Savoury Saturday: Veggie Quiche

This veggie quiche with an oatbran crust is simple to create. Serve with a salad for a complete meal.  Bon Apétite!

Savoury Saturday: Veggie Quiche

Serves 6

Crust

2 cups oatbran

1 tsp garlic powder

1 tsp each, salt and pepper

1 tbsp French thyme

1 cup warm water

2 tbsp EVVO

Pre-heat oven to 375° F. Combine ingredients and press firmly into a 9 inch glass pie dish, be sure to spread around the bottom and sides of the pie dish. Cook for 35 minutes or until golden brown. 

Filling

2 and 1/2 cups sautéed mixed vegetables.  Get creative!  (I used purple potatoes for some added color, along with: zucchini, red garnet yams, broccoli, and red onions).

8 oz shredded low fat cheddar cheese or Lisanetti brand cheddar rice cheese. Divided

6 egg whites

1 cup skim milk

Combine and mix all of the filling ingredients with the exception of 4 oz of shredded cheese. After the crust has cooled, pour the mixture on top of the crust and spread out evenly. Sprinkle the top of the quiche mixture with the remaining shredded cheese. Bake at 375° F for 40 minutes or until the cheese is lightly browned.

 

Remove from oven, cut and serve. Variation: If desired, add a tablespoon of sour cream on top of each slice of quiche.