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Doughless Vegetable Quiche


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Doughless Vegetable Quiche


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Doughless Vegetable Quiche

Use sliced tomato (in thin semi-circles) and sliced pepper for garnish Great for a nice lunch too. To make this even healthier, you can use 1/2 cup cooked barley and 1/2 cup unsweetened almond milk, plus 1/8 cup whole wheat flour, instead of the can of soup.


  • Prep Time : 10 minutes min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 40 min


6-8 Servings


  • 1 16 oz. bags frozen vegetables (sinach, broccoli, and mixed are my favorites.)
  • 1 egg
  • 1 tablespoon diet mayo
  • 1 can msg-free mushroom barley soup
  • 1 teaspoon dried chopped basil
  • 1 teaspoon dried chopped parsley


Pre-heat oven to 375 degrees.
Defrost vegetables enough to break them apart. Add all ingredients (except garnish) and mix well. Pour into greased 9″ round pan. Decorate with tomatoes and pepper, making a flower in the center of the quiche, using the tomato slices as flower petals and the pepper as leaves.

Bake in pre-heated oven for 1 1/2 hours. Allow to set before serving. If you want to, you can use a dough underneath. I do not, because this recipe slices well and the dough provides little more than a lot of extra calories.


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