Recipe
Breakfast
Wisconsin Cheddar-Broccoli Quiche
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.