Our quiche uses fewer eggs and less cheese than the traditional version without losing any of the flavor. It’s perfect for a weeknight dinner or a weekend breakfast!

Recipe Nutritional Information:

Calories per Serving: 510

Servings: 4

Estimated Total Preparation Time: 1 hour, 30 minutes

Recipe Ingredients:

1 9-inch whole-wheat pie shell, slightly thawed (available at Whole Foods)

3 tbsp olive oil

1 large onion, sliced

1 medium zucchini, diced

Salt and pepper

3 eggs

8 oz whole milk

4 oz half and half

2 oz grated gruyere cheese



1. Cut onion in half, peel, and slice. Dice zucchini.

2. Heat a sauté pan to a high heat. Add olive oil.

3. Add onion and sweat.

4. Add zucchini and season with salt and pepper.

5. Cook for two minutes, tossing a few times. Set vegetables aside.

6. Beat three eggs, add in whole milk and half and half, and incorporate with a whisk.

7. Fold in grated cheese and a few dashes of grated nutmeg.

8. Line the bottom of the pie shell with zucchini and onion and top with egg custard.

9. Bake in a preheated oven at 325 degrees F for 45 minutes.

10. Check doneness with a skewer. When done, set aside to cool slightly. Serve warm to room temperature in four equal slices.