25 Delicious Sunday Low Sodium Quiche Recipes to Try

Sunday brunch is the perfect time to relax, indulge in comfort food, and enjoy a meal that brings family and friends together.

But if you’re watching your sodium intake, traditional quiches can be a challenge, often packed with salt from cheeses, processed meats, and pre-made crusts.

The good news? You don’t have to sacrifice flavor.

Our collection of 25 Sunday low sodium quiche recipes is designed to help you enjoy a hearty, satisfying brunch without worrying about excess sodium.

From vegetable-packed classics to creative combinations of sweet potatoes, roasted peppers, and fresh herbs, these quiches are wholesome, flavorful, and easy to prepare.

Whether you love traditional favorites like broccoli and cheddar or adventurous flavors like roasted eggplant and sun-dried tomato, there’s something here for every palate.

These quiches also offer versatility—they can be served hot, warm, or even at room temperature, making them ideal for family gatherings or brunch buffets.

Plus, they’re nutrient-packed, balancing protein from eggs with vitamins and fiber from fresh vegetables.

25 Delicious Sunday Low Sodium Quiche Recipes to Try

These 25 Sunday low sodium quiche recipes prove that healthy, flavorful, and satisfying brunch options are possible without relying on salt.

From light, veggie-packed quiches to rich, creamy classics, this collection provides options for every taste preference.

Perfect for leisurely Sunday mornings, brunch gatherings, or meal prepping for the week, these quiches combine nutrition, flavor, and creativity to make your low-sodium lifestyle enjoyable.

Enjoy experimenting with these recipes, and discover that reducing sodium doesn’t mean reducing taste—it means discovering a new, vibrant way to enjoy one of brunch’s most beloved dishes.

Spinach and Mushroom Sunday Quiche

This light, flavorful quiche pairs earthy mushrooms with fresh spinach for a Sunday brunch that feels indulgent without relying on salt.

A subtle blend of herbs and a creamy egg custard make it a comforting centerpiece for a leisurely morning.

Ingredients:

• 1 prepared low-sodium pie crust
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 3 large eggs
• 1 cup low-fat milk
• 1/2 cup reduced-fat shredded cheese (unsalted)
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. In a skillet over medium heat, warm the olive oil and sauté onions until translucent, about 3 minutes.
3. Add mushrooms and cook until soft, about 5 minutes. Stir in chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
4. In a mixing bowl, whisk together eggs, milk, black pepper, and nutmeg.
5. Spread the spinach and mushroom mixture evenly over the pie crust. Sprinkle shredded cheese on top.
6. Pour the egg mixture over the vegetables and cheese, ensuring even coverage.
7. Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

This quiche is a delicious, low-sodium option that still feels rich and satisfying.

It pairs wonderfully with a fresh fruit salad or a simple green side.

Tomato, Basil, and Feta Quiche

Bright and summery, this quiche combines juicy tomatoes, fragrant basil, and tangy low-sodium feta for a flavorful, salt-conscious meal perfect for Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled low-sodium feta cheese
• 2 tablespoons fresh basil, chopped
• 3 large eggs
• 1 cup unsweetened almond milk or low-fat milk
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie pan.
2. Lightly sauté the cherry tomatoes in olive oil for 2–3 minutes until slightly softened. Remove and allow to cool.
3. In a bowl, whisk together eggs, milk, and black pepper. Stir in chopped basil.
4. Scatter the sautéed tomatoes and crumbled feta evenly in the pie crust. Pour the egg mixture over the top.
5. Bake for 30–35 minutes until the egg is fully set. A knife inserted in the center should come out clean.
6. Allow the quiche to rest for 10 minutes before slicing to ensure clean pieces.

This quiche is vibrant, light, and bursting with Mediterranean flavors.

It’s perfect for a Sunday brunch that feels indulgent while remaining heart-healthy.

