Three Crust-less Broccoli/Cheese quiches

Here are three variations of Broccoli/cheese quiches that I have made in the past
Crust-less Broccoli Fennel Quiche, Crust-less Broccoli Red Pepper Quiche, Crust-less Broccoli and Turkey Bacon Quiche. I usually make crust-less quiches because they are easy; I don’t have to buy the pie dough or make it from scratch and I use items that I have on hand. It’s something that’s quick to put together and by serving it with a side salad you have yourself a meal, either for lunch or for a light dinner.

The first quiche published is the Broccoli Fennel quiche. Fennel has a distinct taste, more like anise or licorice but it’s not as strong. Some fresh produce or super markets will also name fennel anise. Fennel is used widely in Mediterranean cuisine. The stalk of the fennel plant is white and the leaves resemble fresh dill. In Greek fennel is called “Marathon” and it grows wildly in Marathon the place where the battle of Marathon took place (300 Spartans).

Enjoy all these three variations of crust-less quiches for either lunch or dinner.

Crust-less Broccoli Red Pepper Quiche

Makes 12 servings

1 red pepper sliced (about 1 cup)

24 oz frozen chopped broccoli (2-12 oz bags)

5 green onions chopped (about 6 oz)

¼ cup olive oil

½ tsp salt

¼ tsp pepper

½ cup dill

¼ cup parsley

1 cup Colby Monterey Jack cheese shredded

½ cup Pecorino Romano cheese shredded

6 eggs

1 cup skim milk

1 cup low moisture part skim milk mozzarella shredded

¼ tsp ground nutmeg

  

Saute the green onions and red peppers in the olive oil. Add the frozen broccoli and heat through till it's warm and slightly soft. Add the parsley and dill. Stir. Remove from heat. Combine the shredded colby chesse, mozzarella skim milk cheese and romano. Add the eggs and milk. Pour into the cooled broccoli-red pepper mixture. Mix together. Pour into two 9" pie plates. Bake at 350 degree oven for 45 min or till toothpick inserted comes out clean.

Nutrition Facts

Serving Size 5.686 oz (161.2g)

Amount Per Serving

Calories 227

Calories from Fat139

Total Fat 15.4g

Saturated Fat 6.8g

Trans Fat 0.0g

Cholesterol 113mg

Sodium 453mg

Total Carbohydrates 8.7g

Dietary Fiber 2.6g

Sugars 2.9g

Protein 15.3g

Pasta with chicken sausage and butternut squash

This is a dish that I made recently with butternut squash.  I picked up the roasted red pepper and spinach chicken sausages from Costco.  But you can use any type of sausage for this dish.  You can also substitute the whole grain pasta with regular pasta.  It's a preference.  You can cut the recipe in half if you don't want to use the full ingredients.  We love pasta and we love it as leftovers too.  This dish also packs well for lunch.  Enjoy!

Makes 8 servings (approx. 8 oz each serving)

4 cups butternut squash diced into 2” cubes
1.5 cups diced red pepper
1 cup diced red onion
2 tbsp chopped garlic
1 lbs roasted red pepper and spinach chicken sausage (5 links) Casual Gourmet brand
1 box (13.25 oz) whole grain Barilla rotini pasta
¼ cup olive oil
½ cup chicken broth
¼ tsp paprika
¼  tsp salt
½ tsp freshly ground pepper

Clean, peel and seed the butternut squash. (I used about ½ of the butternut squash. It all depends on how big the butternut squash is; and this one was quite large). Dice it into 2” cubes. Put it in a microwavable bowl and cook on high heat for 8-10 minutes till soft. In the meantime, wash and dice the red pepper. Set aside. 
Peel, wash and dice the red onion. Set aside. Peel and chop the garlic. Set aside. Break the chicken sausage into coarse pieces with your hands. Set aside.
In a saucepan add the ¼ cup olive oil and sauté the onion, garlic, red pepper and the sausage. Add the ¼ cup of the chicken broth. Lower the heat and simmer for 10 minutes. In the meantime bring a pot of water to boil and cook the rotini pasta according to package directions.

When the squash is cooked add it to the sausage, red pepper mixture. Add the rest of the chicken broth, the salt, pepper and paprika, and let it simmer for another 10 minutes. Turn the heat off. When the pasta is cooked, drain it, add it to the saucepan and toss together. Serve with shredded Romano pecorino cheese. Enjoy!

Nutrition Facts 
Serving Size 
1 serving (227.7 g)
Amount Per Serving
Calories 374
Calories from Fat 113
Total Fat 12.5g
Saturated Fat 2.3g
Cholesterol 34mg
Sodium 543mg
Total Carbohydrates 47.0g
Dietary Fiber 7.9g
Sugars 5.3g
Protein 20.7g

 

 

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