Quiche, Florentine Lcl-2.8/segg- quiche 1 pkg (10 oz) spinach, frozen chopped; drained thoroughly (~1c) 1/2 cup parmesan cheese; grated 1/2 cup swiss cheese; diced 1 cup ham, chopped cooked; /1/3c cook, crumble bacon 2 tablespoon onion; minced, sautéed in 1 tablespoon oil; /or butter &1 4 large egg 1-1/2 cup cream, heavy &1 (or cooked along with the bacon) Scatter the chopped filling ingredients and cheeses into a well-greased pan, no need for any crust, and pour the well-beaten egg and cream mixture over the top. Bake at 425 F for 15 minutes, then lower the heat to 350 and bake another 30 minutes, until a knife inserted in the center comes out clean. Allow to set out at room temperature for 5-10 minutes before serving. *Reduce the cream a little when using moist filling ingredients, such as canned or frozen vegetables. 8 servings: 210 calories, 15 g fat (7 sat), 4 g carbohydrate (1 g fiber), 14 g protein, each. NYC Nutrition Analysis (per serving or yield unit): water=105 g; calories=368.7; protein=16.97 g; total fat=32.01 g; carbohydrate=3.93 g; dietary fiber=1.11 g; ash=3 g; calcium=311.3 mg; phosphorus=273.6 mg; iron=1.44 mg; sodium=635 mg; potassium=300 mg; magnesium=39.68 mg; zinc=1.89 mg; copper=0.07 mg; manganese=0.29 mg; vitamin A=3738 IU; vitamin E=1.37 mg ATE; thiamin=0.25 mg; riboflavin=0.37 mg; niacin=1.38 mg; pantothenic acid=0.64 mg; vitamin B6=0.22 mg; folate=58.01 ug; vitamin B12=0.94 ug; vitamin C=9.03 mg; saturated fat=16.89 g; monounsaturated fat=10.22 g; polyunsaturated fat=2.81 g; cholesterol=201.5 mg; selenium=17.1 ug; refuse=2.03%; %cal as carb:prot:fat=4:18:78; WW Pts=9.82; (complete analysis) |
