Crustless Broccoli, Cheese and Mushroom Quiche
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 teaspoons olive oil1/2 cup vertically sliced onion1 garlic clove, minced5 cups broccoli florets1 cup sliced fresh mushroomsCooking spray1 cup cream1/4 cup water1 cup (4 ounces) shredded mozzarella2 tablespoons chopped fresh parsley2 teaspoons Dijon mustard1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/8 teaspoon ground nutmeg4 large egg whites, lightly beaten2 large eggs, lightly beaten1 tablespoon grated fresh Parmesan cheese
Directions
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms: sauté 1 1/2 minutes. Add garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 10 ingredients (cream through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve with toast.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SCIGEEK.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 207.3
  • Total Fat: 15.4 g
  • Cholesterol: 103.7 mg
  • Sodium: 440.3 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 12.4 g

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