If you routinely discard the broccoli stems, you�re missing out on some potent nutritional benefits broccoli stems are rich in vitamin C, folate and fiber. Because the skin can be fairly tough, peel it off with a vegetable peeler or very sharp knife; take care to remove just a thin layer; then cut the tender stems into slices or chunks.
1. Heat oven to 375F. Brush a 9- or 10-inch pie plate with olive oil.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl; let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie plate. Sprinkle with remaining 1/2-cup cheese. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50 to 60 minutes.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 212 (59%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 725.6mg||223 %|
|Sodium 388.7mg||13 %|
|Potassium 594mg||16 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 6.8g|
|Protein 29g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 359
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