Quiche, Garden Lcl-3.1/segg- quiche 1 small zucchini, unpeeled; diced 3/4 cup 1 medium red bell pepper; minced 3/4 cup 1/2 cup mushrooms, fresh; sliced 1 tablespoon onion, white; grated 4 oz white cheddar, extra-sharp; shredded (1 cup) 1/2 pkg (08 oz) cream cheese; cubed 4 large egg 1-1/2 cup cream, heavy 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: 211 calories, 17 g fat (9 sat), 5 g carbohydrate, 9 g protein, each. NYC Nutrition Analysis (per serving or yield unit): water=85.8 g; calories=305.3; protein=8.99 g; total fat=28.85 g; carbohydrate=3.52 g; dietary fiber=0.47 g; ash=1.29 g; calcium=158.6 mg; phosphorus=169.2 mg; iron=0.78 mg; sodium=179.1 mg; potassium=161.8 mg; magnesium=15.29 mg; zinc=0.95 mg; copper=0.04 mg; manganese=0.05 mg; vitamin A=1931 IU; vitamin E=0.84 mg ATE; thiamin=0.05 mg; riboflavin=0.27 mg; niacin=0.25 mg; pantothenic acid=0.57 mg; vitamin B6=0.11 mg; folate=24.3 ug; vitamin B12=0.51 ug; vitamin C=25.3 mg; saturated fat=17.25 g; monounsaturated fat=8.49 g; polyunsaturated fat=1.3 g; cholesterol=198.4 mg; selenium=10.46 ug; refuse=3.05%; %cal as carb:prot:fat=5:12:84; WW Pts=8.42; (complete analysis) |
