Ingredients for Catalinas Yummy Broccoli Artichoke Cheddar Quiche
- 6 large egg whites
- 6 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon salt and 1/2 teaspoon black pepper
- Paprika (no quantity derived)
- Oregano (no quantity derived)
- 1 medium onion
- 2 cups chopped broccoli florets
- 1 (14 ounce) can artichoke hearts
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
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How to Make Catalinas Yummy Broccoli Artichoke Cheddar Quiche
- Preheat oven to 350°F (175°C).
- Grease or spray a 9-inch deep-dish pie plate or small casserole dish.
- Finely chop 1 medium onion. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add 2 cups chopped broccoli florets and 1 (14 ounce) can artichoke hearts, drained and chopped. Stir-fry until broccoli is tender-crisp, about 5-7 minutes.
- Set aside to cool slightly.
- In a large bowl, whisk together 6 large eggs and 6 large egg whites until light and frothy.
- Stir in 1 cup plain Greek yogurt (or cream cheese, or a combination), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Gently fold in the cooked vegetables and 1 1/2 cups shredded cheddar cheese.
- Pour the mixture into the prepared pie plate.
- Bake for 50-60 minutes, or until the quiche is set and lightly golden brown. It's done when it puffs up slightly.
- Let the quiche cool for 20 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
11g
Carbs
5g
