Quiche, Broccoli Cheese Lc-3.6/sdairy- cheese, egg- quiche, veg- broccoli 1 1/2 cup broccoli, frozen chopped; thawed 1 1/2 cup Cheddar; grated 4 large egg 1 1/2 cup cream, heavy 1/4 tsp salt 1 dash pepper 1 dash (.2 g) nutmeg ----- non-stick spray ----- Spray pie plate or mini-muffin tins with non-stick spray. Preheat oven to 375 degrees. Arrange broccoli and cheese in pie plate or mini-muffin tins. Beat together eggs, cream, and spices in a medium bowl. Pour the custard mixture over the broccoli and cheese. Bake at 375 degrees for 35 to 40 minutes or until top is golden brown and a knife inserted 1 inch from the edge comes out clean. Let sit 5 minutes before slicing into thin wedges or removing from mini-muffin tins. NEW: (5.61) NYC Nutrition Analysis (per serving or yield unit): water=117.2 g; calories=505; protein=21.22 g; total fat=45.27 g; carbohydrate=4.73 g; dietary fiber=1.18 g; ash=3.42 g; calcium=503.8 mg; phosphorus=419.3 mg; iron=1.22 mg; sodium=539.2 mg; potassium=226.8 mg; magnesium=31.1 mg; zinc=2.53 mg; copper=0.04 mg; manganese=0.13 mg; vitamin A=2526 IU; vitamin E=1.53 mg ATE; thiamin=0.07 mg; riboflavin=0.49 mg; niacin=0.28 mg; pantothenic acid=0.92 mg; vitamin B6=0.16 mg; folate=54.81 ug; vitamin B12=0.93 ug; vitamin C=22.35 mg; saturated fat=27.35 g; monounsaturated fat=13.24 g; polyunsaturated fat=1.89 g; cholesterol=286 mg; selenium=19.88 ug; refuse=2.09%; %cal as carb:prot:fat=4:17:80; WW Pts=13.64; (complete analysis) |
