25+ Delicious Sunday Low Sodium Quiche Recipes for Your Next Brunch

Sunday brunch is a time for relaxation, good food, and spending quality moments with loved ones. But when you’re watching your sodium intake, finding delicious and healthy options can sometimes feel like a challenge.

That’s where these 25+ Sunday low sodium quiche recipes come in! Packed with fresh vegetables, wholesome proteins, and flavorful herbs, these quiches offer a perfect balance of taste and nutrition, without the excessive salt.

Whether you’re preparing for a special family gathering or simply enjoying a quiet weekend at home, these low-sodium quiches will add variety and deliciousness to your table.

From vibrant spinach and feta to savory zucchini and Parmesan, each recipe is designed to delight your taste buds while keeping your sodium levels in check.

25+ Delicious Sunday Low Sodium Quiche Recipes for Your Next Brunch

With these 25+ Sunday low sodium quiche recipes, you can create a nourishing and flavorful meal without compromising on taste. Each recipe is easy to prepare and full of fresh, healthy ingredients that make for a satisfying and balanced brunch.

Whether you prefer a veggie-packed option or a more savory cheese-based quiche, there’s something for every palate.

Serve up these quiches with a light side salad, some fresh fruit, or a slice of whole-grain toast, and you’ll have the perfect low-sodium Sunday brunch to enjoy with friends and family.

Start exploring these recipes today, and elevate your Sunday mornings to a whole new level of healthful deliciousness!

Low Sodium Veggie and Cheese Quiche

This Low Sodium Veggie and Cheese Quiche is a delicious and healthy twist on the classic quiche. Packed with nutrient-dense vegetables like spinach, bell peppers, and mushrooms, this recipe offers a flavorful combination without the extra salt. Using a low-sodium cheese and a homemade crust ensures you can enjoy a tasty, guilt-free meal perfect for Sunday brunch or any gathering.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1/2 cup onions, finely chopped
• 1/2 cup bell peppers, diced
• 1/2 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 cup low-sodium cheddar cheese, shredded
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Fresh herbs (parsley, thyme, or basil) for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the onions, bell peppers, and mushrooms. Sauté for 5-7 minutes until softened. Add the spinach and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, almond milk, black pepper, garlic powder, and paprika until well combined.
4. Add the sautéed vegetable mixture to the egg mixture and stir in the shredded cheese.
5. Pour the mixture into the pie crust and spread evenly.
6. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and slightly golden on top. A knife inserted into the center should come out clean.
7. Remove from the oven and let it cool for 5 minutes before slicing.
8. Garnish with fresh herbs if desired and serve warm.

This Low Sodium Veggie and Cheese Quiche is a perfect Sunday brunch dish that is both satisfying and light. The combination of fresh vegetables and creamy eggs provides a rich and flavorful meal without overwhelming your taste buds with sodium. It’s versatile too – feel free to swap in any of your favorite veggies or low-sodium cheeses. Plus, the leftovers reheat wonderfully, making it a great option for meal prep or a quick weekday breakfast!

Low Sodium Ham and Asparagus Quiche

A classic ham and asparagus quiche is given a healthier, low-sodium makeover in this recipe. With a savory combination of lean, low-sodium ham, tender asparagus, and a rich custard filling, this quiche will become a family favorite. The flavor comes from the natural sweetness of the vegetables and the subtle seasoning, making it an ideal choice for those watching their sodium intake.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup asparagus, cut into 1-inch pieces
• 1/2 cup low-sodium ham, diced
• 1/2 cup low-fat mozzarella cheese, shredded
• 4 large eggs
• 1/2 cup unsweetened oat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4 minutes. Add the asparagus and cook for an additional 3-4 minutes, until the asparagus is just tender.
3. In a large bowl, whisk together the eggs, oat milk, black pepper, onion powder, and dried thyme.
4. Stir in the cooked onions, asparagus, diced ham, and shredded mozzarella cheese.
5. Pour the egg mixture into the pie crust and spread it out evenly.
6. Bake in the preheated oven for 30-35 minutes or until the quiche is set and golden on top.
7. Allow the quiche to cool for a few minutes before slicing.
8. Garnish with fresh parsley if desired and serve.

