Artichoke and Sun-Dried Tomatoe Crustless Quiche

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Artichoke and Sun-Dried Tomatoe Crustless Quiche calories by ingredient


Introduction

easy meal to pull together with canned staples easy meal to pull together with canned staples
Number of Servings: 6

Ingredients

    1 extra large egg
    1 cup egg whites (about 6 extra large eggs)
    1 cup skim milk
    1 can of artichoke hearts, drained and halfed
    1/3 cup ready to eat sundried tomatoes (not oil packed)
    2oz feta (about 2, 1" cubes), crumbled
    olive oil cooking spray
    salt and pepper to taste

Directions

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.