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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A crustless quiche using greens and ricotta. Great for breakfast or lunch and dinner with a whole wheat roll and a side salad. Ingredients:
1 lg head swiss chard (or other greens) about 1&3/4 pounds |
1 tablespoon olive oil |
1 bunch green onions, sliced 1/4 inch thick |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
4 large eggs |
1 container (15 oz) part skim ricotta cheese |
3/4 cup non fat milk |
1/2 cup grated parmesan cheese |
2 tablespoons cornstarch |
1 cup thinly sliced mushrooms |
Directions:
1. Preheat oven to 350 degrees F. Grease 9&1/2-inch deep dish glass pie plate.
2. Trim off two inches from swiss chard stems, discard ends. Separate stems from leaves, thinly slice stems and coarsly chop leaves.
3. In nonstick 12-inch skillet, heat oil until hot. Add sliced stems and mushrooms and cook 4 minutes or until tender, stirring frequently. Add green onions, salt, and pepper and cook 1 min. Gradually add chopped leaves until wilted and excess moisture evaporates, about 5 min.
4. In a large bowl, with wire whisk or fork, mix eggs, ricotta, milk, parmesan and cornstarch. Stir in swill-chard mixture. Transfer mixture to pie plate.
5. Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean. 6 main dish servings.
6. Number of Servings: 6
7. Nutritional Info
8. * Servings Per Recipe: 6
9. * Amount Per Serving
10. * Calories: 264.6
11. * Total Fat: 13.9 g
12. * Cholesterol: 170.9 mg
13. * Sodium: 700.8 mg
14. * Total Carbs: 16.4 g
15. * Dietary Fiber: 2.8 g
16. * Protein: 19.4 g
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