Veggie Quiche with Whole Grain Crust recipe on plate

Veggie Quiche with Whole Grain Crust

This tempting recipe is a new and easy way to add wholesome ancient grains to your diet. The crust—made with a mix of organic rye, quinoa, bulgur, barley and other grains—cradles a scrumptious Cheddar-cheese quiche that features summer squash, bell peppers and mushrooms.

Prep Time

20 min

Cook Time

40 min



This Recipe Features:


  • Nonstick spray
  • 1 package (8.5 ounces) SEEDS OF CHANGE™ Organic Seven Whole Grains
  • 1 egg, lightly beaten
  • 1 tbsp. vegetable oil
  • 1 cup fresh sliced mushrooms
  • 1/2 cup chopped bell pepper
  • 3 eggs
  • 1/4 tsp. salt
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup chopped onion
  • 1 cup summer squash slices, sliced 1/2-inch thick
  • 1 clove garlic, finely chopped
  • 3/4 cup milk
  • 1/8 tsp. pepper


  1. Heat oven to 375°F. Spray 9-inch pie plate with nonstick spray.
  2. In medium bowl, stir together SEEDS OF CHANGE™ Organic Seven Whole Grains and beaten egg.
  3. Press into bottom and sides of pie plate; sprinkle cheese evenly over rice mixture.
  4. In 10-inch nonstick skillet, heat oil.
  5. Cook and stir onion 3 minutes.
  6. Stir in mushrooms, squash, bell pepper and garlic.
  7. Cook 5 minutes longer or until vegetables are tender.
  8. In large bowl, whisk the 3 eggs, milk, salt and pepper.
  9. Spoon vegetables evenly over cheese.
  10. Pour egg mixture over vegetables.
  11. Bake 35–45 minutes or until knife inserted in center comes out clean.
  12. Let stand 5–10 minutes before serving.

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Nutrition Info
Servings 6
Calories (per serving) 200
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Fat % DV 14%
Saturated Fat % DV 18%
Trans Fat % DV 0%
Cholesterol N/A
Cholesterol % DV N/A
Sodium 310mg
Sodium % DV 13%
Total Carbohydrate 19g
Dietary Fiber 2g
Sugars 3g
Total Carbohydrates % DV 6%
Dietary Fiber % DV 8%
Protein 10g