Mushroom and Tomato Quiche
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 90.7
- Total Fat: 2.0 g
- Cholesterol: 9.0 mg
- Sodium: 234.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.7 g
- Protein: 12.0 g
View full nutritional breakdown of Mushroom and Tomato Quiche calories by ingredient
Introduction
Delicious quiche that is low fat, high protein and gluten free. Veggies can be easily substituted for other veggies you prefer. I usually make this on the weekend and divide into 4 containers for a grab-&-go breakfast. Delicious quiche that is low fat, high protein and gluten free. Veggies can be easily substituted for other veggies you prefer. I usually make this on the weekend and divide into 4 containers for a grab-&-go breakfast.Number of Servings: 4
Ingredients
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Ingredients:
- 5 Large Egg Whites
- 1/4 cup Sour Cream (Reduced Fat)
- 1/2 cup Skim Milk
- 1/2 cup Kraft Fat Free Shredded Cheddar Cheese
- 1 cup Mushrooms (sliced)
- 3/4 cup Tomatoes (chopped)
- 1/4 cup Onion (chopped)
- 2 Garlic Cloves (finely chopped)
Required To Cook:
- Canola Oil Spray (or other variety)
- 9x9 inch pan
Directions
Preheat oven to 400 degrees.
Spray a 9x9 inch pan with canola oil cooking spray (bottom and sides).
Mix all of the ingredients together in a separate bowl and pour into the 9x9 inch pan.
Bake at 400 degrees for 20-25 minutes until cooked through. Allow 5-10 minutes to set/cool before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LR5108.
Spray a 9x9 inch pan with canola oil cooking spray (bottom and sides).
Mix all of the ingredients together in a separate bowl and pour into the 9x9 inch pan.
Bake at 400 degrees for 20-25 minutes until cooked through. Allow 5-10 minutes to set/cool before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LR5108.