Thursday, August 19, 2010

How to Make a Crustless Broccoli Mushroom Quiche (Diabetic Friendly, too)

This recipe for a Crustless Mushroom Broccoli Quiche is perfect for many occasions. Serve it at breakfast with bacon or sausage and fresh fruit. Serve it at lunch with a green salad. It is also a great dish for the brunch buffet. And you can probably come up with more ways to enjoy this simple but very tasty egg dish. Whatever the occasion, you are sure to receive rave reviews. This is also a dish the diabetics can enjoy. One-fourth of this quiche only has 8 grams of carbs and no sugar!


CRUSTLESS QUICHE

6 oz sliced mushrooms

1 1/2 cups small broccoli florets

1 1/2 cups egg substitute

1/3 cup fat-free milk

1/4 tsp dried thyme

1/8 tsp ground red pepper

1/4 tsp salt

1/2 cup finely chopped whole green onions

1 cup shredded reduced-fat cheddar cheese, divided

Nonstick cooking spray

Preheat oven to 350 degrees. Coat 9-inch deep-dish glass pie plate with nonstick cooking spray; set aside.

Heat a large nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray. Add the mushrooms and spray them with the cooking spray; cook about 4 minutes or until soft, stirring often. Transfer to the prepared pie pan. Add broccoli to the skillet and coat with cooking spray. Cook about 2 minutes then transfer to the pie pan with the mushrooms; set aside.

Combine the egg substitute, milk, thyme, red pepper and salt in a medium bowl. Stir mixture until well blended. Stir in the green onions and one-fourth cup of the cheese. Pour the mixture evenly over the vegetables in the pie plate. Bake at 350 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean. Remove from oven. Sprinkle the remaining cheese evenly over the top. Let stand 10 minutes before cutting.

Serves 4. Per serving: Calories 157, Protein 19 g, Carbs 8 g.

Enjoy!



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Indian Recipes Indian cooking To start off with an accolade

Indian cooking...mere words are not sufficient to express or rather draw out the diversity and the ethnicity rendered by all Indian regional cuisines to get our Indian cooking well acknowledged in the global arena. And I consider myself absolutely privileged to be relishing on this wonderful Indian cooking menu daily…cooking, experimenting and innovating on our old traditional Indian recipes and finally concocting something, hopefully palatable…not only for me but for my family as a whole…. Primarily influenced by our old conventional traditions, religion, socio-eco-cultural aspects and availability of resources, Indian cuisine has scores of tantalizing delicacies to offer…in fact to each Indian household to suit all individual palates. Such is the greatness of our Indian cuisine and thx to all those wonderful people who have used their imagination and creativity to provide us with a variety of lip-smacking Indian
recipes for us to devour.

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As known, our Indian cooking has loads of recipes to offer for every single dish. And since I’d only be sketching out the dishes and a few personal favourite recipes thereof, I might not be able to provide you with the exact recipe you’d be looking for. In such an instance, if you indeed would want me to share recipes with you that have not been described, do let me know and I shall only be happy to post it consequently (and of course, they’d be authentic or at least I’d try to make them so) and share our thoughts on the same.

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favourite recipes, and give me company, as there’s nothing worse than utter solitude in this world. It really hurts!!! :-( After all, recipes are for sharing; sharing not only food and tastes…but love and thoughts…love not only to food but also to humanity as well…. So, what better place to start sharing your love than a complete cookery site…. And of course, not before giving another full kudos to our own Indian cooking as well.

So, on that note, welcome to the world of Indian cooking and mouthwatering naadan delicacies!!!!



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