Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 177.3
- Total Fat: 8.1 g
- Cholesterol: 136.4 mg
- Sodium: 244.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.7 g
- Protein: 11.9 g
View full nutritional breakdown of Crustless Broccoli, Mushroom, & Parmesan Quiche calories by ingredient
Crustless Broccoli, Mushroom, & Parmesan Quiche
Submitted by: FALA-REDWINGView the original recipe for Crustless Spinach, Onion and Feta Quiche
Introduction
A variation on the spinach & feta crustless quiche. We use butter in our house, but you can substitute oil if you prefer. A variation on the spinach & feta crustless quiche. We use butter in our house, but you can substitute oil if you prefer.Number of Servings: 6
Ingredients
-
Mushrooms, sliced
12 oz frozen broccoli cuts (rinsed & patted dry)
4 large eggs
1/2 cup all purpose flour
1/2 tsp baking powder
1 1/3 cups non fat milk
1/2 cup Parmesan cheese
1 tbsp unsalted butter
Garlic to taste
Tips
Directions
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate).
In a medium frying pan, cook fresh mushrooms with a bit of butter over medium heat until tender. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in mushrooms and broccoli mixture.
Pour quiche base into prepared pan. Top with parmesan cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
Lightly grease a 10-inch quiche/tart pan (or a pie plate).
In a medium frying pan, cook fresh mushrooms with a bit of butter over medium heat until tender. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in mushrooms and broccoli mixture.
Pour quiche base into prepared pan. Top with parmesan cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
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