The Low Sodium Ham and Asparagus Quiche is a light yet flavorful dish that offers a perfect balance of protein and vegetables. The lean ham adds just the right amount of savory taste, while the asparagus gives the quiche a fresh, earthy touch. This dish is perfect for those on a low-sodium diet who don’t want to sacrifice flavor. It’s easy to make and ideal for a Sunday morning meal, bringing both nutrition and comfort to your table.

Low Sodium Spinach and Feta Quiche

This Low Sodium Spinach and Feta Quiche is a Mediterranean-inspired dish that blends fresh spinach with tangy feta cheese for a savory, satisfying meal. Using a low-sodium feta and a light egg custard, this quiche provides plenty of flavor without the extra salt, making it a great choice for a health-conscious Sunday brunch. Whether you serve it for breakfast or lunch, this quiche will surely impress.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cups fresh spinach, chopped
• 1/2 cup low-sodium feta cheese, crumbled
• 4 large eggs
• 1/2 cup unsweetened soy milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the onions and sauté for about 3 minutes until softened. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
3. In a large bowl, whisk together the eggs, soy milk, black pepper, oregano, and garlic powder.
4. Stir in the spinach and onion mixture, followed by the crumbled feta cheese.
5. Pour the mixture into the pie crust, ensuring it is evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Remove from the oven and let cool for a few minutes before slicing.
8. Garnish with fresh basil for added flavor and serve.

This Low Sodium Spinach and Feta Quiche is a delightful way to enjoy a Mediterranean-inspired dish with a fraction of the sodium typically found in traditional quiches. The feta cheese provides a sharp, tangy flavor, while the spinach adds a fresh, earthy taste. This recipe is not only low in sodium but also high in vitamins and antioxidants, making it a nourishing and tasty option for any brunch or light meal. It’s a versatile dish, easily customized to suit your taste, and it’s sure to become a go-to recipe for your Sunday gatherings.

Low Sodium Broccoli and Cheddar Quiche

This Low Sodium Broccoli and Cheddar Quiche offers a healthy twist on the classic broccoli and cheese combination. Packed with nutrient-rich broccoli and a modest amount of low-sodium cheddar cheese, this quiche provides a delicious, savory experience without the excess salt. The fluffy egg custard base adds to the richness, making this a perfect choice for a light yet satisfying Sunday meal.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 cup broccoli florets, chopped
• 1/2 cup low-sodium cheddar cheese, shredded
• 1/2 cup onion, diced
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onions and cook until soft, about 3-4 minutes.
3. Add the chopped broccoli to the skillet and sauté for another 5 minutes, until slightly tender. Remove from heat.
4. In a large bowl, whisk together the eggs, almond milk, black pepper, onion powder, and thyme until well combined.
5. Stir in the sautéed broccoli and onions, followed by the shredded cheddar cheese.
6. Pour the mixture into the pie crust and spread it evenly.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
8. Let it cool for a few minutes, slice, and garnish with fresh parsley if desired.

The Low Sodium Broccoli and Cheddar Quiche is a comforting and wholesome dish that perfectly balances the flavors of fresh broccoli and rich cheese, without being overly salty. The use of low-sodium cheddar ensures you get the cheesy goodness without compromising on health. It’s a great choice for anyone on a low-sodium diet, and its versatility allows you to add other vegetables if desired. This quiche is great for a light Sunday brunch, providing essential vitamins and minerals while still satisfying your taste buds.

