My Broccoli Quiche
Ingredients
- 1 ready-made pie crust ⓘ
- 1 tablespoon olive oil or 1 tablespoon canola oil ⓘ
- 1 cup fresh broccoli, cut into smallish pieces, dice the peeled stems ⓘ
- 1/2 cup onion, chopped ⓘ
- 1/4 cup bell pepper, chopped, any color will work ⓘ
- 1/4 cup mushroom, chopped ⓘ
- 1/2 cup low-fat cheddar cheese, shredded
- 1/4 cup parmesan cheese, shredded ⓘ
- 1 cup Egg Beaters egg substitute, egg substitute ⓘ
- 1/4 cup skim milk ⓘ
- 1 teaspoon garlic powder ⓘ
- salt and pepper ⓘ
Instructions
- Pre-bake pie shell in a deep pie plate for about 10 minutes, till the shell is slightly tan but not browning.
- While the shell is baking saute the onion, bell pepper, and mushrooms in the oil till they are slightly tender.
- Add broccoli to the pan towards the end and saute.
- When the crust is done put veggies in the crust.
- Sprinkle cheddar over veggie mixture and top with parmesan.
- In a small bowl combine eggbeaters, milk, garlic powder, salt and pepper.
- Mix well.
- Pour over the veggie mixture and cheeses, being careful not to overfill.
- Bake at 350 until done and no longer jiggly in the center, about 30 minutes.
- Allow to cool for 15-20 minutes before cutting.
- This can be cut into portions, wrapped in plastic wrap and re-heated for 2 minutes in the microwave.
Nutrition & Diet Analysis (per serving)
826
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).