yum! |
- 5 eggs, scrambled
- 1 frozen pie crust
- 3/4 lb. fresh spinach
- 3 cloves garlic, sliced or crushed
- 1 Tbs. olive oil
- 1 cup julienned zucchini strips
- 1/4 c. light vanilla soy milk
First, I heated the oil up in a skillet and sauteed the garlic. Once it began to get fragrant, I added the spinach and tossed until it wilted, gradually adding it all.
In a mixing bowl, I scrambled the eggs, added about 1-1/2 handfuls of a mexican cheese blend (but you could really use any cheese), the zucchini and finally the spinach. I blended everything together with a fork, then poured it into the pie crust.
I put this on a baking sheet and put it in a preheated 375 oven. I cooked it for 45 minutes. I let it cool for 10 minutes. My kids absolutely LOVED it, as did I.
According to the info on sparkrecipes.com, after I entered in the recipe, this is what this recipe contains:
Amount Per Serving
| ||
Calories | 174.7 | |
Total Fat | 12.1 g | |
Saturated Fat | 4.1 g | |
Polyunsaturated Fat | 1.4 g | |
Monounsaturated Fat | 5.0 g | |
Cholesterol | 121.9 mg | |
Sodium | 207.9 mg | |
Potassium | 173.7 mg | |
Total Carbohydrate | 9.9 g | |
Dietary Fiber | 0.7 g | |
Sugars | 2.2 g | |
Protein | 6.7 g |
So then I compared that to Trader Joe's spinach quiche here, and wow. I think mine was a LOT healthier. Next time, I'd like to add tomato, maybe substitute some of the eggs for eggbeaters, not sure. But it was awesome!
Want some? |
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