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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.1
  • Total Fat: 5.6 g
  • Cholesterol: 12.4 mg
  • Sodium: 159.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Crustless vegetable cheddar 'quiche' 12/12/11 calories by ingredient
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Crustless vegetable cheddar 'quiche' 12/12/11

Submitted by: CCKELLY3

Introduction

Had a dozen eggs that got cracked on way home from store and needed to find a way to use them all up for meals for the weak-- this crustless quiche came out so much better than I expected, and it's even yummy cold. cutting into 8 little pieces makes for a great, quick snack when needed, and something to easily pack on my bike for food to keep me going. The broccoli can also be steamed seperately, in the microwave and added with the egg mixture. Had a dozen eggs that got cracked on way home from store and needed to find a way to use them all up for meals for the weak-- this crustless quiche came out so much better than I expected, and it's even yummy cold. cutting into 8 little pieces makes for a great, quick snack when needed, and something to easily pack on my bike for food to keep me going. The broccoli can also be steamed seperately, in the microwave and added with the egg mixture.
Number of Servings: 4

Ingredients

    1-2 tsp extra virgin olive oil
    1 Medium potato, shredded for hash browns (about 1 cup)
    1 small onion, finely diced, (about 3/4 cup)
    8-10 small brown crimini mushrooms, sliced
    1-2 tsp garlic, minced
    1-2 tsp herbs de provence herbs blend
    1 cup broccoli, cut into small, bite sized pieces
    4 large eggs, scrambled
    1/4 cup lowfat milk
    2 oz shredded lowfat extra sharp cheese
    1/4 cup chopped tomato (or stewed tomatoes)
    salt and pepper to taste

Tips

You could probably skip the broiling if you like your eggs a bit 'wet' however, it will not hold together very well without this step, so serve immediately.


Directions

Preheat oil in a nonstick 8"-9" pan, add onions, saute on medium heat for 5 minutes, then turn heat to med high, add mushrooms and sear for 3-5 minutes. Add shredded potato, season with salt, pepper and 1 tsp herbs de Provence blend and 1-2 tsp minced garlic. Toss frequently to crisp and brown the potatoes as this will be your "crust". Add the broccoli for the last 3 minutes, tossing in a tsp of water (or lemon juice) and covering quickly so it steams them almost done.

Once this is very well browned and mostly cooked, press it into a round, solid base in the skillet, so it will form a solid circle.

Scramble the eggs with the milk together and add the shredded or diced cheese, pour over the potato mixture, gently lifting the sides a bit to allow the egg to go under and cook faster, as you would an omelet; set the potato back down before the egg sets, so that it will help hold this in one solid 'pie'- reduce heat to a very low simmer, cover and cook for 20 minutes, until egg is mostly set.

Gently slide onto a pizza pan or similar pan, which has been sprayed with non-stick spray. Put the chopped tomatoes on the top, then put in the broiler for 5-10 minutes until golden brown.

Remove and let sit for at least 5-10 minutes to set before cutting. This makes 4 wedges as part of a meal, or 2 servings if this is a main dish at a brunch.

Serving Size: Cut 'pie' into 4 equal wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user CCKELLY3.






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