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Quickie Quiche Recipe
|Broccoli florets/Grated zucchini||2 Cup (32 tbs)|
|Leeks||1 Cup (16 tbs), thinly sliced|
|Dried dill weed||1⁄2 Teaspoon, crushed|
|Worcestershire sauce||1 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Nonfat dry milk powder||3⁄4 Cup (12 tbs)|
|Swiss cheese||1⁄4 Pound, grated|
|Freshly grated parmesan cheese||4 Tablespoon|
Calories 517 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 11.7 g58.3%
Trans Fat 0 g
Cholesterol 323.7 mg
Sodium 957.5 mg39.9%
Total Carbohydrates 38 g12.6%
Dietary Fiber 0.52 g2.1%
Sugars 27.1 g
Protein 43 g86.4%
Vitamin A 74.8% Vitamin C 146.1%
Calcium 111.5% Iron 17.1%
*Based on a 2000 Calorie diet
1 In a skillet, melt butter.
2 Add in broccoli or zucchini, leeks, and seasonings.
3 Cook, covered over low heat for 6 to 8 minutes; stirring constantly.
4 In a bowl, add eggs and milks together. Mix well and set aside.
5 In the bottom of a 9-inch pie plate, arrange the vegetables.
6 Sprinkle the vegetables with cheeses, keeping aside 1 tablespoon Parmesan cheese to sprinkle over the top.
7 Gently pour the egg mixture over the vegetables.
8 Sprinkle Parmesan cheese over the top.
9 Place the pie plate in a shallow baking pan and fill the pan with 1 inch of water.
10 Bake in 350 degrees farenheit oven for 50 to 60 minutes until toothpick inserted in center comes out clean.
11 Serve hot.