Quiche with roasted peppers and sun-dried tomatoes, with no crust to make it easier and quicker to do... but no less tasty!
3 | eggs size large | ||
1/4 cup | cream cheese | 35 g | |
1/4 cup | cream 15% | 65 mL | |
1/3 cup | Cheddar cheese, grated | 26 g | |
4 | sun-dried tomatoes (oil packed), finely chopped | 16 g | |
1 serving | Oven-Roasted Peppers | ||
butter, unsalted, to grease the pie-dish | |||
1 pinch | salt [optional] | 0.2 g |
Peppers must be roasted in advance.
per 1 serving (150 g)
Amount % Daily Value |
Calories 320 |
Fat 25 g 39 % |
Saturated
12 g
60 % |
Cholesterol 340 mg |
Sodium 300 mg 12 % |
Carbohydrate 9 g 3 % |
Fibre 2 g 7 % |
Sugars 4 g |
Net Carbs 7 g |
Protein 16 g |
Vitamin A 71 % |
Vitamin C 238 % |
Calcium 17 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 2 ½ |
This was so excellent I almost ate the whole thing by myself. The roasted peppers and sundried tomato give it a really sweet flavour. This is definitely going in my cookbook.
I used the base recipe and added broccoli and ham instead of the sun dried tomatoes and roasted red peppers. I also used mozzarella cheese. I would omit the salt when using ham. I did take longer than 40 minutes to cook. The whole family loved it!