Crustless Leek and Goat Cheese Quiche
Created by JostLori on December 5, 2013
- Servings: 4
- Prep Time: 12m
- Cook Time: 28m
- Recipe #11418
Ingredients
- 1 tablespoon oil (canola or olive oil)
- 2 leeks, thinly sliced (white and light-green parts)
- 2 cups cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 large eggs
- 3 large egg whites
- 1/2 cup chopped roasted red pepper
- 1/2 cup low-fat sour cream
- 2 ounces goat cheese (semi-soft)
- 3/4 teaspoon paprika, preferably smoked
How to Make
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Step 1: Preheat oven to 375F. Heat canola or olive oil in a skillet over medium heat. Add leeks and mushrooms; cook for 5 minutes, or until softened.
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Step 2: Add garlic and cook for an additional minute. Remove skillet from heat and transfer mixture to a bowl to let it cool slightly.
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Step 3: In a separate bowl, whisk together eggs, egg whites, red pepper, sour cream, goat cheese, paprika. The goat cheese should still be clumpy. Season to taste with salt and pepper. Add leek mixture and stir to blend.
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Step 4: Transfer to a greased 9-inch tart or pie pan. Bake until eggs are set, about 30 minutes. Let cool several minutes before slicing into 4 equally sized pieces.
Nutritional Facts
- Serving Size: 1 (243.9 g)
- Calories 334.5
- Total Fat - 15.5 g
- Saturated Fat - 4.9 g
- Cholesterol - 259.2 mg
- Sodium - 1681 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 0.6 g
- Sugars - 1.5 g
- Protein - 37.5 g
- Calcium - 200.9 mg
- Iron - 2.8 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg