SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 277.5
  • Total Fat: 18.6 g
  • Cholesterol: 109.9 mg
  • Sodium: 489.1 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 16.4 g

View full nutritional breakdown of Broccoli & Cheese Quiche calories by ingredient
Report Inappropriate Recipe

Broccoli & Cheese Quiche

Submitted by: AMBRAKELLY

Introduction

This is a quiche with broccoli, mushrooms and a fontina cheese mixture. This is a quiche with broccoli, mushrooms and a fontina cheese mixture.
Number of Servings: 8

Ingredients

    1 Frozen, ready to bake pie crust
    1 tbsp Olive oil, divided
    3 medium Shallots
    1 carton Baby portobello mushrooms
    1.5 C of frozen broccoli, thawed and chopped
    2 cloves garlic, minced finely
    1 tsp dried oregano
    3 large eggs
    The egg whites of 4 large eggs
    2/3 C Skim milk
    1/3 C Half and half
    2 tsp garlic salt
    2 tsp pepper
    1/3 C Parmesan cheese, grated
    1/4 C Asiago cheese, shredded
    1 oz smoked gouda cheese, shredded
    1 C Fontina cheese, shredded

Directions

Preheat the oven to 450 degree F. Thaw the pie crust according to the package directions. Roll it out over a pie plate, pressing into the bottom and sides of the pan. Line the sides with foil and bake for 10 minutes. Take off the foil and bake for another 5-7 minutes or until the pie crust is light golden-brown. Once the crust is done, take out and set aside and turn the oven temperature down to 350 degrees F.

Meanwhile, put the bag of frozen broccoli in the microwave (closed) and heat for about 1 minute in 30 second intervals to steam the broccoli. Take it out and let cool until you can handle it and then chop the broccoli coarsely (if some are still frozen or cold don't worry about it, as long as you can chop them that's all the matters at this point).

Heat 2 tsp of the olive oil over a medium heat and add the shallots. When the shallots start to get soft add the garlic and sautee for 30 seconds to 1 minute until golden and fragrant. Add the mushrooms and sautee until the mushrooms start to get soft then add the chopped broccoli and dried oregano. Sautee for a few more minutes until the mushrooms are completely cooked, transfer to a plate and let cool for about 10-15 minutes, or until it is not longer steaming and too hot to the touch. In a large bowl mix together the eggs, egg whites, the remaining 1 tsp of oil and both milks. Add the garlic salt and pepper. In a separate smaller bowl mix together the cheeses.

Once the broccoli mixture has cooled down mix the broccoli in with the egg mixture and 1 C of the cheese mixture. Pour into the pie crust and top with the remaining cheese.
Bake @ 350 degrees F for 45 minutes, until a knife inserted in the middle comes out clean and the top is golden brown.

***Note I had a little extra when I made this so I put it into two oven-proof ramekins and made 2 individual portions of crustless quiche. Because of this I modified the recipe to have a 1/2 C less of broccoli which should mean it fits into one pie dish now.

Number of Servings: 8

Recipe submitted by SparkPeople user AMBRAKELLY.






Great Stories from around the Web


Rate This Recipe