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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (275g) Recipe makes 4 servings |
||
| Calories 393 | ||
| Calories from Fat 245 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.2g | 41% | |
| Saturated Fat 15.6g | 77% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 283mg | 94% | |
| Sodium 759mg | 31% | |
| Potassium 419mg | 11% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.6g | ||
| Protein 24.9g | 49% | |
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Ingredients
- 1/2 cup onion, diced
- 1 green bell pepper, diced
- 2 cups cheddar cheese, shredded
- 2 tablespoons flour
- 4 large mushrooms
- 4 eggs
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1 dash cayenne
Directions
1
Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.2
While vegetables are cooking, toss cheese and flour together.3
Combine eggs, milk and seasoning and mix together.4
Add cheese and vegetables to egg mixture and mix well.5
Pour into greased pie dish and bake at 375 degrees for 45 minutes.6
Let stand 30-45 minutes before serving.7
Serve with orange slices and toast.
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- Course > Breakfast
- Course > Main Dish > Savory Pies
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: KeystoneGal06
On May 11, 2008
Very tasty recipe. Made this for Mother's day Brunch and it was a big hit, we put mushrooms, onion, tomato, ham, and some fresh parsley!!!! Great!!!!
From: skarimom
On Jul 27, 2007
Wow! thanks for the recipe, I added some swiss cheese, ham and onion. this recipe turned out great the flavor was outstanding but the worst part was "no leftovers" I'm going to have to make more than one at a time to freeze for a quick brunch. thank you again.
From: PanNan
On Nov 19, 2005
Oh, yeah - excellent crustless vegetable quiche! I had a little bit of extra liquid floating in the bottom of the pie pan after baking, so will use just a little less milk next time. I omitted the flour, but used a mixture of mostly low fat cheddar, some Mexican cotija cheese (very dry - like flour or Parmesan) and a little HOT pepper monterrey jack cheese. Because of the HOT cheese I omitted the cayenne, but did use seasoned salt instead of regular salt. The outcome was fabulous, and I will add this to my favorite breakfast/brunch cookbook. Great for a South Beach recipe, too.
From: ValFosburgh
On Dec 7, 2004
This is a great recipe. I've made it several times and no matter which vegetables I add, it turns out just great. Thanks!
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