Vegetable Quiche (a Different Type)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Sour cream |
| 1 | c | Cottage cheese |
| 1/2 | c | Bisquick |
| 1/4 | c | Oil or margarine |
| Grated parmasan cheese | ||
| Tomato, amount depends on | ||
| your quiche pan | ||
| Raw broccoli, amount | ||
| depends on your quiche | ||
| pan | ||
| Salt and Pepper to taste |
INSTRUCTIONS
Source: my own kitchen Arrange broccoli pieces in bottom of quiche pan. Combine and mix together the eggs, sour cream, cottage cheese, Bisquick, oil or margarine, salt and pepper and pour mixture over broccoli. Place sliced tomatoes over the top of mixture and sprinkle with parmasan cheese. Bake in 350° oven for approximately 30 minutes. The wonderful part of this recipe is that you can use any kind of sour cream and/or cottage cheese - from full fat to low fat to NO FAT and the quiche is the same - DELICIOUS!!! I have also added sliced sauteed mushrooms to the cheese mixture before pouring over broccoli. Posted to JEWISH-FOOD digest by pikboca@webtv.net (Phyllis Kinsler) on May 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1155
Calories From Fat: 907
Total Fat: 102.8g
Cholesterol: 507.5mg
Sodium: 1602.8mg
Potassium: 669.1mg
Carbohydrates: 13.9g
Fiber: 0g
Sugar: 13.1g
Protein: 45.5g