Broccoli and Cheddar Low-Sodium Quiche

A classic combination made low-sodium, this quiche features tender broccoli florets and mild cheddar, perfect for a comforting, wholesome Sunday meal.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 1/2 cups broccoli florets, lightly steamed
• 1/2 cup shredded reduced-fat cheddar cheese (unsalted)
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan.
2. Steam broccoli until just tender, about 4 minutes, and let cool slightly.
3. In a mixing bowl, whisk eggs, milk, black pepper, and garlic powder.
4. Evenly arrange the broccoli in the pie crust and sprinkle with shredded cheddar.
5. Pour the egg mixture over the broccoli and cheese.
6. Bake for 35–40 minutes or until the quiche is set in the center and lightly golden on top. Cool for 10 minutes before cutting.

This broccoli and cheddar quiche is a family-friendly, low-sodium twist on a traditional favorite.

It’s filling, flavorful, and perfect for a relaxing Sunday brunch.

Zucchini and Carrot Sunday Quiche

This colorful quiche brings together the subtle sweetness of carrots and the mild flavor of zucchini for a healthy, low-sodium Sunday brunch.

Herbs and a creamy custard tie the flavors together beautifully.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 medium zucchini, grated and squeezed of excess water
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 3 large eggs
• 1 cup low-fat milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan.
2. In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 3 minutes. Add grated zucchini and carrot, cook another 3 minutes until slightly softened. Remove from heat and let cool slightly.
3. In a bowl, whisk eggs, milk, thyme, and black pepper.
4. Spread the sautéed vegetables evenly in the pie crust. Sprinkle with cheese if using. Pour the egg mixture over the vegetables.
5. Bake for 35–40 minutes until the custard is set and lightly golden on top. Let cool for 10 minutes before slicing.

A light, colorful quiche that’s both nutritious and satisfying. Perfect for a Sunday morning, paired with fresh fruit or a green salad.

Sweet Potato and Spinach Quiche

Sweet potatoes add natural sweetness and a creamy texture, complemented by spinach in this low-sodium quiche that feels decadent but is healthy enough for a Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup cooked sweet potato, mashed
• 1 cup fresh spinach, chopped
• 3 large eggs
• 1 cup unsweetened almond milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup unsalted shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and place pie crust in a 9-inch pan.
2. In a skillet, lightly sauté spinach until just wilted. Let cool.
3. In a mixing bowl, combine eggs, milk, black pepper, and smoked paprika.
4. Spread mashed sweet potatoes evenly in the pie crust, top with sautéed spinach, and sprinkle with cheese if desired.
5. Pour the egg mixture over the vegetables.
6. Bake for 35–40 minutes or until the center is firm. Allow to rest 10 minutes before slicing.

Sweet, savory, and perfectly textured, this quiche is a warm, comforting option for a Sunday brunch that’s low in sodium but high in flavor.

Roasted Red Pepper and Herb Quiche

Roasted red peppers give this quiche a sweet, smoky flavor, while fresh herbs elevate it to a bright, aromatic low-sodium dish perfect for Sunday mornings.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup roasted red peppers, sliced
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup unsalted feta or mozzarella cheese
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and fit the pie crust into a 9-inch pan.
2. If using raw peppers, roast them in the oven at 400°F (200°C) for 20 minutes until charred, then peel and slice.
3. In a bowl, whisk together eggs, milk, black pepper, oregano, and basil.
4. Place roasted peppers evenly in the pie crust, sprinkle with cheese, and pour the egg mixture on top.
5. Bake for 35–40 minutes until the center is set and the top lightly golden. Cool 10 minutes before serving.

Vibrant and full of flavor, this roasted red pepper quiche makes a stunning, low-sodium addition to any Sunday brunch spread.

Asparagus and Leek Sunday Quiche

Tender asparagus and mild leeks combine to create a delicate, fresh-flavored quiche perfect for a calm Sunday brunch.

The creamy custard and subtle herbs make this a low-sodium delight.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup asparagus tips, lightly steamed
• 1 small leek, thinly sliced and cleaned
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pan.
2. In a skillet, heat olive oil over medium heat and sauté the leek until soft, about 4 minutes. Remove from heat and cool slightly.
3. In a bowl, whisk together eggs, milk, black pepper, and thyme.
4. Spread the asparagus and sautéed leek evenly in the pie crust. Sprinkle with cheese if using. Pour the egg mixture over the vegetables.
5. Bake for 35–40 minutes until the quiche is set in the center and lightly golden on top. Allow to cool for 10 minutes before slicing.

