This one is rich and eggy…studded with artichoke hearts and melting feta cheese. Pair with whole wheat toast and a fruit salad for your family and you’ve got a quick and nutritious brunch or light supper.
I make all my quiche without crust – in this case, I’d rather have another whole piece than waste my calories on the pastry.
And artichokes and eggs look a lot better on my hips than crust. I’ll stop now…it’s not coming out like it sounds in my head!
1 tablespoon olive oil
1/2 medium onion, diced
Two garlic cloves, minced
One 14-ounce can artichoke hearts, drained, chopped
4 eggs, beaten
1 tablespoon flour
1/8 teaspoon Kosher salt
1/4 teaspoon oregano
1/8 teaspoon tarragon
1/8 teaspoon lemon pepper
1 tablespoon fresh parsley, minced
1/4 cup milk
1/2 cup crumbled feta cheese
1/4 cup shredded parmesan cheese
Preheat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
Saute onion and garlic in olive oil until soft. Add artichokes and heat through. In a large bowl beat together the eggs, flour, salt, oregano, tarragon, lemon pepper, parsely, and milk. Stir in vegetable mixture and cheeses. Pour into a prepared pie plate and bake for 20-25 minutes or until set in the center. Serve with roasted red pepper salsa and garnished with crumbled feta, if desired. Makes 8 servings.
Per Serving: 112 Cal; 7 g Protein; 7 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 309 mg Sodium