Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 90.7
- Total Fat: 2.0 g
- Cholesterol: 9.0 mg
- Sodium: 234.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.7 g
- Protein: 12.0 g
View full nutritional breakdown of Mushroom and Tomato Quiche calories by ingredient
Mushroom and Tomato Quiche
Submitted by: LR5108Introduction
Delicious quiche that is low fat, high protein and gluten free. Veggies can be easily substituted for other veggies you prefer. I usually make this on the weekend and divide into 4 containers for a grab-&-go breakfast. Delicious quiche that is low fat, high protein and gluten free. Veggies can be easily substituted for other veggies you prefer. I usually make this on the weekend and divide into 4 containers for a grab-&-go breakfast.Number of Servings: 4
Ingredients
-
Ingredients:
- 5 Large Egg Whites
- 1/4 cup Sour Cream (Reduced Fat)
- 1/2 cup Skim Milk
- 1/2 cup Kraft Fat Free Shredded Cheddar Cheese
- 1 cup Mushrooms (sliced)
- 3/4 cup Tomatoes (chopped)
- 1/4 cup Onion (chopped)
- 2 Garlic Cloves (finely chopped)
Required To Cook:
- Canola Oil Spray (or other variety)
- 9x9 inch pan
Directions
Preheat oven to 400 degrees.
Spray a 9x9 inch pan with canola oil cooking spray (bottom and sides).
Mix all of the ingredients together in a separate bowl and pour into the 9x9 inch pan.
Bake at 400 degrees for 20-25 minutes until cooked through. Allow 5-10 minutes to set/cool before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LR5108.
Spray a 9x9 inch pan with canola oil cooking spray (bottom and sides).
Mix all of the ingredients together in a separate bowl and pour into the 9x9 inch pan.
Bake at 400 degrees for 20-25 minutes until cooked through. Allow 5-10 minutes to set/cool before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LR5108.
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