Low Fat Broccoli and Mushroom Quiche
This low-fat broccoli and mushroom quiche is a wholesome, flavor-packed dish perfect for a light breakfast, brunch, or even dinner. Featuring tender steamed broccoli, savory sautéed mushrooms, and a hint of nutmeg for warmth, this quiche is nestled in a flaky 9-inch pie crust and topped with creamy low-fat cheddar cheese. Made with a simple egg and low-fat milk custard, it’s a satisfying yet guilt-free option for health-conscious eaters. With just 20 minutes of prep time and straightforward steps, it’s an easy, delicious way to incorporate nutrient-rich vegetables into your day. Serve it warm or at room temperature, paired with a crisp side salad or fresh fruit for a complete meal that everyone will enjoy.
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, unbaked)
- 2 cups Broccoli florets
- 1.5 cups Mushrooms (sliced)
- 4 large Eggs
- 1 cup Low-fat milk
- 0.5 cup Low-fat shredded cheddar cheese
- 1 clove Garlic (minced)
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie pan and set aside.
Steam or blanch the broccoli florets for 3-4 minutes until they are tender but still slightly crisp. Set aside to cool.
Heat olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and minced garlic, cooking for 5-6 minutes or until the mushrooms have softened and released their moisture. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs, low-fat milk, salt, pepper, and nutmeg until well combined.
Spread the steamed broccoli and sautéed mushrooms evenly across the pie crust. Sprinkle the shredded cheddar cheese on top of the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly distributed.
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and lightly golden on top. You can check doneness by inserting a knife into the center; it should come out clean.
Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 20.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 932 mg | 72% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
