Quiche, Three Bell Peppers Lc-4.7/segg- quiche, veg- peppers 1/4 medium red bell peppers; seeds removed 1/4 medium (4 oz) yellow bell peppers; seeds removed 1/4 medium green bell peppers; seeds removed 1 cup Swiss cheese; shredded 4 large egg 2 cup cream, heavy 3/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper Spray a quiche or pie plate with nonstick spray. Coarsely dice peppers and saute in pan sprayed with non-stick cooking spray (Pam) until tender. Remove from heat and press between paper towels to remove excess moisture. Spread peppers in bottom of pie plate. Spread cheese over peppers. Beat eggs lightly in a bowl, using a wire whisk. Add cream, salt, black pepper, and cayenne pepper; beat lightly. Pour egg mixture over peppers and cheese. Bake quiche in 425-degree oven for 15 minutes, then reduce oven temperature to 300 degrees and bake for an additional 30 minutes. Allow quiche to cool for 10 to 15 minutes before slicing. NYC Nutrition Analysis (per serving or yield unit): water=97.94 g; calories=477.5; protein=17.15 g; total fat=43.8 g; carbohydrate=4.88 g; dietary fiber=0.23 g; ash=2.87 g; calcium=448.8 mg; phosphorus=350.6 mg; iron=0.66 mg; sodium=465.6 mg; potassium=170.9 mg; magnesium=24.75 mg; zinc=2.11 mg; copper=0.03 mg; manganese=0.04 mg; vitamin A=2010 IU; vitamin E=1.11 mg ATE; thiamin=0.05 mg; riboflavin=0.41 mg; niacin=0.18 mg; pantothenic acid=0.81 mg; vitamin B6=0.13 mg; folate=24.25 ug; vitamin B12=1.14 ug; vitamin C=20.74 mg; saturated fat=26.48 g; monounsaturated fat=12.69 g; polyunsaturated fat=1.95 g; cholesterol=287.5 mg; selenium=15.72 ug; refuse=3.36%; %cal as carb:prot:fat=4:14:82; WW Pts=13.16; (complete analysis) |
