Quiche W/parmesan Cheese Crust Lc-1.3/s ( Filling)dairy- cheese, egg- quiche, ethnic- italian 8 large egg 1 oz cream; &1 1/2 cup Parmesan cheese 1 tbs butter &1: water works but cream is better. various ingredients depending on the quiche desired For crust: pre heat oven to 350°F, place butter in a 9' square pan, put in oven to melt. When melted, tilt pan to cover entire bottom and spread Parmesan cheese to cover bottom of pan. Put back in oven till brown...about 5 min or less. For filling: In blender, put eggs, cream, and spices desired and blend until smooth. In pan put about 2 cup veggies, 4 oz meat, cheese or anything you wish Pour in egg mixture and bake 45 min.-1 hr. Variation: do it in the microwave; melt butter, spread Parmesan cheese and heat for about 3 min. until brown. Add any of the following: broccoli, mushrooms, peppers, spinach, chicken, ham, bacon, Cheddar cheese, mozzarella cheese or any thing you want.. (if you use cream cheese, blend in blender with eggs and cream and spices to complement your mixture). Pour in egg mixture, microwave for 1/2 hr. or until it looks done. Top with sour cream and enjoy! Also good cold. NYC Nutrition Analysis (per serving or yield unit): water=55.87 g; calories=160.4; protein=11.95 g; total fat=11.64 g; carbohydrate=1.33 g; ash=1.29 g; calcium=152.8 mg; phosphorus=191 mg; iron=1.05 mg; sodium=260.6 mg; potassium=96.33 mg; magnesium=11.43 mg; zinc=1.02 mg; copper=0.01 mg; manganese=0.02 mg; vitamin A=574.6 IU; vitamin E=0.81 mg ATE; thiamin=0.05 mg; riboflavin=0.38 mg; niacin=0.08 mg; pantothenic acid=0.9 mg; vitamin B6=0.1 mg; folate=32.19 ug; vitamin B12=0.8 ug; vitamin C=0.04 mg; saturated fat=5.19 g; monounsaturated fat=3.98 g; polyunsaturated fat=1.06 g; cholesterol=296.8 mg; selenium=22.83 ug; refuse=9.75%; %cal as carb:prot:fat=3:30:66; WW Pts=4.18; (complete analysis) |
