Mozzarella Quiche

I make this on the weekends and then I have a snack or meals for the week.  I’ve made this with regular milk or soymilk.  With using unsweetened soymilk, the flavor is comparable and still tasty, without the sweetness that regular soymilk can have! Another note, I love mozzarella cheese since this is what I grew up eating, plus it’s great for heart health with naturally less fat.

Servings 8


1 frozen pie crust*
3 eggs
1 1/2 cup unsweetened soymilk*
1 cup mozzarella cheese, low sodium*
2 Tbsp flour*
1 Tbsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper


1. Preheat oven 425 degrees F
2. Whisk the eggs, milk, italian seasoning, salt, and pepper
3. Toss the cheese with flour and add to the bottom of the pie shell
4. Pour in the egg custard
5. Bake 20-30 minutes, until golden brown and set in the middle

*Pie crust can also be made by scratch or a refrigerated pie crust
Low fat brands to try: Pillsbury Refrigerated Pie Crust, Pillsbury Frozen Deep Dish Pie Crust
*I use unsweetened soymilk and make sure there is no added sugar (because usually they do) so the quiche doesn’t taste funky
*The flour mixed with the cheese helps to thicken and “set” the quiche better
*1-2% milk tastes great too
*Add another type of cheese, broccoli, zucchini, shredded hashbrowns, meat, other seasonings like Cajun, Trader Joe’s 21 Seasoning Salute, rosemary, thyme

Nutrition per Serving: 109 calories, 8g protein, 5g carbs, 0g fiber, 6g fat, 2g sat fat, 50mg sodium

Photo Credit:

Photo by Amanda Reed from Pexels

Photo by Angèle Kamp on Unsplash

Photo by James Harris on Unsplash

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