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Low Cholesterol Quiche

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Submitted by scatter1

YIELD

60 small quiche

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

Crepe
2 473
¼ 1.3
TEASPOON ML SALT
1 ½ 355
3 7.1E+2
CUPS ML MILK, SKIM
4 6E+1
TABLESPOONS ML VEGETABLE OIL
Filling
½ 118
CUP ML ONIONS
chopped
¼ 1.3
TEASPOON ML CAYENNE PEPPER
2 473
16 462.4
OUNCES ML/G YOGURT, PLAIN
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML MOZZARELLA CHEESE
part-skim, grated *

Directions

Crepe: Sift flour and salt together.

Add Egg Beaters, a small amount at a time, beating thoroughly.

Gradually add milk; mixing until blended.

Add oil and beat until smooth.

Allow batter to stand for 1 hour before cooking crepes.

Cook in a hot skillet.

Filling: Mix Egg Beaters, yogurt, salt and cayenne pepper together.

To assemble, use tart pan, pressing crepe into bottom of pan.

Place a small amount of onion and then fill with egg mixture until full.

Bake for 15 to 20 minutes at 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 620g (21.9 oz)
Amount per Serving
Calories 689 34% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 880mg 37%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 8%
Sugars g
Protein 90g
Vitamin A 20% Vitamin C 7%
Calcium 56% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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