Tomato Cheese Quiche Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Whole wheat pastry flour1 Cup (16 tbs)
 Yellow cornmeal1 Tablespoon
 Canola oil3 Tablespoon
 Buttermilk3 Tablespoon
 Part skim ricotta cheese1 Cup (16 tbs)
 Low-fat cottage cheese1⁄2 Cup (8 tbs)
 Shredded reduced fat cheddar cheese1⁄3 Cup (5.33 tbs)
 Eggs/1/2 cup fat-free egg substitute2
 Flour1 Tablespoon
 Dried oregano1⁄4 Teaspoon
 Ground red pepper1 Pinch
 Tomato1 , thinly sliced
 Grated parmesan cheese1 Tablespoon
 Minced parsley1 Tablespoon
 Minced basil1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1560 Calories from Fat 808

% Daily Value*

Total Fat 91 g140%

Saturated Fat 27.4 g136.8%

Trans Fat 0.2 g

Cholesterol 543 mg

Sodium 1055.5 mg44%

Total Carbohydrates 100 g33.3%

Dietary Fiber 12.9 g51.8%

Sugars 8.5 g

Protein 86 g171.4%

Vitamin A 93.4% Vitamin C 62.5%

Calcium 148.8% Iron 48.4%

*Based on a 2000 Calorie diet


In a 9" pie plate, place the whole wheat flour, cornmeal, oil, and buttermilk.
Toss with a fork until thoroughly combined.
Press the dough in the bottom and up the sides of the plate to form a crust.
Microwave on high for 2 minutes.
Rotate the plate a half turn.
Microwave on high for 2 to 3 minutes, or until the crust appears dry.
In a medium bowl, combine the ricotta, cottage cheese, Cheddar, eggs, flour, oregano, and pepper.
Spread evenly in the crust.
Set the pie plate on a inverted saucer and microwave on medium (50% power) for 12 to 18 minutes, rotating the plate a quarter turn every 3 minutes during this time, until the center is soft-set.
Top with the tomatoes and sprinkle with the Parmesan.
Microwave on medium (50% power) for 2 minutes, or until the tomatoes are heated through.
Sprinkle with the parsley and basil.