Vegetable Quiche!
Contributing Writer
Contributing Writer
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1825 Calories
266 g Carbs
113 g Protein
35 g Fat
Total Time
8 servings

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  • 1¾ cup cooked brown rice
  • 8 large egg whites
  • 1 cup broccoli
  • 1¾ cup corn
  • ½ cup chopped carrots, raw
  • 3 whole mushroom
  • ⅓ cup onion, finely chopped
  • 2 tbsp cilantro
  • ⅝ cup flour
  • 1 cup reduced fat cheddar cheese, shredded
  • 1 cup skim milk
  • 2 tbsp low-fat parmesan cheese

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  1. To make the crust, combine rice and egg whites, and stir well. Coat pie pan with nonstick cooking spray (nonfat), and pat the crust mixture over bottom and sides of pan.
  2. Combine the remaining ingredients, stir well, and pour into crust.
  3. Bake at 375 degrees F for 45-50 minutes. Remove dish from oven, and let sit for 5-10 minutes.

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