Crustless mushroom and broccoli quiche

Serve this quiche with a side green salad for a filling and delicious meal.


Serve this quiche with a side green salad for a filling and delicious meal.

Crustless mushroom and broccoli quiche

Makes: 6 servings
Preparation time: 15 min
Cooking time: 25 min
Total time: minutes 40 min

Ingredients:

6 large omega 3 eggs
6 egg whites
1/2 cup of 1% milk
1 cup diced onion
1 cup diced red pepper
1 cup sliced mushrooms
1 cup broccoli florets
1 tsp butter
2 tsp garlic
1/2 tsp salt
1/4 tsp black pepper
1 cup chopped green onion tops

 

Directions:

Break eggs, combine with egg whites and milk, and mix thoroughly.

Dice onion and red pepper.

Slice mushrooms.

Cut broccoli into small florets.

Melt butter in non-stick pan and sauté onion, red pepper, mushrooms, broccoli, salt, pepper

and garlic for 5 minutes. Add in green onion tops — don’t cook any longer — leave them raw.

Pour egg mixture into lightly greased 7” x 12” baking dish. Pour sautéed vegetables into egg mixture and distribute evenly.

Place in preheated oven at 375F for 20 minutes.

Allow to cool for 5 minutes prior to cutting into serving sizes.

 

Recipe courtesy Dr. Joey Shulman

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4 comments

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Susan

Just two of us eating this so can leftovers be frozen?

January 11, 2013 at 7:28 pm
    Suzanne Ellis

    Absolutely! Just make sure you freeze it in an airtight container so that it doesn’t get freezer burn.

    January 15, 2013 at 10:50 am
joan

why not put in the nutritional information.

January 12, 2013 at 11:03 am

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