables and ¼ cup of cheese to the egg mixture. Pour mixture into baking dish and top with remaining cheese.
Bake until set, about 45 minutes. Remove quiche from the oven. Allow to cool slightly before serving.

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