| Mushroom and Broccoli Crustless Quiche |
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Preparation Time: 15 minutes
1 tbsp (15 mL) butter
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. 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. 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.
Makes 6 Servings *Substitute evaporated milk to give a little creamier consistency Nutritional Information: Calories: 189, Protein: 11.8 g, Fat: 12.1 g, Carbohydrates: 8.9 g, Dietary Fibre: 1.0 g More delicious recipe ideas are available online at www.mushrooms.ca. |
(NC)—Eliminating the pastry in quiche lowers the fat and calorie count; breadcrumbs temper the egg's sensitivity to any excess moisture from the vegetables.
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(NC)—If you experience fatigue after eating, or experience gas, bloating, heartburn, acid reflux, or nausea, you may be suffering from impaired digestion due to a lack of proper enzymes in your system.
