Tomato, Corn and Arugula Quiche

Tomato, Corn and Arugula Quiche Recipe

Guest Author – Jill Valente

Took a trip to the Boca Raton Green Market today and bought some great fresh produce.  For some reason, I’ve been in the mood for quiche lately.  Decided to do a Google search to see what I could find to go with my fresh arugula and came across this recipe from  www. – this sounds yummy.

Now I need to head to the grocery store to get the rest of the ingredients.  Yum!

Tomato, Corn and Arugula Quiche


• 1 tsp olive oil

• 1 cup arugula

• 2 ears corn on the cob, kernels removed

• 1 cup cherry tomatoes, halved

• 1 tsp salt, divided

• 1 tsp black pepper, divided

• ½ tsp red pepper flakes

• ½ tsp dried basil

• 1 cup fat-free egg substitute

• 1 cup part skim ricotta

• ¼ cup grated parmesan cheese plus 1 tbsp

• 1 medium tomato, sliced

• 1 deep dish frozen pie shell


Preheat oven to 400 degrees. Heat olive oil in a large sauté pan over medium and add arugula, corn kernels and cherry tomatoes. Season with ½ teaspoon of salt, ½ teaspoon of black pepper, red pepper flakes and dried basil. Sauté for about 5 minutes until arugula is wilted and corn is bright yellow. Remove from heat and drain excess liquid. In a medium sized bowl whisk together egg substitute, part skim ricotta, ¼ cup grated parmesan cheese and the remaining salt and pepper. Place about 2 tablespoons of the egg mixture on the bottom of the pie crust and top with arugula mixture. Then pour in the remaining egg mixture and arrange tomato slices on top. Sprinkle with remaining parmesan cheese and bake for 45 minutes until golden brown. Makes 8 servings. 5 points per serving.


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