Wisconsin Cheddar-Broccoli Quiche
Servings and Ingredients
|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|
- Preheat oven to 350°F. Drain spinach and press between layers of paper towels to remove excess moisture. Set aside.
- 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.
- Place eggs and ricotta in a large mixing bowl; stir until blended. Stir in spinach, broccoli mixture, Cheddar, and salt and pepper to taste.
- 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.
180 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 140mg
- Sodium: 250mg
- Total Carbohydrates: 7g
- Protein: 15g
Try-Foods International, Hy-Vee HealthMarket, December 2011.