Low Sodium Quiche
Author
This low sodium quiche recipe is a simple and tasty breakfast or brunch, loaded with your favorite vegetables and is free of salt. Light and fluffy eggs are baked in a delicious low sodium crust, and topped with veggies and fresh herbs.
Equipment
- Mixing Bowl
- 9 inch pie dish
Ingredients
- 1 9-inch low sodium pie crust
- 5 large eggs
- ¾ cup whole milk
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 1 cup chopped vegetables I used 1 large sliced tomato and 1/2 cup spinach
- 2 tablespoons fresh chopped basil
Instructions
- Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
- In a large bowl, scramble together the eggs, milk, thyme, and pepper. Add the chopped vegetables and stir again.
- Pour the egg mixture into the pie crust. Top with fresh herbs (like basil).
- Preheat the oven to 375 degrees Fahrenheit. Bake the quiche for 40-50minutes, or until the top of the quiche and the edges of the crust are golden brown, and the center is cooked through.
- Allow quiche to cool for 15 minutes before slicing. Slice into 8 pieces. Top with fresh herbs, and enjoy.
Notes
I used this pie crust, which I get from Whole Foods, and it has 70mg sodium for 1/8 of the quiche, or one slice.
The nutrition calculated is for one slice of the quiche, one eighth of the whole recipe.
Nutrition
Calories: 177kcalCarbohydrates: 14gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 119mgSodium: 124mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 394IUVitamin C: 3mgCalcium: 54mgIron: 1mg
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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