Low Sodium Mushroom and Swiss Quiche

The Low Sodium Mushroom and Swiss Quiche is an elegant and flavorful dish with earthy mushrooms and creamy Swiss cheese. Perfect for a Sunday brunch or as a light lunch, this quiche is rich in flavor but light on sodium. By using low-sodium Swiss cheese and sautéed mushrooms, the dish delivers a delicious savory taste without overwhelming your diet with excess salt.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1/2 cup onion, finely chopped
• 1/2 cup low-sodium Swiss cheese, shredded
• 4 large eggs
• 1/2 cup unsweetened soy milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and onions, and sauté for 5-7 minutes until the mushrooms release their moisture and become golden brown.
3. In a large bowl, whisk together the eggs, soy milk, black pepper, garlic powder, and thyme until smooth.
4. Stir in the sautéed mushrooms and onions, followed by the shredded Swiss cheese.
5. Pour the mixture into the pie crust and spread evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly browned on top.
7. Let the quiche cool for a few minutes before slicing. Garnish with fresh thyme sprigs for a beautiful presentation.

The Low Sodium Mushroom and Swiss Quiche is a fantastic way to enjoy the comforting combination of mushrooms and cheese, without the added sodium. The earthy mushrooms and the smooth Swiss cheese blend perfectly with the egg custard, creating a rich, satisfying flavor. This quiche is great for those on a low-sodium diet, offering a refined taste with health-conscious ingredients. Serve it on a leisurely Sunday, and you’ll have a meal that’s both delicious and heart-healthy.

Low Sodium Tomato and Basil Quiche

This Low Sodium Tomato and Basil Quiche is a bright and fresh option for anyone looking for a lighter yet flavorful quiche. Packed with juicy, ripe tomatoes and fragrant basil, it’s a perfect dish for summer or any time of year. With minimal seasoning and low-sodium cheese, this quiche allows the natural flavors of the ingredients to shine through, creating a delightful and satisfying meal.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup low-sodium mozzarella cheese, shredded
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and cook for 3-4 minutes, until they soften slightly. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, almond milk, black pepper, garlic powder, and oregano.
4. Stir in the sautéed tomatoes, chopped basil, and shredded mozzarella cheese.
5. Pour the mixture into the pie crust and spread it out evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes, slice, and garnish with fresh basil leaves for added flavor and color.

The Low Sodium Tomato and Basil Quiche is an aromatic and flavorful dish that brings together the freshness of tomatoes and the fragrance of basil, all while keeping sodium levels low. The natural sweetness of the tomatoes and the herbal undertones of basil create a beautifully balanced quiche. This recipe is perfect for those who prefer a lighter, vegetable-focused quiche that’s both delicious and low in sodium. It’s a great dish for Sunday brunch or a light meal, packed with nutrients and vibrant flavors.

Low Sodium Spinach and Feta Quiche

This Low Sodium Spinach and Feta Quiche is a healthy, savory choice for a light Sunday brunch. The creamy feta cheese pairs perfectly with the slightly bitter taste of fresh spinach, creating a balanced and flavorful combination. With low-sodium ingredients, this quiche provides all the richness and taste without compromising on your health-conscious goals. Perfect for vegetarians or anyone looking to enjoy a healthy, satisfying quiche.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup low-sodium feta cheese, crumbled
• 1/2 onion, diced
• 4 large eggs
• 1/2 cup unsweetened soy milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
3. Add the chopped spinach to the skillet and sauté for another 2-3 minutes until wilted. Remove from heat and allow to cool.
4. In a bowl, whisk together the eggs, soy milk, black pepper, garlic powder, and oregano until well combined.
5. Stir in the sautéed spinach and onions, followed by the crumbled feta cheese.
6. Pour the mixture into the prepared pie crust and spread it out evenly.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
8. Allow the quiche to cool for a few minutes before slicing.

