Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Vegetable Quiche Made With Fresh Tomatoes, Spinach, Basil and Goat Cheese

 
One serving costs about $0.7

$0.70 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

8 vegetarian,lacto ovo vegetarian side dish Mediterranean,French,European
spoonacular Score:36%

Spoonacular Score: 36%

 

Vegetable Quiche Made With Fresh Tomatoes, Spinach, Basil and Goat Cheese might be just the morn meal you are searching for. One serving contains 74 calories, 5g of protein, and 5g of fat. This recipe serves 8 and costs 72 cents per serving. 1 person has tried and liked this recipe. Head to the store and pick up salt, flour, kale, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so great. Try Corn and Zucchini Goat Cheese Quiche with Lemon and Basil, Spinach and Goat Cheese Quiche, and Spinach, Goat Cheese & Chive Quiche for similar recipes.

White Burgundy, Bordeaux, and Champagne are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The NV Armon Chablis with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Armon Chablis

A superior smooth white wine. Best served with fish and light food dishes.

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  eggs
eggs
1 Tbsp
1 Tbsp flour
flour
1 Tbsp
1 Tbsp fresh basil
fresh basil
0.5 cups
0.5 cups goat cheese
goat cheese
0.33 cups
0.33 cups green onion
green onion
1 pinch
1 pinch ground nutmeg
ground nutmeg
0.13 tsps
0.13 tsps white ground pepper
white ground pepper
1 cup
1 cup kale
kale
0.25 cups
0.25 cups milk
milk
1 10-inch
1 10-inch pie crust
pie crust
some
some salt
salt
2 small
2 small tomatoes
tomatoes
2  eggs
2
eggs
1 Tbsp flour
1 Tbsp
flour
1 Tbsp fresh basil
1 Tbsp
fresh basil
0.5 cups goat cheese
0.5 cups
goat cheese
0.33 cups green onion
0.33 cups
green onion
1 pinch ground nutmeg
1 pinch
ground nutmeg
0.13 tsps white ground pepper
0.13 tsps
white ground pepper
1 cup kale
1 cup
kale
0.25 cups milk
0.25 cups
milk
1 10-inch pie crust
1 10-inch
pie crust
some salt
some
salt
2 small tomatoes
2 small
tomatoes

Equipment

aluminum foil
aluminum foil
whisk
whisk
bowl
bowl
oven
oven
aluminum foil
aluminum foil
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat the oven to 450 degrees F for pie crust.
  2. Line a 9-inch pie plate with pastry.
  3. Cover the bottom & top of the pie crust with aluminum foil and bake 8 minutes to allow the crust to cook. Remove foil and bake another 4 minutes.
  4. While baking the crust, whisk together the milk, salt, pepper, nutmeg, flour and eggs in a bowl.
  5. Then add the tomatoes, spinach or kale, onion, basil, and goat cheese.
  6. Remove from the crust from the oven. The crust should be light brown on the edges.
  7. Reduce oven temperature to 325 degrees F.
  8. Now, add the milk, vegetable, and cheese mixture to the cooked crust.
  9. Cover the edges of the pie crust with foil. Bake in the oven until the middle of the quiche is set, about 50-60 minutes. Let set 10 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.72
Ingredient
2 eggs
1 tablespoon flour
1 tablespoon fresh basil
½ cups goat cheese
⅓ cups green onion
1 pinch ground nutmeg
1 cup kale
¼ cups milk
1 10-inch pie crust
2 smalls tomatoes
Price
$0.48
$0.01
$0.08
$3.81
$0.22
$0.07
$0.30
$0.08
$0.01
$0.68
$5.75

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
72 Calories
5g Protein
4g Total Fat
3g Carbs
6% Health Score
Limit These
Calories
72
4%

Fat
4g
7%

  Saturated Fat
2g
16%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
48mg
16%

Sodium
270mg
12%

Get Enough Of These
Protein
5g
10%

Vitamin K
70µg
67%

Vitamin A
1299IU
26%

Vitamin C
14mg
17%

Copper
0.26mg
13%

Vitamin B2
0.14mg
8%

Phosphorus
80mg
8%

Selenium
4µg
6%

Manganese
0.12mg
6%

Calcium
53mg
5%

Vitamin B6
0.1mg
5%

Folate
18µg
5%

Iron
0.77mg
4%

Potassium
138mg
4%

Vitamin B5
0.33mg
3%

Magnesium
12mg
3%

Vitamin B1
0.05mg
3%

Zinc
0.42mg
3%

Vitamin B12
0.16µg
3%

Vitamin D
0.38µg
3%

Vitamin E
0.3mg
2%

Vitamin B3
0.38mg
2%

Fiber
0.45g
2%

covered percent of daily need

Related Recipes