A delicate, garden-inspired quiche that’s both light and satisfying, perfect for a leisurely Sunday morning.

Cauliflower and Caramelized Onion Quiche

Caramelized onions add a rich, slightly sweet flavor that complements tender cauliflower in this comforting, low-sodium quiche.

It’s hearty enough for brunch yet gentle on the palate.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup cauliflower florets, lightly steamed
• 1 small onion, thinly sliced
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1 teaspoon olive oil
• 1/2 cup unsalted shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pan.
2. Heat olive oil in a skillet over medium heat and cook onion slowly until caramelized, about 10 minutes. Let cool.
3. In a bowl, whisk together eggs, milk, black pepper, garlic powder, and rosemary.
4. Spread steamed cauliflower evenly in the pie crust. Add caramelized onions and sprinkle with cheese if desired. Pour the egg mixture over the vegetables.
5. Bake 35–40 minutes until the center is set. Allow to rest for 10 minutes before cutting.

This quiche offers a rich, savory flavor without added sodium.

The combination of caramelized onions and cauliflower makes it a brunch favorite.

Sweet Corn and Red Pepper Quiche

Sweet corn and roasted red peppers bring natural sweetness and color to this low-sodium quiche, balanced with herbs and a creamy custard for a bright, Sunday-friendly dish.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup sweet corn kernels (fresh or frozen)
• 1/2 cup roasted red peppers, sliced
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried parsley
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and fit pie crust into a 9-inch pan.
2. If using frozen corn, lightly steam until tender. Slice roasted peppers if not pre-sliced.
3. In a bowl, whisk eggs, milk, black pepper, smoked paprika, and parsley.
4. Spread corn and roasted red peppers evenly in the pie crust. Sprinkle with cheese if desired. Pour egg mixture over the vegetables.
5. Bake 35–40 minutes until the custard is set and lightly golden on top. Cool 10 minutes before serving.

Sweet, colorful, and full of natural flavor, this quiche makes a cheerful addition to any Sunday brunch spread while keeping sodium low.

Kale and Sun-Dried Tomato Quiche

This quiche combines nutrient-rich kale with the subtle tang of sun-dried tomatoes for a savory, low-sodium Sunday brunch.

The creamy custard and aromatic herbs round out the flavors beautifully.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup chopped kale, stems removed
• 1/3 cup chopped sun-dried tomatoes (unsalted)
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and place pie crust in a 9-inch pan.
2. Heat olive oil in a skillet and sauté kale until wilted, about 3–4 minutes. Let cool slightly.
3. In a bowl, whisk together eggs, milk, black pepper, and oregano.
4. Spread the sautéed kale and sun-dried tomatoes evenly in the pie crust. Sprinkle cheese on top if desired. Pour egg mixture over the vegetables.
5. Bake for 35–40 minutes until the center is set and the top lightly golden. Let rest 10 minutes before slicing.

This kale and sun-dried tomato quiche is a hearty, flavorful, and healthy option for a low-sodium Sunday brunch.

Roasted Butternut Squash and Sage Quiche

Sweet, nutty roasted butternut squash paired with fragrant sage makes this quiche a cozy and satisfying low-sodium option for a Sunday morning.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup roasted butternut squash, diced
• 1/4 teaspoon dried sage
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and fit pie crust into a 9-inch pan.
2. Toss diced butternut squash with olive oil and roast at 400°F (200°C) for 20 minutes until tender. Let cool.
3. In a bowl, whisk eggs, milk, black pepper, and sage.
4. Spread roasted squash evenly in the pie crust, sprinkle with cheese if desired, and pour egg mixture over the top.
5. Bake for 35–40 minutes until the custard is set and lightly golden. Cool 10 minutes before slicing.

Sweet, savory, and aromatic, this butternut squash and sage quiche is perfect for a relaxing Sunday brunch with minimal sodium.