The Low Sodium Spinach and Feta Quiche is an ideal option for anyone seeking a nutritious, flavorful dish with minimal sodium. The fresh spinach and tangy feta cheese create a satisfying and light combination, while the egg base adds richness. This quiche is packed with vitamins and minerals, making it a wholesome choice for any meal. Whether for brunch or a light lunch, this quiche is both delicious and health-conscious, offering a delightful way to enjoy a classic without the added salt.

Low Sodium Zucchini and Goat Cheese Quiche

The Low Sodium Zucchini and Goat Cheese Quiche offers a light and fresh take on quiche, with the mild flavor of zucchini and the creamy, tangy notes of goat cheese. The combination of these ingredients creates a rich yet low-sodium quiche that’s perfect for a Sunday brunch or light dinner. The quiche is packed with veggies and protein while keeping sodium levels in check, making it a great option for anyone focused on healthier eating.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 2 medium zucchinis, grated
• 1/2 cup low-sodium goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the grated zucchini and sauté for 5-7 minutes, until the zucchini softens and releases some moisture. Remove from heat and let cool.
3. In a large bowl, whisk together the eggs, almond milk, black pepper, garlic powder, and oregano.
4. Stir in the sautéed zucchini, chopped basil, and crumbled goat cheese.
5. Pour the mixture into the pie crust and spread it out evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

The Low Sodium Zucchini and Goat Cheese Quiche is a vibrant and flavorful dish that beautifully balances the mildness of zucchini with the richness of goat cheese. It’s a great way to incorporate vegetables into your diet while keeping sodium intake low. The fresh basil and herbs enhance the overall flavor, making it a delightful meal to enjoy any time of day. This quiche is perfect for those who want a light, healthy option that’s still full of flavor and satisfying textures.

Low Sodium Asparagus and Parmesan Quiche

This Low Sodium Asparagus and Parmesan Quiche is a sophisticated and nutritious option for your Sunday brunch. The tender asparagus, paired with the nutty flavor of Parmesan, creates a delightful savory dish that’s both healthy and satisfying. Using low-sodium Parmesan ensures you can enjoy all the flavor without compromising on sodium intake. It’s a great choice for anyone looking to enjoy a veggie-packed quiche without added salt.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup low-sodium Parmesan cheese, grated
• 4 large eggs
• 1/2 cup unsweetened soy milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the asparagus and sauté for about 5-7 minutes until it becomes tender and slightly golden.
3. In a bowl, whisk together the eggs, soy milk, black pepper, garlic powder, and thyme until well combined.
4. Stir in the sautéed asparagus and grated Parmesan cheese.
5. Pour the mixture into the pie crust and spread it evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

The Low Sodium Asparagus and Parmesan Quiche is a delicious and heart-healthy dish that combines the crispness of asparagus with the depth of Parmesan cheese, all while keeping sodium levels low. This quiche offers a light yet satisfying meal packed with fiber and vitamins. The earthy flavor of asparagus is complemented perfectly by the sharpness of Parmesan, making it a savory delight. This quiche is ideal for anyone looking for a flavorful, healthy breakfast or brunch option that doesn’t compromise on taste.

Low Sodium Mushroom and Swiss Cheese Quiche

This Low Sodium Mushroom and Swiss Cheese Quiche combines the earthy, savory taste of mushrooms with the nutty, creamy flavor of Swiss cheese. Perfect for a light Sunday brunch, this quiche offers a delicious and healthy alternative to traditional high-sodium recipes. Packed with protein and fiber from the mushrooms and eggs, it’s a flavorful dish that satisfies without overloading on salt, making it suitable for those monitoring their sodium intake.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1/2 cup low-sodium Swiss cheese, grated
• 1/4 cup onion, finely chopped
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until soft. Add the sliced mushrooms and cook for an additional 5-6 minutes, or until the mushrooms release their moisture and become tender. Remove from heat and allow to cool.
3. In a mixing bowl, whisk together the eggs, almond milk, black pepper, garlic powder, and thyme.
4. Stir in the sautéed mushrooms and onions, followed by the grated Swiss cheese.
5. Pour the mixture into the prepared pie crust and spread it evenly.
6. Bake for 30-35 minutes, or until the quiche is golden brown on top and fully set.
7. Allow to cool slightly before slicing and serving.

