South of the Border Quiche Recipe

South of the Border Quiche Recipe

Flaky 7 whole grain crust, fresh vegetables, egg whites, and low-fat cheese star in this modified — and lively — Southwestern version of the classic quiche.

Makes 4 servings


Nutrition Index for South of the Border Quiche Recipe


Crust Ingredients
1/2 cup, crushed into fine meal (measure after crushing) Kashi* Original 7 Grain Crackers
1/4 cup organic parmesan cheese
1 large free-range egg white
Filling Ingredients
1/2 cup fresh, low-sodium all natural salsa
2 teaspoons fresh organic garlic, minced
1 cup raw or frozen organic vegetables, such as zucchini, corn, bell peppers, etc.
1 free-range whole egg plus 3 egg whites
1/4 cup low-fat organic milk
1 teaspoon cumin or chili powder
2 tablespoons canned diced green chilies (preservative-free)
1/2 cup low-fat organic ricotta cheese
1/2 cup low-fat organic jack cheese
1/4 cup organic parmesan cheese
Optional Diced fresh organic tomato, chopped fresh cilantro and/or sliced black olives


1. Preheat oven to 350 degrees.
2. Mix crushed crackers and parmesan cheese. Add egg white and mix with fork until well distributed and ingredients start to hold together. 3. Spray pie pan or quiche pan with nonstick spray and cover entire bottom and sides with crust, press with hands evenly over bottom of pan and up sides of the pan.
4. Sauté the vegetables in the salsa and garlic for about 2 to 3 minutes or until vegetables are slightly tender and set aside to cool.
5. Beat egg and egg whites with milk until frothy. Add sautéed vegetables, green chilies and cumin. Fold in ricotta cheese and jack cheese until evenly mixed.
6. Pour egg/vegetable mixture into the prepared pan and sprinkle the additional amount of parmesan cheese on top.
7. Bake for about 30 to 40 minutes, or until center is firm to the touch. Let stand 15 minutes before serving. Serve with suggested toppings, if desired.

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