My Broccoli Quiche

Name: My Broccoli Quiche
Ingredients: 1 ready-made pie crust; 1 tablespoon olive oil or 1 tablespoon canola oil; 1 cup fresh broccoli, cut into smallish pieces, dice the peeled stems; 1/2 cup onion, chopped; 1/4 cup bell pepper, chopped, any color will work; 1/4 cup mushroom, chopped; 1/2 cup low-fat cheddar cheese, shredded; 1/4 cup parmesan cheese, shredded; 1 cup Egg Beaters egg substitute, egg substitute; 1/4 cup skim milk; 1 teaspoon garlic powder; salt and pepper

12 ingredients

11 steps

Ingredients

1 ready-made pie crust
1 tablespoon olive oil or 1 tablespoon canola oil
1 cup fresh broccoli, cut into smallish pieces, dice the peeled stems
1/2 cup onion, chopped
1/4 cup bell pepper, chopped, any color will work
1/4 cup mushroom, chopped
1/2 cup low-fat cheddar cheese, shredded
1/4 cup parmesan cheese, shredded
1 cup Egg Beaters egg substitute, egg substitute
1/4 cup skim milk
1 teaspoon garlic powder
salt and pepper

Directions

1

Pre-bake pie shell in a deep pie plate for about 10 minutes, till the shell is slightly tan but not browning.
2

While the shell is baking saute the onion, bell pepper, and mushrooms in the oil till they are slightly tender.
3

Add broccoli to the pan towards the end and saute.
4

When the crust is done put veggies in the crust.
5

Sprinkle cheddar over veggie mixture and top with parmesan.
6

In a small bowl combine eggbeaters, milk, garlic powder, salt and pepper.
7

Mix well.
8

Pour over the veggie mixture and cheeses, being careful not to overfill.
9

Bake at 350 until done and no longer jiggly in the center, about 30 minutes.
10

Allow to cool for 15-20 minutes before cutting.
11

This can be cut into portions, wrapped in plastic wrap and re-heated for 2 minutes in the microwave.