Recipe Courtesy of:
Gay Lea
A good choice for a weekend breakfast or brunch.
| |
|
| Preparation Time: |
20 minutes |
| Cooking Time: |
35 minutes |
| |
Serves 6 |
| 2 tbsp (25 mL) |
Gay Lea Butter |
| 1-1/2 cups (375 mL) |
sliced fresh Ontario Mushrooms |
| 1-1/2 cups (375 mL) |
chopped Broccoli |
| 1 cup (250 mL) |
diced Sweet Red Pepper |
| 1 |
chopped Ontario Onion |
| 6 |
eggs |
| 2/3 cup (175 mL) |
Gay Lea Sour Cream (any variety) |
| 1/3 cup (75 mL) |
Gay Lea French Onion or Ranch Dip |
| 1-1/4 cups (300 mL) |
grated Cheddar cheese |
| 1/2 tsp (2 mL) |
salt |
| 1/4 tsp (1 mL) |
pepper |
Preheat oven to 350°F (180°C). Butter a 9-inch (23
cm) quiche pan or deep dish pie plate. In large skillet, melt
butter over medium heat. Sauté mushrooms, broccoli,
pepper and onion until tender-crisp, about 5 minutes. Drain
off any excess liquid. In a large bowl, whisk eggs, sour cream
and dip until smooth. Stir in vegetables and cheese until
smooth. Season with salt and pepper. Pour into pan. Bake 30
to 35 minutes or until set and golden. Let stand 10 minutes
before cutting.
TIP: Vary the vegetables to suit your taste and what's
in season. Cauliflower, green beans and Ontario Asparagus
add great flavour and colour.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
16 grams |
|
Fat: |
23 grams |
|
Carbohydrates: |
10 grams |
|
Calories: |
311 |
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