Annie's Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.9
- Total Fat: 14.1 g
- Cholesterol: 126.7 mg
- Sodium: 535.4 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.3 g
- Protein: 9.5 g
View full nutritional breakdown of Annie's Quiche calories by ingredient
Introduction
A delicious quiche with broccoli, bell peppers, and caramelised onions! You can substitute any of the veggies, and even skip the crust to make a yummy breakfast frittata. (Only 144 calories and 7g carbs per serving as a frittata.) A delicious quiche with broccoli, bell peppers, and caramelised onions! You can substitute any of the veggies, and even skip the crust to make a yummy breakfast frittata. (Only 144 calories and 7g carbs per serving as a frittata.)Number of Servings: 8
Ingredients
-
1 cup of onion, small dice
1 cup of broccoli, chopped
1 yellow, orange, or red bell pepper, chopped
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1 tbsp unsalted butter
1 oz red wine
1 tsp salt
1 tbsp pepper
1 9" pie crust
Directions
1. Prepare your pie crust (I usually use a frozen one if I'm short on time) and lay it out in your pie pan. Preheat the oven to 375F.
2. Cut the onions using a small dice, and sautee them (low to medium heat) with the butter until they are soft and brown. (This will take a while, so use the extra time to chop up all the rest of your veggies and set them aside for later.) Stir occasionally to prevent sticking. When they are completely soft and quite dark, add the wine to deglaze the pan. Scrape all of the onions and sauce into a bowl and set aside.
3. Beat the eggs and milk together; add salt and pepper. Feel free to use any other spices you may like, and adjust the amounts of salt and pepper to suit your preferences.
4. Cover the bottom with about 1/3 of your shredded cheese, then top with all of the veggies. Add the rest of the cheese, then pour the egg mixture on top.
5. Bake for at least 40 minutes or until the middle no longer jiggles when you wiggle it. (These are, of course, the technical terms.)
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEMCFLY.
2. Cut the onions using a small dice, and sautee them (low to medium heat) with the butter until they are soft and brown. (This will take a while, so use the extra time to chop up all the rest of your veggies and set them aside for later.) Stir occasionally to prevent sticking. When they are completely soft and quite dark, add the wine to deglaze the pan. Scrape all of the onions and sauce into a bowl and set aside.
3. Beat the eggs and milk together; add salt and pepper. Feel free to use any other spices you may like, and adjust the amounts of salt and pepper to suit your preferences.
4. Cover the bottom with about 1/3 of your shredded cheese, then top with all of the veggies. Add the rest of the cheese, then pour the egg mixture on top.
5. Bake for at least 40 minutes or until the middle no longer jiggles when you wiggle it. (These are, of course, the technical terms.)
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEMCFLY.