Wisconsin Cheddar-Broccoli Quiche


Wisconsin Cheddar-Broccoli Quiche

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Servings and Ingredients

Serves 8
1 (10 ounce) package frozen chopped spinach, thawed
1 tbsp. Hy-Vee Select olive oil
3 c. chopped fresh broccoli
1 ½ c. sliced fresh mushrooms
1 garlic clove, minced
½ medium onion, chopped
5 Hy-Vee eggs, lightly beaten
1 (15 ounce) carton light ricotta cheese
1 c. shredded Mammoth Wisconsin Cheddar cheese


  1. Preheat oven to 350°F. Drain spinach and press between layers of paper towels to remove excess moisture. Set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add broccoli, mushrooms, garlic and onion; cook, stirring constantly, 8 minutes or until tender; drain well.
  3. Place eggs and ricotta in a large mixing bowl; stir until blended. Stir in spinach, broccoli mixture, Cheddar, and salt and pepper to taste.
  4. Pour into a lightly greased 10-inch springform pan. Bake 1 hour or until set. Let stand 10 minutes. Carefully remove sides of pan and cut quiche into wedges.

Nutrition facts


180 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 140mg
  • Sodium: 250mg
  • Total Carbohydrates: 7g
  • Protein: 15g

Recipe Source:

Try-Foods International, Hy-Vee HealthMarket, December 2011.