Crustless Veggi and Cheese Quiche

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 141.1
  • Total Fat: 7.8 g
  • Cholesterol: 194.8 mg
  • Sodium: 197.5 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 12.5 g

View full nutritional breakdown of Crustless Veggi and Cheese Quiche calories by ingredient
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With veggis and cheese I have around on 8/5/12 With veggis and cheese I have around on 8/5/12
Number of Servings: 8


    Cabot Low Fat Plain Greek Yogurt, 0.5 cup
    Stop & Shop Shredded Sharp Cheddar Cheese, 0.5 cup
    President Fat Free Crumbled Feta, 2 oz
    Stonyfield Organic Fat Free Milk, 0.25 cup
    Egg, fresh, 8 large
    Sweet peppers (bell), 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Mushrooms, fresh, 1 cup, pieces or slices
    Broccoli, fresh, 1 cup, chopped
    Tomatoes, red, ripe, raw, year round average, 1 cup cherry tomatoes
    garlic, 2 cloves


1. Preheat oven to 375F. Saute chopped veggis (except tomatoes) over medium heat until soft.
2. Remove veggis from heat and mix in tomoatoes. Spit between 2 9inch greased pie plates.
3. In a bowl mix half of the eggs, cheese, yogurt, and milk. Pour over one veggi mixture and fold in veggis. Repeat for the other pie plate.
4. Bake in oven until egg is set, about 30 minutes.

Serving Size: 8 - 1/4 pie servings

Number of Servings: 8

Recipe submitted by SparkPeople user DROSS0616.

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