Crustless Chicken And Broccoli Quiche Recipe


MethodMain Ingredient


 Chopped broccoli florets2 Cup (32 tbs)
 Dry breadcrumbs2 Tablespoon
 All purpose flour3 Tablespoon
 Dried basil1 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 1% milk1 Cup (16 tbs)
 Dijon mustard1 Tablespoon
 Egg substitute4 Ounce (1 Carton)
 Chopped roasted chicken1 1⁄2 Cup (24 tbs)
 Reduced fat extra sharp cheddar cheese2 Ounce, shredded (1/2 Cup)
 Paprika1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1210 Calories from Fat 343

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 12.5 g62.7%

Trans Fat 0 g

Cholesterol 231.4 mg

Sodium 1793.3 mg74.7%

Total Carbohydrates 98 g32.7%

Dietary Fiber 5 g20%

Sugars 17 g

Protein 124 g247.1%

Vitamin A 348.6% Vitamin C 784.3%

Calcium 115.2% Iron 68.5%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
Cook chopped broccoli in boiling water 3 minutes or until crisp-tender; drain.
Coat a 9-inch pie plate with cooking spray; sprinkle with breadcrumbs. (Do not remove excess breadcrumbs.) Set aside.
Combine flour, basil, salt, and pepper in a large bowl; add milk and mustard, stirring with a whisk.
Stir in (broccoli and egg substitute.
Add chicken and 1/4 cup cheese; stir well.
Pour mixture into prepared pan.
Sprinkle with remaining cheese and paprika.
Bake at 350° for 45 minutes or until set.
Let cool on a wire rack 15 minutes.