Crustless Broccoli and Mushroom Quiche

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.9
  • Total Fat: 9.5 g
  • Cholesterol: 127.5 mg
  • Sodium: 362.8 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 12.1 g

View full nutritional breakdown of Crustless Broccoli and Mushroom Quiche calories by ingredient
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Submitted by: MCDUBERS

Introduction

Great way to get a high protein breakfast all week. I bake this on Sunday evening and eat it before work every morning. You can choose to slice it in 6 or 4 servings. Great way to get a high protein breakfast all week. I bake this on Sunday evening and eat it before work every morning. You can choose to slice it in 6 or 4 servings.
Number of Servings: 4

Ingredients

    Ingredients:
    Egg, fresh, 2 large (remove)
    Egg white, 2 serving (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    Broccoli, fresh, 1 cup, chopped (remove)
    Gruyere Cheese, .25 cup, shredded (remove)
    Milk, 2%, 1.5 cup (remove)
    *Organic All-Purpose White Flour, 0.06 cup (remove)
    Butter, unsalted, 1 tbsp (remove)
    Thyme, fresh, .5 tsp (remove)
    Oregano, ground, 1 tsp (remove)
    *Ground Mustard, 0.25 tsp (remove)
    *Kosher Salt, 0.5 tsp (remove)
    Pepper, black, .25 tsp (remove)

Directions

Saute vegetables and spices with half of salt in butter until softened and set aside.

Beat eggs, egg whites, flour, milk, rest of salt and black pepper in a bowl.

Spray pie pan with nonstick nonfat spray and sprinkle bottom with grated cheese. Spread vegetables over the top of cheese and then pour custard into dish. Bake for 45 minutes in a preheated 375 degree oven.

Number of Servings: 4

Recipe submitted by SparkPeople user MCDUBERS.





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Member Ratings For This Recipe

  • I tried this recipe, adding zucchini and swiss chard. It turned out relatively well, just a little liquidy. I would make sure the vegetables are dry and perhaps cook a little longer than directed. - 5/22/10

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