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Vegetable Quiche
Guiding Stars
Servings:
6 (143 g) as an appetizerPrep Time:
20 minutesCook Time:
45 minutes
Ingredients
Whip up a quick batch of this crust-less quiche for your next breakfast meeting or brunch. Your friends will thank you for bringing a gluten-free, vegetarian option that tastes this good.
2 T. olive oil, divided
1 sm. onion, diced
2 c. mushrooms, sliced
4 cloves garlic, minced
1 red pepper, diced
2 c. kale leaves, shredded
2 lg. eggs
1/2 c. silken tofu
1 c. skim milk
1/4 t. salt
Fresh ground pepper to taste
Directions
1. Preheat oven to 375 degrees F. Grease a 9-inch pie dish with half of olive oil.2. Heat remaining oil in a large saute pan. Add the onions and cook until translucent.3. Add mushrooms and cook until they have released their liquid and it has evaporated.4. Add garlic and red pepper. Cook until garlic is soft. Stir in kale and remove from heat.5. Separately, whisk eggs until light and fluffy. Whisk in the tofu, milk, salt and pepper.6. Spread the vegetables in the baking dish and top with egg mixture. 7. Bake 30-35 minutes, until edges are beginning to crisp and center is nearly firm.
Nutrition
| Nutritional Facts | |
| Servings | 6 (143 g) |
| Base Nutrients | |
| Calories | 108 kcal (5%) |
| Calories from Fat | 61 kcal (0%) |
| Total Fat | 7 g (10%) |
| Saturated Fat | 1 g (7%) |
| Cholesterol | 63 mg (21%) |
| Sodium | 143 mg (6%) |
| Total Carbohydrates | 7 g (2%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 34 mg (37%) |
| Minerals | |
| Calcium | 90 mg (7%) |
| Iron | 1 mg (4%) |
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