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Instead of turning to canned corn, try using fresh corn in this recipe for a real burst of flavor!
You can also substitute cauliflower florets for the broccoli in this recipe, or use a combination of both for color and interest.
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| Broccoli and Corn Quiche................................................(submitted by HB of Dallas TX) |
Ingredients
8 servings - 184 calories per serving
9 g of fat per serving
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| 1 (9 inch) |
pie crust (deep dish works best) |
| 2 cups |
broccoli flowerets |
| 2/3 cup |
corn kernels |
| 2 tsp |
olive oil |
| 1 small |
onion (minced) |
| 3 tbsp |
parsley |
| 1/4 tsp |
salt |
| 1/4 tsp |
black or white pepper |
| 3 medium |
eggs (beaten) |
| 3/4 cup |
nonfat cottage cheese |
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- Preheat oven to 375 degrees
- Parboil broccoli and corn in lightly salted water until barely cooked (about 4 minutes).
- Drain immediately.
- Heat oil in small frying pan over medium heat.
- Add onion.
- Cook until onion is soft.
- Stir in drained vegetables, parsley, salt, and pepper.
- Remove from heat and set aside.
- Combine eggs and cottage cheese in mixing bowl.
- Arrange vegetables in the pie shell.
- Pour egg mixture over vegetables.
- Set pie pan on cookie sheet.
- Place in center rack of oven.
- Bake for about 30 minutes until filling is set and golden.
- Remove from oven.
- Let stand 5 minutes before cutting.
- Serve while hot.
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