High Protein Vegetarian Quiche
Satisfy your hunger with this delicious and nutrient-packed High Protein Vegetarian Quiche, a perfect option for both brunch and dinner! This recipe combines the goodness of protein-rich chickpeas, creamy low-fat cottage cheese, and six hearty eggs to create a filling and wholesome dish, while vibrant baby spinach and aromatic garlic add a healthy, flavorful burst. Its golden mozzarella topping and optional cherry tomato garnish provide irresistible appeal, while the simple prep and baking process make it a breeze to whip up. Served warm or at room temperature, this vegetarian quiche is ideal for meal prep, entertaining, or enjoying as a guilt-free treat. Packed with high protein ingredients and baked in a crisp pie crust, this quick-to-make recipe is as nutritious as it is indulgent—a perfect solution for healthy eating without compromising on flavor!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 5 cups (packed) Baby spinach
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 6 units Large eggs
- 1 cup Low-fat cottage cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Unsweetened almond milk (or any milk of choice)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 1 9-inch crust Uncooked pie crust (pre-made or homemade)
- 0.5 cup, halved Cherry tomatoes (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish. Crimp the edges if needed, and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the spinach and cook for 2-3 minutes, or until wilted. Remove the skillet from heat and set the mixture aside to cool slightly.
In a blender or food processor, combine the cooked chickpeas, eggs, cottage cheese, almond milk, salt, black pepper, and dried oregano. Blend until smooth.
Transfer the spinach mixture into the pie crust, spreading it into an even layer.
Pour the blended egg mixture over the spinach, ensuring it spreads evenly.
Sprinkle the shredded mozzarella cheese over the top.
Optionally, add cherry tomato halves on top for garnish, pressing them gently into the mixture.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and lightly golden on top.
Allow the quiche to cool for 5-10 minutes before slicing and serving.
Enjoy your high-protein vegetarian quiche warm or at room temperature!
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1217 mg | 406% | |
| Sodium | 4337 mg | 189% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 35.8 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1743 mg | 134% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1933 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
