Broccoli Mushroom Quiche
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1 9-inch pie shell, unbaked
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1/2 cup chopped fresh broccoli
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1/2 cup chopped fresh mushrooms
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1/2 cup shredded Swiss cheese
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3 large eggs, beaten
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1 cup nonfat milk
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon garlic powder
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Preheat oven to 375oF.
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Steam vegetables until broccoli is tender crisp, about 4 minutes. Drain and cool slightly.
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Put cooled vegetables into pie shell. Top with shredded cheese.
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Whisk together eggs, milk, salt, pepper and garlic powder. Pour over vegetables and cheese in pie shell.
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Bake 30 to 40 minutes, or until a knife inserted near the center comes out clean. Cool 5 minutes before serving.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 6 ................. |
| Amount Per Serving |
| Calories 227.......................... Calories from fat 117 |
| ............................................................
%
Daily Value Total Fat 13g............................ 81 5 21% .........Saturated fat 5g 23% Cholesterol 115mg.....3 38% Sodium 456g........ 19% Carbohydrate 17g............ 6% ............Dietary Fiber 1g........ 13 5% Protein 10g..........Vi 19% Vitamin A: 9%..... Vitamin C: 17% Folacin: 6% Calcium: 18%......... Iron: 7% Potassium: 5% |
Source: Modified from original source: http://www.recipefinder.nal.usda.gov
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu