|Broccoli and Sweet Peppers Quiche|
There’s something positively lovely and delicate about a quiche, a versatile egg dish that can be served for lunch or dinner. I love a nice fluffy, savory piece of quiche anytime of the year – but one piece of quiche could easily wreak havoc on any healthy diet. Here are two versions of easy quiches. The first super-healthy version is an adaptation of a recipe from my favorite former real housewife from NY, Bethenny Frankel. (I love Bethenny and strongly recommend all of her books!)
2 cups of fresh spinach, washed and chopped
Nutritional Info per slice: 205 cals, 14 g fat, 13 carbs, 9 g protein, 4 g fiber, 281 mg sodium.
1 cup chopped broccoli
1/4 sweet onion, chopped
1/2 cup sweet peppers, chopped
1 cup half and half
1 cup light cream
1 1/2 cups of shredded cheese (I like 2% Cheddar or Colby/Monterrey Jack.)
Preheat the oven to 375 degrees. Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for 3 minutes. Add the peppers to the onions and saute for a few minutes until soft. Meanwhile, steam the broccoli in the microwave by placing it in a microwave safe bowl with 1/2 inch of water on the bottom. Cover with a microwave safe plate on top. Microwave about a minute, or until the broccoli is soft. Drain the remaining water from the bowl. Add the broccoli to the pan and saute until it has some color to it, about 2 minutes.
Bake in oven for approximately 1 hour, or until quiche is cooked through. If the top starts to brown, cover with a piece of tin foil so it doesn’t burn. Serve warm or cold.
Nutritional Info per slice: 429 cals, 29 g fat, 23 carbs, 21 g protein, 1 g fiber, 698 mg sodium.
|Broccoli, Cheese and Sweet Pepper Quiche|
Here are some other variations I have tried. Quiche is easy so don’t be afraid to get in there and mix up your ingredients and try different combinations!