Broccoli, Mushroom, Feta Quiche
4
Servings
Servings
25m PT25M
Prep Time
Prep Time
55m PT55M
Cook Time
Cook Time
1h 20m
Ready In
Ready In
Recipe: #30969
November 21, 2018
Categories: Dinner, Lunch, Main Dish, Dairy, Cheese, Eggs, Vegetables, Broccoli, Baby Shower, Brunch, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, All Occasions more
"This recipe is originally from the "Horn of the Moon" cookbook.I have modified the recipe adding garlic and using Feta cheese or cottage cheese instead of sour cream. "The Horn of the Moon is a very well known vegetarian restaurant ."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (438.2 g)
- Calories 743
- Total Fat - 44 g
- Saturated Fat - 18.7 g
- Cholesterol - 273.2 mg
- Sodium - 1777.2 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 3.8 g
- Sugars - 9.5 g
- Protein - 54.7 g
- Calcium - 1078.8 mg
- Iron - 4.1 mg
- Vitamin C - 49.3 mg
- Thiamin - 0.3 mg
Step 1
Pre-heat the oven to 375F
Step 2
Over medium heat, in the veggie oil, saute the onions, thyme, basil, garlic & broccoli for apprx 5 minutes
Step 3
Add mushrooms and season with salt & pepper
Step 4
Only saute until the mushrooms are tender, drain any liquid
Step 5
Add cheeses to beaten eggs, mix werll
Step 6
Put broccoli mixture in the unbaked pie shell
Step 7
Pour in the egg/cheese mixture
Step 8
Bake 45 minutes or until it is alovely gold colour and all puffy
Step 9
Let stand 10 minutes, slice & serve
Tips & Variations
No special items needed.
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