Filled with veggies, whole grains, and more, these healthy quiche recipes are springtime showstoppers.
April 26, 2018
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1 of 16Photo: John Autry
Healthy Quiche Recipes
A favorite menu item for lunching ladies, quiche is as popular now as it has ever been. These savory pies prove that there are endless variations to dish up. Serve for breakfast, brunch, lunch, or with a peppery arugula salad for a light spring dinner.
Start your day with this warm and savory quiche. Chop vegetables, shred cheese, and cook bacon while the dough for the crust chills in the refrigerator.
Mini quiches are quick, easy go-tos for breakfast, lunch, or dinner. Leftovers are great, too, and easy to pack up for lunch at the office or to enjoy for breakfast during the busy workweek. If you have leftover cooked bulgur, you can shave off about 15 minutes of prep time; you'll need 1 1/2 cups. Try chard, collards, or spinach in place of kale and goat cheese, cheddar, or Swiss instead of feta.
3 of 16Photo: Hector Manuel Sanchez; Styling: Mindi Shapiro Levine
Spinach and Feta Quiche with Sweet Potato Crust
The simple, scalloped shell made from thinly sliced rounds of sweet potatoes makes this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor using the slicing blade.
Is there anything more French than a savory vegetable quiche? Choose fresh-looking, smooth-skinned zucchini. If you have a vegetable garden, add strips of squash blossom to the tart, as well. Crumbled goat cheese and diced ham give the tart a complex flavor.
Individual, itty-bitty quiches are great for serving at a family brunch. While they may look cutesy, the complex flavors from the leek and applewood-smoked Gruyère ensure these pocket-sized egg parcels are tough enough for the grown-up's table.
Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat.
We’ve used a combination of convenience products, like frozen hash brown potatoes, frozen chopped spinach, and refrigerated breadstick dough, to cut down on prep time, something that never hurts when preparing a brunch or breakfast meal. The balance of tangy feta, sweet caramelized onions, and earthy spinach makes this a hall-of-fame breakfast dish.
This five-star favorite is a reader recipe from Wendy McMillan of Longmont, Colorado. She advises to sprinkle some of the Swiss cheese in the pie plate first before adding the ham and egg mixture. The thin layer on the bottom gives another hit of flavor when you bite into a piece.