Leek, Potato, and Herb Quiche

Tender potato and sautéed leeks form the base of this low-sodium quiche, enhanced with fragrant herbs for a classic, comforting Sunday brunch dish.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 small potato, peeled and thinly sliced
• 1 small leek, sliced and cleaned
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pan.
2. In a skillet, heat olive oil and sauté leeks until soft, about 4 minutes. Lightly steam potato slices until just tender.
3. In a bowl, whisk eggs, milk, black pepper, and thyme.
4. Layer potato slices and sautéed leeks evenly in the pie crust. Sprinkle cheese if using and pour egg mixture over the top.
5. Bake 35–40 minutes until the quiche is set and golden. Let rest 10 minutes before slicing.

This classic combination of potato, leek, and herbs makes for a wholesome and satisfying low-sodium quiche that’s perfect for Sunday brunch.

Bell Pepper and Zucchini Quiche

Bright bell peppers and tender zucchini create a colorful, flavorful quiche that’s low in sodium yet full of fresh, natural taste.

Perfect for a vibrant Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1 medium zucchini, diced
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and fit the pie crust into a 9-inch pan.
2. In a skillet, heat olive oil and sauté bell peppers and zucchini for 5 minutes until tender. Let cool slightly.
3. In a bowl, whisk together eggs, milk, black pepper, and dried basil.
4. Spread the vegetables evenly in the pie crust. Sprinkle cheese on top if desired and pour egg mixture over the vegetables.
5. Bake 35–40 minutes until set and lightly golden. Let rest 10 minutes before slicing.

A visually appealing, light, and flavorful quiche that’s ideal for a refreshing Sunday brunch.

Broccoli, Cauliflower, and Cheddar Quiche

A classic veggie trio enhanced with mild cheddar creates a hearty, low-sodium quiche perfect for a wholesome Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1/2 cup broccoli florets, lightly steamed
• 1/2 cup cauliflower florets, lightly steamed
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup unsalted shredded cheddar cheese
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and fit pie crust into a 9-inch pan.
2. Steam broccoli and cauliflower until just tender. Let cool slightly.
3. In a bowl, whisk together eggs, milk, black pepper, and garlic powder.
4. Spread the broccoli and cauliflower evenly in the pie crust. Sprinkle shredded cheese on top and pour egg mixture over the vegetables.
5. Bake 35–40 minutes until custard is set and top is lightly golden. Cool 10 minutes before slicing.

A comforting, family-friendly quiche that’s hearty and nutritious, yet low in sodium—perfect for a satisfying Sunday brunch.

Spinach, Feta, and Sunflower Seed Quiche

This quiche combines tender spinach, tangy low-sodium feta, and a crunchy twist of sunflower seeds for a flavorful, low-sodium brunch option.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup fresh spinach, chopped
• 1/3 cup low-sodium feta cheese, crumbled
• 2 tablespoons unsalted sunflower seeds
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried dill
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and place pie crust in a 9-inch pan.
2. Sauté chopped spinach in olive oil for 2–3 minutes until wilted. Allow to cool slightly.
3. In a bowl, whisk eggs, milk, black pepper, and dried dill.
4. Spread spinach evenly in the pie crust, sprinkle with feta and sunflower seeds, and pour egg mixture over the top.
5. Bake 35–40 minutes until set and lightly golden. Let rest 10 minutes before slicing.

This quiche offers a unique combination of textures and flavors, making it a fresh, low-sodium option for an enjoyable Sunday brunch.

Roasted Eggplant and Tomato Quiche

This quiche highlights the sweet, smoky flavor of roasted eggplant paired with juicy tomatoes, creating a Mediterranean-inspired low-sodium dish perfect for Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup unsalted shredded mozzarella (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pan.
2. Toss diced eggplant with olive oil and roast at 400°F (200°C) for 20 minutes until tender. Let cool.
3. In a bowl, whisk eggs, milk, black pepper, and oregano.
4. Spread roasted eggplant evenly in the pie crust. Add cherry tomatoes and sprinkle cheese if using. Pour egg mixture over the vegetables.
5. Bake 35–40 minutes until the center is set and top is lightly golden. Cool 10 minutes before slicing.

