Wisconsin Cheddar-Broccoli Quiche

Recipe

Breakfast
Wisconsin Cheddar-Broccoli Quiche

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3 ratings

Recipe Data

8
Servings

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
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
1garlic clove, minced
½medium onion, chopped
5Hy-Vee eggs, lightly beaten
1(15 ounce) carton light ricotta cheese
1 c.shredded Mammoth Wisconsin Cheddar cheese

Directions

  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

Servings

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.