Crustless Broccoli, Cheese and Mushroom Quiche
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Crustless Broccoli, Cheese and Mushroom Quiche calories by ingredient
Introduction
Found on Cooking Light websiteServe this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg whites, calcium from the cheese and milk, and vitamin C and folate from the broccoli. Found on Cooking Light website
Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg whites, calcium from the cheese and milk, and vitamin C and folate from the broccoli.
Number of Servings: 6
Ingredients
-
2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
5 cups broccoli florets
1 cup sliced fresh mushrooms
Cooking spray
1 cup cream
1/4 cup water
1 cup (4 ounces) shredded mozzarella
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 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.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SCIGEEK.