A smoky, savory quiche with a Mediterranean flair that’s low in sodium yet rich in flavor—perfect for a leisurely Sunday brunch.

Carrot, Zucchini, and Herb Quiche

Sweet carrots and tender zucchini are enhanced with aromatic herbs in this colorful, low-sodium quiche that brings freshness and lightness to a Sunday brunch table.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and place pie crust in a 9-inch pan.
2. In a skillet, heat olive oil and lightly sauté grated carrot and zucchini for 3–4 minutes. Allow to cool.
3. In a bowl, whisk eggs, milk, black pepper, thyme, and parsley.
4. Spread the vegetables evenly in the pie crust. Sprinkle with cheese if desired and pour egg mixture over the top.
5. Bake 35–40 minutes until set and lightly golden. Let rest 10 minutes before slicing.

A bright, veggie-packed quiche that’s light, flavorful, and low in sodium—ideal for a refreshing Sunday brunch.

Artichoke and Spinach Quiche

Tender artichoke hearts and fresh spinach create a savory, low-sodium quiche with a rich flavor profile, perfect for an elegant Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and fit the pie crust into a 9-inch pan.
2. Sauté chopped spinach in olive oil for 2–3 minutes until wilted. Let cool.
3. In a bowl, whisk eggs, milk, black pepper, and dried basil.
4. Spread spinach and artichoke hearts evenly in the pie crust. Sprinkle cheese if desired, and pour egg mixture over the vegetables.
5. Bake 35–40 minutes until the custard is set and lightly golden. Let rest 10 minutes before slicing.

A rich, savory quiche with a delicate, elegant flavor—perfect for a low-sodium Sunday brunch that impresses.

Sweet Potato, Kale, and Goat Cheese Quiche

Sweet potatoes provide natural sweetness while kale adds earthy depth, and tangy goat cheese (low-sodium if available) rounds out this wholesome quiche perfect for Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup cooked sweet potato, mashed
• 1 cup chopped kale, stems removed
• 1/4 cup low-sodium goat cheese, crumbled
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pan.
2. Lightly sauté chopped kale in olive oil for 2–3 minutes until wilted. Let cool slightly.
3. In a bowl, whisk together eggs, milk, black pepper, and thyme.
4. Spread mashed sweet potatoes evenly in the pie crust. Add kale and sprinkle goat cheese on top. Pour egg mixture over the vegetables.
5. Bake 35–40 minutes until the center is set and lightly golden. Let rest 10 minutes before slicing.

A hearty and flavorful quiche that balances sweetness, earthiness, and creaminess—all while remaining low in sodium.

Mushroom, Spinach, and Thyme Quiche

Earthy mushrooms combined with fresh spinach and fragrant thyme create a savory, low-sodium quiche that’s rich in flavor without added salt.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pan.
2. Heat olive oil in a skillet and sauté mushrooms for 5 minutes until tender. Add spinach and cook 1–2 minutes until wilted. Let cool slightly.
3. In a bowl, whisk eggs, milk, black pepper, and thyme.
4. Spread the mushroom and spinach mixture evenly in the pie crust. Sprinkle with cheese if desired. Pour egg mixture over the vegetables.
5. Bake 35–40 minutes until set and lightly golden. Let rest 10 minutes before slicing.

A deeply savory quiche with a perfect balance of earthiness and freshness—ideal for a low-sodium Sunday brunch.

Roasted Red Pepper, Zucchini, and Basil Quiche

This quiche is bright, colorful, and full of flavor from roasted red peppers, tender zucchini, and aromatic basil, all while keeping sodium low.

Ingredients:

• 1 prepared low-sodium pie crust
• 1/2 cup roasted red peppers, sliced
• 1 medium zucchini, diced
• 2 tablespoons fresh basil, chopped
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and place pie crust in a 9-inch pan.
2. Sauté diced zucchini in olive oil for 3–4 minutes until tender. Let cool.
3. In a bowl, whisk eggs, milk, and black pepper. Stir in fresh basil.
4. Spread zucchini and roasted red peppers evenly in the pie crust. Sprinkle with cheese if desired. Pour egg mixture over the vegetables.
5. Bake 35–40 minutes until the quiche is set and lightly golden. Let rest 10 minutes before slicing.

