Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Store bought pie crust
- 6 eggs
- 1⅓ cup 2% milk
- 1 cup cheese ( any cheese works that is melty and delicious)
- ⅓ cup green bell pepper
- ⅓ cup red bell pepper
- ⅓ sweet onion
- Salt & Pepper to taste
Directions
Follow instructions and bake the pie crust (usually calls for a different oven temp than the quiche, mine was 400°F)
While pie crust is baking combine eggs, milk, cheese, veggies, salt & pepper into a bowl
Pro tip: Let pie crust cool before adding quiche ingredients. While crust is cooling reduce oven temp to 375°F.
Once crust is cool pour in all quiche ingredients
Carefully slide pie curst and quiche ingredients into the 375°F oven and let cook for 50-60 min
After top is golden brown and eggs are set remove from oven and let cool
Cut into individual slices and enjoy!