Ingredients for Cheddar Cheese Quiche
- 8 sheets phyllo dough
- Low Fat Cheddar Cheese
- Frozen Mixed Vegetables
- 4 large eggs
- Low Fat Milk
- 1/4 teaspoon salt
- Pinch of black pepper
- Cheddar Cheese
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How to Make Cheddar Cheese Quiche
- Preheat oven to 350°F (175°C). Grease a 9-inch fluted tart pan with removable bottom using cooking spray.
- Lightly spray each sheet of phyllo dough (8 sheets total) with cooking spray to prevent sticking.
- Carefully lay one sheet of phyllo in the tart pan, pressing it gently into the bottom and up the sides.
- Repeat with remaining phyllo sheets, layering and slightly overlapping each sheet to create a sturdy crust. Trim any excess dough.
- Place the tart pan on a baking sheet for easier handling.
- Sprinkle 1/3 cup (40g) shredded cheddar cheese evenly over the phyllo crust.
- Add 1 cup (150g) of your favorite chopped vegetables (e.g., spinach, mushrooms, onions, bell peppers).
- In a medium bowl, whisk together 4 large eggs, 1/2 cup (120ml) milk, 1/4 teaspoon salt, and a pinch of black pepper.
- Pour the egg mixture evenly over the vegetables and cheese.
- Top with the remaining 1/3 cup (40g) shredded cheddar cheese.
- Bake for 45 minutes, or until the quiche is set and golden brown. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
14g
Carbs
8g
