For juicer owners only. We've been juicing everyday for the past couple weeks, I felt bad throwing the pulp away. I love quiche, now all juicer owners can experience this great recipe. You can juice your favorite veggies or try out mine. You can also chop chicken breast and add to it. Don't forget, drink your juice while preparing! I like to bake it the night before. This recipe is for 1 deep-dish pie dish or 2 regular pie dishes. Enjoy!

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch deep-dish pie dish.

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  • Run beet, carrots, cucumber, celery, spinach, and garlic through juicer according to manufacturer's instructions. Transfer pulp to a bowl and mix in onion.

  • Whisk yogurt, mozzarella cheese, feta cheese, egg whites, and egg together in a separate bowl. Fold pulp mixture and chicken into egg mixture; pour into the prepared pie dish.

  • Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, 30 to 40 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the vegetable pulp and juice. Only the pulp is used in this recipe.

Nutrition Facts

169 calories; protein 16.2g 33% DV; carbohydrates 11.7g 4% DV; fat 6.7g 10% DV; cholesterol 51.6mg 17% DV; sodium 353.7mg 14% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
09/26/2017
It has no freakin pulp in it. Yeesh! XD what even Read More
(1)