Breakfast Quiche

Breakfast Quiche
نتيجة بحث الصور عن ‪Breakfast Quiche‬‏
1 (10-ounce) box frozen chopped broccoli, thawed and
squeezed dry
1 small onion, chopped
¾ cup grated cheddar cheese (Vegan Gourmet Cheddar Cheese
Alternative is dairy-free)
¼ cup ¼ cup grated Monterey Jack cheese (Vegan Gourmet
Monterey Jack Cheese Alternative is
dairy-free)
4 eggs
1½ cups milk (use casein-free soy or
rice milk for dairy-free diets)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried dill
3 tablespoons cornstarch
Q Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick
spray.
W Place the broccoli in the bottom of the pie plate. Sprinkle the
onion on top of the broccoli. Sprinkle the cheddar cheese and
¼ cup of the Monterey Jack cheese on top of the onion.
E Put the eggs, milk, salt, pepper, dill, and cornstarch into a
blender. Blend on high for 1 minute.
R Pour the egg mixture over the cheese in the pie plate. Sprinkle
remaining ¼ cup Monterey Jack cheese on top.
T Bake for 40 minutes or until a knife inserted in the center
comes out clean. Let the quiche rest for 5 minutes before cutting
it into wedges.
Makes 6 wedges
One wedge—Calories: 173; Total fat: 10.3 g; Saturated fat: 5.2 g; Cholesterol: 162 mg;
Sodium: 389 mg; Carbohydrates: 9.6 g; Fiber: 1.5 g; Sugar: 4.2 g; Protein: 11.3 g

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