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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.8
  • Total Fat: 7.8 g
  • Cholesterol: 90.7 mg
  • Sodium: 467.1 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.4 g

View full nutritional breakdown of Weight Watchers Broccoli Cauliflower, and Swiss Quiche calories by ingredient
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Weight Watchers Broccoli Cauliflower, and Swiss Quiche

Submitted by: MODESTA
Weight Watchers Broccoli Cauliflower, and Swiss Quiche

Introduction

I got this recipe out of a Weight Watchers Magazine The Point Value is 3 points per serving. I modified it from 1% milk to Skim Milk but after looking at the nutrition al info ont SP it has the same points as if I would make it with 1% milk. I got this recipe out of a Weight Watchers Magazine The Point Value is 3 points per serving. I modified it from 1% milk to Skim Milk but after looking at the nutrition al info ont SP it has the same points as if I would make it with 1% milk.
Number of Servings: 6

Ingredients

    2 C. Fresh Broccoli florets
    2 fresh Cauliflower florets
    1 tsp Olive Oil
    1 Onion, finely chopped
    5 Slices Turkey Bacon diced (Jennie-o)
    2 garlic cloves, minced
    2 large eggs
    2 large egg whites
    1-1/2 C Fat Free Milk (or 1% milk)
    2 tsp. Spicy Brown Mustard
    1/2 tsp. Salt
    1/8 tsp. Cayenne
    2/3 C Shredded low-fat Swiss Cheese (3 oz)
    1 T. Grated Parmesan Cheese

Directions

1. Preheat Oven to 350 degrees F. Spray a 9-1/2 inch deep dish glass pie plate with nonstick spray.
2. Brind a large pot of water to a boil. Add the Broccoli and cauliflower; cover and return to a boil. Uncover and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Drain. Pat down with a paper towel.
3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bacon, and garlic; cook, stirring occasionally, until the onion is softened and the bacon is browned, about 5 minutes.
Add the broccoli and cauliflower; cook stirring occasionally, until any cooking liquid is absorbed and the flavors are blended, about 5 minutes. Transfer the vegetable mixture to the prepared pin plate.
4. Whisk the eggs, egg whites, milk, mustard, salt, and cayenne in a bowl. Pour the egg mixture over the vegetable mixture; sprinkle with the swiss and parmesan.
5. Bake until the quiche is set and the tip of a small knife inserted into the center comes out clean, 35-40 minutes. Let cool slightly, about 15 minutes. Cut into 6 wedges. If making ahead, let cool completely. Transfer the wedges to an airtight container. Cover and refrigerate up to 2 days. To serve, wrap each wedge in wax paper and microwave on High until heated through, 1-1/2 minutes.
It can also be eaten cold.

Number of Servings: 6

Recipe submitted by SparkPeople user MOLLIEBEAN.






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