To download printable version, click here: 3-Cheese-Veggie-Quiche

This lightened-up version of a quiche is a delicious brunch entree. And it’s even better as leftovers when the flavors all blend together!

3 Cheese Veggie Quiche

Recipe adapted from a recipe by Cabot Creamery

Makes 8 Servings
Prep Time:   20 minutes
Cook Time:  45 minutes


1 cup shredded sharp cheddar cheese
1 medium onion, diced
½ pound mushrooms, sliced
1 large carrot, shredded or spiralized
1 zucchini, thinly sliced or spiralized
1 yellow squash, thinly sliced or spiralized
2 tablespoons butter
½ cup shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup fat free plain yogurt
1 cup egg substitute
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper


  1. Preheat oven to 400. Sprinkle cheddar cheese in the bottom of a quiche pan or a large pie pan.
  2. In a small skillet, sauté onion, mushroom and carrot in butter until crisp-tender, add zucchini and yellow squash and continue to sauté 2-3 minutes. Place vegetable mixture on top of cheese.
  3. In a large bowl, whisk together ricotta cheese, yogurt, egg substitute, salt, oregano, basil, garlic powder and pepper until smooth. Pour over vegetables. Sprinkle with mozzarella cheese and paprika.
  4. Bake for 45 minutes or until a knife inserted in the center comes out clean.
  5. Garnish with spiralized veggies.