Beef & Veggie Quiche
Our take on classic Quiche Lorraine. Seasoned Ground Beef, veggies and cheese inside a flaky, buttery crust. A perfect make-ahead dish for any breakfast or brunch.
-
59
min -
8
SERVINGS -
370
Cal -
14 g
Protein
Ingredients:
- 1/2 pound Ground Beef (80% lean or leaner)
- 1 refrigerated pie crust (1/2 of 14.1 ounce package)
- 1 tablespoon Beef Sausage Seasoning Mix
- 1 cup fresh baby spinach
- 1/4 cup cut fresh asparagus
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 6 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup shredded Cheddar cheese
Cooking:
-
Preheat oven to 350°F. Coat 9-inch pie plate with cooking spray. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
-
Heat large skillet over medium heat until hot. Add Ground Beef and seasoning mix; cook 4 to 5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
-
Add spinach, asparagus, onion and bell pepper to skillet; cook 3 to 5 minutes or until softened. Cool slightly.
-
Whisk together eggs and cream in large mixing bowl. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40 to 45 minutes or until egg mixture is set and just beginning to brown. Cool 5 to 10 minutes; cut into wedges.
Nutrition:
368 CALORIES
0 % *
11g SAT FAT
0 % DV **
13.5g PROTEIN
0 % DV
2 mg IRON
0 % DV
2.1 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 slice: 368 Calories; 225 Calories from fat; 25g Total Fat (11 g Saturated Fat; 0.4 g Trans Fat; 2.4 g Polyunsaturated Fat; 8.9 g Monounsaturated Fat;) 180 mg Cholesterol; 456 mg Sodium; 23 g Total Carbohydrate; 0.6 g Dietary Fiber; 1.1 g Total Sugars; 13.5 g Protein; 0 g Added Sugars; 101.8 mg Calcium; 2 mg Iron; 231 mg Potassium; 1 mcg Vitamin D; 0.3 mg Riboflavin; 4.2 mg NE Niacin; 0.2 mg Vitamin B6; 1 mcg Vitamin B12; 186 mg Phosphorus; 2.1 mg Zinc; 20 mcg Selenium; 132.3 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Selenium, and Choline; and a good source of Iron, Vitamin B6, Phosphorus, and Zinc.
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