This Low Sodium Mushroom and Swiss Cheese Quiche is a rich, satisfying dish perfect for a weekend meal. The mushrooms add a depth of flavor while keeping the quiche light, while the Swiss cheese brings a creamy, savory finish. With its low-sodium ingredients, this quiche is an ideal choice for those looking for a flavorful meal without excessive salt. Whether served as a main dish or alongside a light salad, this quiche will be a hit at any brunch or gathering.

Low Sodium Bell Pepper and Cheddar Quiche

The Low Sodium Bell Pepper and Cheddar Quiche is a colorful, nutritious dish packed with the sweet crunch of bell peppers and the creamy, sharp taste of cheddar cheese. A great option for a low-sodium breakfast or brunch, this quiche offers a balance of vegetables and protein, making it both satisfying and healthy. It’s an excellent way to incorporate more veggies into your diet while keeping the sodium content to a minimum.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 cup bell peppers (red, yellow, or green), diced
• 1/2 cup low-sodium cheddar cheese, shredded
• 4 large eggs
• 1/2 cup unsweetened oat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried basil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced bell peppers and sauté for 5-6 minutes until they soften and become slightly charred. Remove from heat and let cool.
3. In a bowl, whisk together the eggs, oat milk, black pepper, onion powder, and basil.
4. Stir in the sautéed bell peppers and shredded cheddar cheese.
5. Pour the mixture into the prepared pie crust and spread evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This Low Sodium Bell Pepper and Cheddar Quiche is bursting with vibrant colors and flavors. The sweet bell peppers and sharp cheddar create a perfectly balanced taste, while the egg base keeps the dish light and fluffy. By using low-sodium ingredients, this quiche is a great choice for those who want a delicious yet health-conscious meal. It’s an ideal brunch option or a hearty lunch, offering a satisfying way to enjoy a classic dish with fewer sodium concerns.

Low Sodium Tomato and Basil Quiche

The Low Sodium Tomato and Basil Quiche is a fresh, vibrant dish with the sweet, tangy flavor of tomatoes and the fragrant, herby taste of basil. This quiche is a perfect way to enjoy the freshness of summer ingredients, while keeping sodium levels in check. With a light, egg-based filling and a flavorful combination of tomatoes and basil, this quiche makes a great addition to any brunch or lunch table.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup low-sodium mozzarella cheese, shredded
• 4 large eggs
• 1/2 cup unsweetened soy milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes, until softened. Remove from heat and allow to cool.
3. In a large mixing bowl, whisk together the eggs, soy milk, black pepper, garlic powder, and oregano.
4. Stir in the sautéed tomatoes, chopped basil, and shredded mozzarella cheese.
5. Pour the mixture into the prepared pie crust and spread it out evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

The Low Sodium Tomato and Basil Quiche is a bright and flavorful option, perfect for those seeking a refreshing yet filling meal. The combination of juicy tomatoes and aromatic basil elevates the flavor, while the low-sodium mozzarella keeps it creamy and light. This quiche is a fantastic way to enjoy a healthy, satisfying dish that doesn’t compromise on taste. Serve it for brunch, lunch, or a light dinner, and enjoy a flavorful meal without the extra sodium.

Low Sodium Spinach and Feta Quiche

The Low Sodium Spinach and Feta Quiche is a nutritious and flavorful dish that brings together the vibrant greens of spinach and the tangy richness of feta cheese. Packed with vitamins and minerals, this quiche makes for a great low-sodium meal option that’s both filling and light. With its savory taste and creamy texture, this quiche can be served for breakfast, brunch, or even as a light lunch, offering a balance of flavors that everyone can enjoy.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 4 cups fresh spinach, chopped
• 1/4 cup low-sodium feta cheese, crumbled
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook for 3-4 minutes until wilted. Remove from heat and let cool.
3. In a bowl, whisk together the eggs, almond milk, black pepper, garlic powder, onion powder, and oregano.
4. Stir in the cooked spinach and crumbled feta cheese.
5. Pour the mixture into the prepared pie crust and spread it evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for a few minutes before slicing and serving.

