From the library
Basic Quiche
You can vary this recipe by using whatever vegetables you have on hand (fresh, frozen, or canned)!
Makes 6 portions9 steps
130
kcal · per 1 slice, 1/6 of recipe (128g)
8g
Protein
9g
Carbs
7g
Fat
Ingredients
- 1 (9-inch) pie crust, baked
- 1 cup vegetables, chopped (broccoli, zucchini, or mushrooms)
- 1/2 cup cheese, shredded
- 3 large eggs, beaten
- 1 cup milk. fat-free
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Preheat the oven to 375 °F. Shred the cheese with a grater.
- Put it in a small bowl for now.
- Chop the vegetables until you have 1 cup of chopped vegetables.
- Cook the vegetables until they are cooked, but still crisp.
- Put the cooked vegetables and shredded cheese into a pie shell.
- Mix the eggs, milk, salt, pepper, and garlic powder in a bowl.
- Pour the egg mix over the cheese and vegetables Bake for 30-40 minutes, or until a knife inserted near the center comes out clean.
- Let the quiche cool for 5 minutes before serving.
USDA MyPlate Kitchen — Pennsylvania Nutrition Education Network (public domain), via myplate.food · public domain
Log this in the app, and the day adds itself up.
Google PlayApp Store— soon