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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.8
  • Total Fat: 7.5 g
  • Cholesterol: 196.4 mg
  • Sodium: 151.9 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 12.6 g

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MAKEOVER: MAKEOVER: Crustless Veggi and Cheese Quiche (by DROSS0616) (by DROSS0616) (by DROSS0616)

Submitted by: DROSS0616

View the original recipe for MAKEOVER: Crustless Veggi and Cheese Quiche (by DROSS0616) (by DROSS0616)

Introduction

With veggis and cheese I have around on 9/23/12 (with ricotta and cheddar) With veggis and cheese I have around on 9/23/12 (with ricotta and cheddar)
Number of Servings: 8

Ingredients

    Stop & Shoop Shredded Sharp Cheddar Cheese, 0.5 cup
    Stonyfield Organic Fat Free Milk, 0.25 cup
    Egg, fresh, 8 large
    Green Bell Peppers 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Mushrooms, fresh, 1 cup, pieces or slices
    Broccoli, fresh, 1.5 cup, chopped
    Tomatoes, red, ripe, raw, year round average, 1 cup cherry tomatoes
    garlic, 2 cloves
    Chobani Plain Non-Fat Greek Yogurt, 4 oz
    Stop & Shop Fat Free Ricotta Cheese, 0.5 cup

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Directions

1. Preheat oven to 375F. Saute chopped veggis (except tomatoes) over medium heat until soft.
2. Remove veggis from heat and mix in tomoatoes. Spit between 2 9inch greased pie plates.
3. In a bowl mix half of the eggs, cheese, yogurt, and milk. Pour over one veggi mixture and fold in veggis. Repeat for the other pie plate.
4. Bake in oven until egg is set, about 30 minutes.

Serving Size: 8 - 1/4 pie servings






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