This Low Sodium Spinach and Feta Quiche offers a delightful combination of flavors that complement each other perfectly. The fresh spinach provides a nutrient-packed base, while the feta cheese adds a tangy twist without overwhelming the dish with sodium. Whether you enjoy it fresh from the oven or at room temperature, this quiche is a great option for those looking for a healthy, low-sodium brunch or lunch.

Low Sodium Zucchini and Parmesan Quiche

This Low Sodium Zucchini and Parmesan Quiche is a light, flavorful dish that combines the mild taste of zucchini with the sharp, nutty flavor of Parmesan cheese. Zucchini is an excellent low-calorie vegetable that adds moisture and texture, while Parmesan gives the quiche a rich, savory kick. This recipe is a great way to enjoy a fresh, vegetable-packed meal without compromising on taste or increasing sodium intake.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 medium zucchini, grated
• 1/4 cup low-sodium Parmesan cheese, grated
• 4 large eggs
• 1/2 cup unsweetened oat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the grated zucchini and cook for 3-4 minutes until the zucchini softens. Remove from heat and let cool.
3. In a large bowl, whisk together the eggs, oat milk, black pepper, garlic powder, and thyme.
4. Stir in the cooked zucchini and grated Parmesan cheese.
5. Pour the mixture into the prepared pie crust and spread it evenly.
6. Bake for 30-35 minutes, or until the quiche is set and golden brown on top.
7. Allow the quiche to cool for a few minutes before slicing and serving.

This Low Sodium Zucchini and Parmesan Quiche is a wonderful way to enjoy a light yet flavorful meal. The zucchini adds moisture and freshness, while the Parmesan cheese elevates the taste with a burst of savory flavor. Perfect for a low-sodium diet, this quiche is a great choice for a healthy brunch or dinner. Serve it alongside a fresh salad or roasted vegetables for a complete, nutritious meal.

Low Sodium Asparagus and Goat Cheese Quiche

The Low Sodium Asparagus and Goat Cheese Quiche is a sophisticated and healthy dish that combines the tender crunch of asparagus with the creamy tang of goat cheese. Asparagus is packed with fiber and vitamins, while goat cheese adds a smooth, slightly tangy flavor that perfectly complements the vegetables. This quiche is an elegant option for any low-sodium meal, offering a flavorful and nutrient-rich choice for brunch or a light lunch.

Ingredients:

• 1 pie crust (store-bought or homemade with low-sodium ingredients)
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup low-sodium goat cheese, crumbled
• 4 large eggs
• 1/2 cup unsweetened soy milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried rosemary

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the asparagus pieces and cook for 4-5 minutes until tender. Remove from heat and let cool.
3. In a large mixing bowl, whisk together the eggs, soy milk, black pepper, garlic powder, and rosemary.
4. Stir in the cooked asparagus and crumbled goat cheese.
5. Pour the mixture into the prepared pie crust and spread it evenly.
6. Bake for 30-35 minutes, or until the quiche is fully set and golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This Low Sodium Asparagus and Goat Cheese Quiche is a flavorful and sophisticated dish that’s perfect for a brunch or light lunch. The asparagus provides a fresh, crunchy texture, while the goat cheese adds a creamy and slightly tangy flavor, making this quiche a delicious low-sodium option. It’s a great choice for those who want to indulge in a gourmet-style meal without the added salt, and it pairs wonderfully with a crisp, refreshing salad or roasted potatoes.

Note: More recipes are coming soon!