Quiche - kale, tomato, mushroom
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 331.4
- Total Fat: 20.9 g
- Cholesterol: 158.7 mg
- Sodium: 450.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 1.6 g
- Protein: 15.4 g
View full nutritional breakdown of Quiche - kale, tomato, mushroom calories by ingredient
Number of Servings: 4
Ingredients
-
3 eggs
frozen pie crust
1 cup milk
1/2 cup tomatoes
1/2 cup mushrooms
1.5 cups chopped, fresh kale
1/2 cup cheese
Tips
I had to turn on the broiler for the last few minutes since my oven is very old and doesn't bake evenly. I should have chopped the kale a little smaller and I probably wouldn't have had any issues with getting the middle to set better. No biggie.
Directions
cook pie crust according to directions on package (poke holes in crust and bake for 15 minutes at 375 degrees)
meanwhile, chop veggies, mix with cheese and set aside.
whisk eggs and milk together with whatever seasonings you want (dash of salt, sprinkle of pepper, maybe some paprika, etc.)
when pie crust is done, let cool for a few minutes.
put veggie/cheese mixture in pie crust, pour egg mixture over veggies.
bake quiche at 350 for 45 minutes or until it is set all the way through.
let quiche cool for at least 30 minutes so it will finish setting.
Enjoy.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CORIETYLER.
meanwhile, chop veggies, mix with cheese and set aside.
whisk eggs and milk together with whatever seasonings you want (dash of salt, sprinkle of pepper, maybe some paprika, etc.)
when pie crust is done, let cool for a few minutes.
put veggie/cheese mixture in pie crust, pour egg mixture over veggies.
bake quiche at 350 for 45 minutes or until it is set all the way through.
let quiche cool for at least 30 minutes so it will finish setting.
Enjoy.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CORIETYLER.