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Broccoli, Corn & Bell Pepper Quiche

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Recipe

Broccoli, Corn and Bell Pepper Quiche recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 ½ cups broccoli florets
chopped, cooked
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1 cup corn
frozen, thawed and drained
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¼ cup sweet red bell peppers
finely chopped
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2 tablespoons chives
chopped
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1 cup cottage cheese (low-fat 1%)
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½ cup yogurt, plain
low-fat
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1 large eggs
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1 large egg whites
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½ cup Parmesan cheese
grated
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¼ cup all-purpose flour
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1 tablespoon olive oil
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½ teaspoon baking powder
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
355 ml broccoli florets
chopped, cooked
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237 ml corn
frozen, thawed and drained
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59 ml sweet red bell peppers
finely chopped
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3E+1 ml chives
chopped
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237 ml cottage cheese (low-fat 1%)
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118 ml yogurt, plain
low-fat
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1 each eggs
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1 each egg whites
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118 ml Parmesan cheese
grated
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59 ml all-purpose flour
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15 ml olive oil
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2.5 ml baking powder
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1.3 ml salt
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Directions

Preheat oven to 350℉ (180℃).

Lightly coat 9 inch glass pie plate with nonstick vegetable oil cooking spray.

Add broccoli, corn, red pepper and chives to pie plate; gently toss to mix.

Combine cottage cheese, yogurt, egg, egg white, parmesan cheese, flour, olive oil, baking powder and salt in electric blender.

Whirl until smooth, scraping down sides as necessary.

Pour egg mixture over vegetables in pie plate.

Gently mix and smooth top with spatula.

Bake in preheated 350℉ (180℃) F oven for 30 to 40 minutes until brown around edge and set in center.

Remove to wire rack to cool for 15 minutes before slicing.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 23239% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 405mg 17%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 37g
Vitamin A 28% Vitamin C 67%
Calcium 25% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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