Best Very Very Low Calorie Quiche Recipes

110 Calorie Crustless Veggie Quiche image

Provided by Sally

Time 1h25m

Number Of Ingredients 12

1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
1 and 1/2 cups sliced zucchini (2 small or 1 very large)
1 large orange bell pepper, chopped (or any color)
2 cloves garlic, minced
2 teaspoons dried thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded cheese*
2 Tablespoons grated parmesan cheese

Steps:

Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

Very, Very Low-Calorie Quiche image

Provided by La Dilettante

Categories Breakfast

Time 50m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 11

1/4 cup roasted garlic clove, mashed well
1/4 cup onion, chopped finely
1 cup fresh baby asparagus spear, tough ends removed, chopped coarsely
2 tablespoons vegetable broth
1 teaspoon red pepper flakes
3 teaspoons dried basil
salt
1/2 cup low fat cottage cheese
1/2 cup nonfat milk
1 (16 ounce) carton pasteurized liquid egg-whites
3 whole eggs

Steps:

Spray a 9" pie dish with a very small amount of olive-oil spray, and rub with fingers to distribute well, coating surface lightly.
In skillet, heat the broth and stem the onion, garlic, and asparagus until soft, adding more broth as needed. Add seasonings and let cool slightly.
In a bowl, beat eggs, whites, cottage cheese, and milk until well blended. Add vegetables. Pour into dish, and bake at 350" until puffy and golden (about 40 minutes).

Nutrition Facts : Calories 78.4, Fat 3, SaturatedFat 1, Cholesterol 95.3, Sodium 112, Carbohydrate 6, Fiber 1.1, Sugar 2.6, Protein 7.3

Quiche Lorraine- Paula Dean's but Reduced Calorie image

Provided by TeacherLaLa

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

4 large eggs, beaten
2 egg whites, beaten
1 1/2 cups 1% low-fat milk
salt and pepper
2 cups chopped fresh Baby Spinach
1/2 lb bacon, cooked and crumbled
1 1/2 cups shredded swiss cheese
1 (9 inch) refrigerated pie crusts, fitted to a 9-inch glass pie plate

Steps:

Preheat the oven to 375 degrees F.
Combine the eggs, milk, salt, and pepper in a food processor or blender.
Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
Cover edge of crust with foil, take off for last 10 minutes of bake time.
Bake for 35 to 45 minutes until the egg mixture is set. Cut into 6 wedges.

Nutrition Facts : Calories 487.4, Fat 35.7, SaturatedFat 14.3, Cholesterol 177.6, Sodium 586.9, Carbohydrate 19.9, Fiber 1.1, Sugar 4.9, Protein 21.1