Artichoke and Sun-Dried Tomatoe Crustless Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 extra large egg 1 cup egg whites (about 6 extra large eggs)1 cup skim milk1 can of artichoke hearts, drained and halfed1/3 cup ready to eat sundried tomatoes (not oil packed) 2oz feta (about 2, 1" cubes), crumbledolive oil cooking spraysalt and pepper to taste
mix eggs in milk together with a wisk. Season with salt and pepper. Spray a 9" pie pan with non-stick spray. Poor in egg mixture. Scatter rest of ingredients evenly in eggs. Cook at 425 for 25 mins or until a toothpick inserted in the middle comes out clean. Rest on cooling rack for 10mins before cutting.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LLANGMANK.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LLANGMANK.
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 1.3 g
- Cholesterol: 36.6 mg
- Sodium: 266.9 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.0 g
- Protein: 13.1 g
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