Have you ever tried Roasted Vegetable Quiche? Don’t know what quiche is? Well, let me enlighten you and your taste buds! A Quiche (pronounced “keesh”) is basically heaven in the oven. Just take my word for it! This Roasted Vegetable Quiche is filled with roasted veggies (no surprise there hu?), eggs, egg whites, and milk. This is a great low carb/low fat option since it isn’t baked in a crust like some quiche’s are, and it also doesn’t contain any cheese! Roasted Vegetable Quiche would make a great savory Christmas morning breakfast, brunch or just serve it up for dinner! It’s hearty, flavorful, and downright wonderful. If you’re a low-carbing egg lover, this is right down your alley!
First, start out by spraying a baking pan with nonstick cooking spray. Since we’re going to roast these vegetables, this will keep them from all getting stuck to the pan. While you’re at it, go ahead and preheat the oven to 475F.
Once the pan is prepped, start by prepping the veggies. I started with my sweet potato, washing it with water and then dicing it. You don’t need to bother with peeling it, the skin is so thin that once roasted, you can’t even tell it’s there.
Once the sweet potatoes are diced, toss them onto the baking pan and start dicing the celery. Don’t forget to wash it first!
Now that the celery is diced, wash and slice the mushrooms.
Once the mushrooms are washed and sliced, toss them onto the sheet pan along with the sweet potato and celery.
Lightly drizzle the vegetables on the sheet pan with olive oil – this will allow them to roast nicely.
Now it’s time to add the seasoning! I like to do this by feel and instinct and I would like for you to try doing it that way too, so I haven’t added any measurements. If you’re not comfortable with seasoning by instinct then start out with 1/4 teaspoon of each seasoning. After roasting the veggies, give them a taste and add more seasonings if needed. I started the seasoning party off with some red pepper flakes.
Now add some Lawry’s Seasoned Salt. I like to use the Reduced Sodium version.
Now sprinkle on some garlic powder.
Time for the onion powder!
Now for the last seasoning, the parsley flakes. You can always chop up some fresh parsley leaves for fresh parsley flakes if you have the parsley.
Once you have all of the seasonings added, toss the vegetable lightly to ensure they’re all covered with the olive oil and seasonings.
Time to pop these vegetables into the oven! Be careful – this oven will be extremely hot since you’ve had it preheating!
Let these roast for about 10 minutes on 475F or until the vegetable are tender when poked with a fork. Once they’ve reached the desired tenderness, carefully remove them from the oven.
Now that the vegetables are cooked, spray an 8×8 or round casserole dish with nonstick cooking spray. This is what we will bake the Roasted Vegetable Quiche in and you don’t want it sticking!
Measure your milk out and set it aside.
Crack three eggs into a small mixing bowl.
Pour the milk in with the eggs and whisk vigorously until well combined.
Your egg and milk mixture should look like this after you’ve whisked it together:
Pour 2 cups of the roasted vegetable into the casserole dish (this should be all of the vegetables you roasted) then add the egg and milk mixture.
Once the egg and milk mixture is added to the vegetables, pour in one cup of liquid egg whites.
Give this all a good stir to ensure the egg whites combine well with the vegetables, milk, and eggs already in the casserole dish.
Your Roasted Vegetable Quiche is now ready to go in the oven! Bake the quiche at 350F for 30 minutes or until cooked through and no longer jiggly.
Once the Roasted Vegetable Quiche is cooked, remove carefully and allow to cool. I know you’re drooling already over how wonderful this smells!
Allow the quiche to cool and then cut into fourths.
You better believe that missing slice was consumed by yours truly – and in case you have to ask, yes, it was FABULOUS!!
I hope you all enjoy this Roasted Vegetable Quiche as much as we did!
Roasted Vegetable Quiche
A savory, hearty, crust-less quiche perfect for breakfast or brunch.
- 1 medium sweet potato, diced
- 5 small portabello mushrooms, sliced
- 2 stalks celery, diced
- 3 large eggs
- 1 cup liquid egg whites
- 3/4 cup fat free milk
- 1/2 tbsp olive oil
- Lawry's Reduced Sodium Seasoned Salt to taste
- red pepper flakes to taste
- garlic powder to taste
- onion powder to taste
- parsley flakes to taste
Preheat oven to 475F.
Spray a baking pan with nonstick cooking spray.
Wash all vegetables and dice/slice, and add to the baking pan.
Drizzle vegetables with olive oil and sprinkle lightly and evenly with the seasonings.
Roast vegetables for 10 minutes or until fork tender.
Once cooked, remove from oven and set aside.
In a small mixing bowl, combine milk, eggs, and egg whites and whisk well until smooth.
Spray an 8x8 or round casserole dish with nonstick cooking spray and pour 2 cups of roasted vegetables into the dish.
Pour the egg and milk mixture over the vegetables, stir well, and bake at 350F for 30 minutes or until eggs are cooked through.
Remove, allow to cool, and cut into fourths.
Recipe comes to 2 Freestyle Smart Points for 1/4 of the Roasted Vegetable Quiche. Recipe yields 4 servings.