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Broccoli Ricotta Quiche

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Submitted by thdev1

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

¾ 177
CUP ML BROCCOLI FLORETS
cooked
1 1
EACH EACH PIE SHELL (9 INCH)
unbaked, 9 inch
1 15
TABLESPOON ML ONIONS
finely chopped
2 2
LARGE LARGE EGGS
¾ 177
½ 118
½ 118
CUP ML CHEDDAR CHEESE
grated
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML WHITE PEPPER
1 1
PINCH PINCH NUTMEG
grated *

Directions

Spread broccoli in bottom of pastry shell.

Sprinkle on onion.

Combine eggs, yogurt, cheeses, salt and pepper.

Beat until smooth. Pour mixture over broccoli.

S prinkle grated nutmeg on top.

Bake in preheated 375℉ (190℃) oven for 30 minutes, or until filling is firm and pie shell is golden.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 314 58% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 523mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 25g
Vitamin A 15% Vitamin C 22%
Calcium 25% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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