Roasted Tomato, Pepper, and Onion Quiche

Yield: 12 servings (6 per serving)
Source: WW Magazine, Sept/Oct. 2005
WW Comments: Quiche is one of the few egg-based dishes that freezes well. This one has such a rich roasted flavor from the tomatoes and peppers that no one will miss the crust.
Amy's Comments: The roasting of veggies was a pain, but I had the time. Not sure this is something I would make often, but it was quite tasty! I dont think that this will last long enough to make it to the freezer!!


6 large eggs
1 cup fat-free cottage cheese
1 (8-oz) package fat-free feta cheese, crumbled
1 cup finely chopped roasted peppers
1 cup finely chopped slow-roasted tomatoes
4 scallions, finely chopped
2 teaspoons dried oregano
freshly ground pepper, to taste


  1. Preheat the oven to 375F. Spray 2 (9-inch) pie plates with nonstick spray.
  2. Beat the eggs in a large bowl; then stir in the remaining ingredients. Divide the mixture between the 2 pie plates and bake until firm and lightly browned along th edges, about 25 minutes.


Healthy Units: 2 per serving or Core
111 Calories; 4g fat (1g sat fat, 0g trans fat); 114mg cholesterol; 602mg sodium; 7g carb; 1g fiber; 11g protein; 170mg calcium

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