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Brunch Quiche
Nb persons: 0
Yield:
Preparation time: 10 minutes
Total time:
Source:
| Total time: 1 hour 5 minutes + standing time Serves: 8 Ingredients 1 store-bought pie dough for 9" crust (we used Immaculate Baking Company) | |
| 1 c 2% | milk |
| 3 lg | eggs |
| 3 lg | egg whites |
| 2 Tbsp | snipped fresh chives or scallion greens, (optional) |
| 8 oz | sliced mushrooms |
| 1/2 c | finely chopped onion |
| 3 oz | Swiss, fontina, or Gruyere, grated (about 3/4 c) |
| 2 oz | sliced low-sodium deli ham, torn into small pieces |
Directions
1. Heat oven to 400°F with rack in center position.
2. Fit pie dough into 9" pie plate or tart pan and line with foil and dried beans or pie weights. Bake until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
3. Reduce oven temperature to 350°F. Whisk together milk, eggs, egg whites, and chives (if using) in bowl. Heat large nonstick skillet coated with olive oil spray over medium-high heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture.
4. Scatter cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set, about 40 minutes. Let stand 10 minutes before slicing into 8 wedges.
NUTRITION (per serving) 228 cal, 11 g pro, 16 g carb, 0.5 g fiber, 13 g fat, 6 g sat fat, 275 mg sodium
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