This easy healthy quiche recipe is one of my favorite tried-and-true meals. We usually have it for dinner one night, and then I enjoy the leftovers for breakfast or lunch.
This recipe is easy, healthy, delicious, and satisfying. It’s also versatile, and can be prepared with a variety of fillings depending on your tastes, your mood, or what’s in your refrigerator. (I made this one with chopped baby spinach and diced onion.) It makes four full servings or six servings if paired with a side dish or salad.
Coco’s Healthy Quiche Recipe
1 circle refrigerated pie crust
1 1/2 cups reduced-fat ricotta cheese
2 cups filling (veggies, diced ham or bacon, etc.)
1 1/2 oz reduced-fat shredded cheddar cheese
1-2 tsp seasoning (depending on the filling: salt, pepper, dillweed, parsley, basil, etc.)
Prehat oven to 375F.
Line glass pie plate with pie crust.
Whisk eggs, then whisk in ricotta cheese.
Stir in filling, seasoning, and shredded cheese.
Pour egg mixture into prepared pie crust.
Bake at 375F for 30 minutes, then check every 5 minutes until done (knife inserted in center should come out clean).
Let set for 5-10 minutes before slicing.
I like to serve with a green salad, three-bean salad, or soup.
This recipe is inspired by a recipe from Prevention Magazine that does not use any pie crust (just spray a glass pie plate with cooking spray) or shredded cheddar cheese, but I don’t think my guys would enjoy the crustless version as much. The pie crust does add significant calories and fat (about 220 cals/14 g fat per serving for four servings). Still, since most quiche recipes use milk and/or cream and more cheese, I think my recipe variation qualifies as a “light” variation.
Do your men eat quiche? Do you?