Nutrients per serving
- Protein: 17.5 grams
- Fat: 15.0 grams
- Carbohydrates: 15.5 grams
- Calories: 267
Broccoli
Stove-Top Broccoli and Mushroom Quiche
This stove-top quiche makes a quick, light supper. Instead of pastry, it has a potato crust which is much lower in fat than the traditional pastry.
Cooking Time: 20 minutes
Servings: 4 to 6
Ingredients:
- 2 stalks Ontario Broccoli (about 3/4 lb/375 g total)
- 3 eggs
- 1-1/4 cups (300 mL) light ricotta cheese
- 1/2 cup (125 mL) freshly grated Parmesan cheese
- 2 tbsp (25 mL) all-purpose flour
- 1/4 tsp (1 mL) crushed dried green peppercorns
- 1/8 tsp (0.5 mL) each black pepper and nutmeg
- 1/3 cup (75 mL) milk
- 1 tbsp (15 mL) vegetable oil
- 2 cups (500 mL) very thinly sliced parboiled Ontario Potatoes (about 2 medium)
- 1-1/2 cups (375 mL) Ontario Mushrooms, thinly sliced
- 1/2 cup (125 mL) shredded Cheddar cheese
Preparation:
Remove broccoli heads and break or cut into small florets. Save stems for anothyer use. In saucepan of rapidly boiling, lightly salted water, cook florets until just tender, about 2 mon. Drain through colander; set aside.
In bowl, whisk together eggs and ricotta until blended. Whisk in Parmesan cheese, flour, peppercorns and nutmeg. Stir in milk until smooth. Set aside.
Cover handle of nonstick 10 inch (25 cm) oven-proof skillet with foil. Add oil and heat, swirling pan to coat sides. Cover bottom and partway up sides of pan with potatoes, overlapping slices. Cook 4 minutes over medium heat or until undersides of potatoes are becoming golden.
Place broccoli and mushrooms over potatoes; gently pour in ricotta filling. Cover and cook for 12 to 15 minutes or until edge is set. Sprinkle with Cheddar cheese; broil for about 3 minutes or until cheese is melted and filling is set. Cool 10 minutes before cutting into wedges.
