Veggie Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One frozen pie crust - 9"4 to 6 oz low-fat Swiss Cheese,grated3/4 c of egg substitute1/4 c low-fat milk1 Tbsp dijon mustard 2 tbsp olive oilI medium onion, chopped1 clove garlic, minced2 c coarsely chopped broccoli1 bunch fresh spinach, thoroughly washed and choppedsaltpepperherbs de provence
1. Preheat oven to 400 degrees
2. Sprinkle pie crust with a bit of grated cheese and bake for about 10 minutes
3. Meanwhile, pour olive oil in large skillet and saute onions and garlic til soft, about 2 minutes.
Add mushrooms and cook another few minutes. Add broccoli, spinach and seasonings and saute, stirring occasionally for 5 minutes more.
4, Mix together milk, egg substitute and mustard whisking well. Add dash of salt and pepper.
5. Add cheese (reserving a bit to sprinkle on top of quiche) and liquid to sauteed vegetables, stirring to mix thoroughly.
6. Pour mixture into partially baked crust and top with remaining cheese
5. Bake for 35-50 minutes or until quiche is browned and center is firm.
Number of Servings: 6
Recipe submitted by SparkPeople user SHARRUSH.
2. Sprinkle pie crust with a bit of grated cheese and bake for about 10 minutes
3. Meanwhile, pour olive oil in large skillet and saute onions and garlic til soft, about 2 minutes.
Add mushrooms and cook another few minutes. Add broccoli, spinach and seasonings and saute, stirring occasionally for 5 minutes more.
4, Mix together milk, egg substitute and mustard whisking well. Add dash of salt and pepper.
5. Add cheese (reserving a bit to sprinkle on top of quiche) and liquid to sauteed vegetables, stirring to mix thoroughly.
6. Pour mixture into partially baked crust and top with remaining cheese
5. Bake for 35-50 minutes or until quiche is browned and center is firm.
Number of Servings: 6
Recipe submitted by SparkPeople user SHARRUSH.
Nutritional Info Amount Per Serving
- Calories: 306.3
- Total Fat: 17.1 g
- Cholesterol: 13.6 mg
- Sodium: 735.8 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 5.2 g
- Protein: 15.3 g
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