Mushroom and Broccoli Crustless Quiche

Mushroom and Broccoli Crustless Quiche

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 6 Servings

Calories per serving: 189

Fat per serving: 12.1 g

Mushroom and Broccoli Crustless Quiche

Eliminating the pastry in quiche lowers the fat and calorie count; breadcrumbs temper the egg’s sensitivity to any excess moisture from the vegetables.

Ingredients

  • 1 tbsp (15 mL) butter
  • 8 oz (250 g) sliced fresh Mushrooms
  • ½ cup (125 mL) chopped onion
  • 1 ½ cups (375 mL) small broccoli florets
  • 1 clove garlic, minced
  • 1 cup (250 mL) 2% milk*
  • 3 eggs
  • 1 cup (250 mL) shredded old cheddar or Swiss cheese
  • ¾ cup (175 mL) soft breadcrumbs
  • ½ tsp (2 mL) Each salt and dried basil
  • ¼ tsp (1 mL) Each pepper and nutmeg
  • ¼ cup (1 mL) diced red pepper (optional)
  • 1 tbsp (15 mL) Parmesan cheese

Instructions

  1. In large skillet melt butter over medium heat; sauté mushrooms and onion for 3-4 minutes or until moisture has evaporated; add broccoli and garlic, sauté until broccoli is bright green, about 2 minutes.
  2. Spoon mushroom mixture into lightly greased 9”(22 cm) pie plate. In mixing bowl or large measuring cup whisk milk and eggs together; stir in cheese, breadcrumbs, salt, basil, pepper, and nutmeg.
  3. Pour over mushroom mixture stirring lightly to combine. Sprinkle with red pepper (if using) and Parmesan cheese. Bake in 400°F (200°C) oven for 25-30 minutes or until centre is set. Let stand 10 minutes before serving.

Notes

*Substitute evaporated milk to give a little creamier consistency

More delicious recipe ideas are available online at www.mushrooms.ca.

www.newscanada.com

http://canadianhometrends.com/mushroom-and-broccoli-crustless-quiche/

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