Kielbasa and Cheese Quiche with Vegetable Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 239.0
- Total Fat: 12.8 g
- Cholesterol: 290.1 mg
- Sodium: 610.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.9 g
- Protein: 21.1 g
View full nutritional breakdown of Kielbasa and Cheese Quiche with Vegetable Crust calories by ingredient
Introduction
A low carb, gluten-free quiche A low carb, gluten-free quicheNumber of Servings: 8
Ingredients
-
For the crust:
Olive oil spray
1 onion, thinly sliced
1 cup mushrooms, thinly sliced
1 cup cabbage, sliced
1/4 c cornmeal
1/4 c water
For the filling:
11 eggs
2 c cottage cheese (chive or other)
10 oz turkey kielbasa
salt and pepper, to taste
Tips
Replace the kielbasa with cubed ham, deli meats, or other meats as desired.
Directions
Preheat oven to 350.
CRUST:
1. Spray saute pan with olive oil. Set pan to medium heat.
2. Cook the onions about 3 minutes, until translucent.
3. Add mushrooms and cabbage. Cover pan and cook until the cabbage has wilted. Remove from heat.
4. Mix the cornmeal and water into to the vegetables. If necessary, add more water so that the cornmeal is completely saturated. Let cool.
5. Spray 2 pie plates with olive oil. Divide the vegetables and cornmeal into the two pie plates. Use your hands or fingers to press the mix along the bottoms and side to make a thin crust.
FILLING:
1. Scramble the eggs.
2. Chop the kielbasa into small pieces.
3. Mix cottage cheese and kielbasa with eggs. Add salt and pepper, if desired.
4. Scoop the filling into the two pie plates. Redistribute kielbasa, if needed.
COOK:
Cook the quiche approximately 40 minutes at 350 degrees.
SERVE:
Each quiche yields 4 slices.
Serving Size: makes 8 3-inch slices
Number of Servings: 8
Recipe submitted by SparkPeople user NFIELDER.
CRUST:
1. Spray saute pan with olive oil. Set pan to medium heat.
2. Cook the onions about 3 minutes, until translucent.
3. Add mushrooms and cabbage. Cover pan and cook until the cabbage has wilted. Remove from heat.
4. Mix the cornmeal and water into to the vegetables. If necessary, add more water so that the cornmeal is completely saturated. Let cool.
5. Spray 2 pie plates with olive oil. Divide the vegetables and cornmeal into the two pie plates. Use your hands or fingers to press the mix along the bottoms and side to make a thin crust.
FILLING:
1. Scramble the eggs.
2. Chop the kielbasa into small pieces.
3. Mix cottage cheese and kielbasa with eggs. Add salt and pepper, if desired.
4. Scoop the filling into the two pie plates. Redistribute kielbasa, if needed.
COOK:
Cook the quiche approximately 40 minutes at 350 degrees.
SERVE:
Each quiche yields 4 slices.
Serving Size: makes 8 3-inch slices
Number of Servings: 8
Recipe submitted by SparkPeople user NFIELDER.