Vegetable Quiche with a Spinach Crust

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Now you can have the taste of cheesy quiche but without a wheat-based crust. Made from spinach, this “crust” is naturally gluten free—not to mention lower in fat and calories than its traditional counterpart.


  • 4 large egg(s)
  • 1/2 cup(s) milk, fat-free
  • 1 teaspoon oil, olive, extra-virgin
  • 1 cup(s) mushroom, white
    thinly sliced
  • 1 cup(s) tomato(es)
    finely diced
  • 1 cup(s) zucchini
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 cup(s) spinach, baby
  • 1 cup(s) cheese, goat, reduced-fat, crumbled


  • 1

    Preheat the oven to 350°F.

  • 2

    In a large bowl, whisk together the eggs and milk.

  • 3

    In a large skillet, heat the oil over medium-high heat. Add the mushrooms, tomatoes, zucchini, garlic powder, and salt. Cook, stirring often, until the vegetables are lightly browned and no liquid remains, 6 to 10 minutes. Remove the pan from the heat to allow the vegetables to cool slightly.

  • 4

    Line the bottom of a 9- to 10-inch quiche pan or glass pie plate with the spinach.

  • 5

    Add the vegetables to the egg mixture and stir to combine. Pour the mixture over the spinach leaves and top evenly with the goat cheese.

  • 6

    Bake until the eggs have fully set and are no longer wobbly (a wooden pick inserted in the center will come out clean), 30 to 35 minutes.

  • 7

    Cut into 4 wedges and serve hot or at room temperature.

Nutritional Information Amount Per Serving
  • Calories163
  • Total Fat9g
  • Saturated Fat3.5g
  • Sodium510mg
  • Carbohydrates8g
  • Dietary Fiber2g
  • Protein13g
  • Cholesterol-
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