A bright, flavorful quiche with fresh, summery vegetables and herbs—perfect for a light, low-sodium Sunday brunch.

Caramelized Onion and Spinach Quiche

Sweet caramelized onions combined with tender spinach create a savory, flavorful quiche that’s perfect for a low-sodium Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 large onion, thinly sliced
• 1 cup fresh spinach, chopped
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pan.
2. Heat olive oil in a skillet and cook onions over low heat until caramelized, about 10–12 minutes. Add spinach and cook 1–2 minutes until wilted. Let cool slightly.
3. In a bowl, whisk eggs, milk, black pepper, and thyme.
4. Spread the onion and spinach mixture evenly in the pie crust. Sprinkle with cheese if desired. Pour egg mixture over the vegetables.
5. Bake 35–40 minutes until set and lightly golden. Let rest 10 minutes before slicing.

A sweet and savory quiche that’s hearty and full of flavor while keeping sodium low—perfect for a cozy Sunday brunch.

Asparagus and Cherry Tomato Quiche

Tender asparagus and juicy cherry tomatoes make this low-sodium quiche bright, fresh, and perfect for a light Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup asparagus tips, lightly steamed
• 1/2 cup cherry tomatoes, halved
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and place pie crust in a 9-inch pan.
2. Steam asparagus until tender. Sauté cherry tomatoes lightly in olive oil for 2 minutes. Let cool.
3. In a bowl, whisk eggs, milk, black pepper, and dried basil.
4. Spread asparagus and cherry tomatoes evenly in the pie crust. Sprinkle cheese if desired. Pour egg mixture over the vegetables.
5. Bake 35–40 minutes until the custard is set and lightly golden. Let rest 10 minutes before slicing.

A light, flavorful quiche with fresh spring vegetables—a perfect low-sodium choice for Sunday brunch.

Sweet Corn and Zucchini Quiche

Sweet corn and tender zucchini combine for a naturally sweet and colorful quiche that’s low in sodium and perfect for a casual Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1 cup sweet corn kernels (fresh or frozen)
• 1 medium zucchini, grated and squeezed of excess water
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried parsley
• 1/2 cup unsalted shredded cheese (optional)
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and place pie crust in a 9-inch pan.
2. Lightly sauté zucchini and corn in olive oil for 3–4 minutes. Let cool.
3. In a bowl, whisk eggs, milk, black pepper, and dried parsley.
4. Spread the vegetable mixture evenly in the pie crust. Sprinkle cheese if desired and pour egg mixture over the top.
5. Bake 35–40 minutes until set and lightly golden. Cool 10 minutes before slicing.

Sweet, colorful, and full of natural flavor, this quiche is a low-sodium favorite for a cheerful Sunday brunch.

Roasted Bell Pepper, Spinach, and Feta Quiche

Roasted bell peppers, fresh spinach, and tangy low-sodium feta create a flavorful quiche that’s visually appealing and perfect for a low-sodium Sunday brunch.

Ingredients:

• 1 prepared low-sodium pie crust
• 1/2 cup roasted red bell peppers, sliced
• 1 cup fresh spinach, chopped
• 1/4 cup low-sodium feta cheese, crumbled
• 3 large eggs
• 1 cup low-fat milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pan.
2. Lightly sauté spinach in olive oil for 2–3 minutes until wilted. Let cool.
3. In a bowl, whisk eggs, milk, black pepper, and oregano.
4. Spread roasted bell peppers and spinach evenly in the pie crust. Sprinkle feta on top and pour egg mixture over the vegetables.
5. Bake 35–40 minutes until set and lightly golden. Allow to rest 10 minutes before slicing.

A bright, colorful quiche with savory and tangy notes, perfect for a low-sodium Sunday brunch that delights the senses.