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Quiche Florentine




Quiche Florentine

Ingredients: Makes 6-8 servings

  • 2 eggs

  • 3/4c Egg Beaters® or egg white substitute

  • 1 1/2 cup almond milk, unsweetened

  • 1 4-6oz chicken breast, sauteed & chopped

  • 3/4 – 1 cup sauteed kale (click for recipe)

  • 1/2 cup mushrooms, chopped

  • 1 tablespoon extra virgin olive oil or coconut oil

  • 2 teaspoons parsley

  • 1/4 – 1/2 low fat medium sharp cheddar cheese, shredded

  • 1 pinch of cayenne pepper

  • 1 frozen deep-dish pie crust (prepare according to directions)

  • salt and pepper



Directions:

  1. Preheat oven to 350 degrees.

  2. In a medium bowl, whisk eggs, egg beaters, almond milk, parsley, salt and pepper. Set aside.

  3. In large skillet, heat oil and saute chicken breast over medium 6-8 minutes per side. Remove chicken and set aside.

  4. In same skillet, add mushrooms and sauteed kale. Cook quickly — long enough to saute mushrooms & heat up kale (if prepared a head of time / see recipe).

  5. With prepared pie crust, layer kale/mushroom saute and chopped chicken breast.

  6. Top with cheese.

  7. Pour egg mixture into pie crust.

  8. Bake 45-50 minutes or until set in center. Let cool.

  9. Cut into wedges and serve. Enjoy!



Nutrition Facts:

Calories: 196 | Fat: 10g | Fiber: 1g | Carbs: 14g | Protein: 13g | Sugar: 2g

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