Quiche is a versatile and easy dish to put together for brunch or dinner. This veggie-packed version, made with fresh squash and peppers, has a unique spin – a quinoa “crust” that helps make it a good source of protein and fiber too. Cream of mushroom soup, which replaces the cream found in traditional recipes, contributes delicious flavor. You can customize the veggies and use fresh broccoli, mushrooms or other favorite seasonal vegetables, giving this recipe terrific versatility!
cost per recipe: $10.03
The price is determined by the national average.
medium zucchini, thinly sliced (about 1 1/2 cups)
small yellow squash, thinly sliced (about 1 cup)
large red bell pepper, diced (about 1 cup)
small red onion, diced (about 1/2 cup)
cloves garlic, minced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
cup shredded Parmesan cheese or Asiago cheese or smoked Gouda
cups cooked quinoa (we thought rainbow quinoa looked the best, but plain works, too)
Set the oven to 350°F. Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the vegetables and garlic and cook for 10 minutes or until tender, stirring occasionally. Season to taste.
Beat the eggs and soup in a large bowl with a fork or whisk. Stir in half the cheese. Season as desired. Remove and reserve 1/4 cup egg mixture to add to quinoa. Stir the vegetables into the remaining egg mixture.
Stir the quinoa and reserved 1/4 cup egg mixture in a large bowl. Spray a 10-inch deep dish pie plate with vegetable cooking spray. Press the quinoa mixture into the bottom and up the sides of the pie plate to form a crust. Pour the egg and vegetable mixture into the crust.. Sprinkle with the remaining cheese.
Bake for 45 minutes or until set. Let cool for 20 minutes before slicing.