{"id":16612,"date":"2012-09-30T01:58:48","date_gmt":"2012-09-30T05:58:48","guid":{"rendered":"http:\/\/worldrd.com\/?p=205"},"modified":"2012-09-30T01:58:48","modified_gmt":"2012-09-30T05:58:48","slug":"crustless-vegetable-herb-quiche-recipe","status":"publish","type":"post","link":"https:\/\/worldrd.com\/crustless-vegetable-herb-quiche-recipe\/","title":{"rendered":"Crustless Vegetable Herb Quiche Recipe"},"content":{"rendered":"
Going crustless saves 100 calories, 5 grams of fat, 115 milligrams of sodium and 7 grams of carbohydrates. Pie crust traditionally is loaded with saturated fat, so skipping the crust is a good way to stay heart-healthy. Besides, the custardy part is most delicious (and nutritious)!\u00a0<\/strong><\/p>\n Ingredients (choose organic when available):<\/strong><\/p>\n 1 small white onion, chopped Preheat oven to 375 degrees F. Serves 12.<\/p>\n Recipe without Pie Crust—-Nutrition Facts per serving: 73 calories, 4.4 grams fat, 71 mg cholesterol, 100 mg sodium, 2.5 grams carbohydrates, 1.5 grams sugar, 6.5 grams protein,\u00a0High in calcium (13%), vitamin A (10%) and selenium.<\/strong><\/p>\n Recipe with Pie Crust—Nutrition Facts per serving: 172 calories, 9.4 g fat, 71 mg cholesterol, 215 mg sodium, 15.5 g carbohydrate, 9.2 g sugar, 7.3 g protein. High in calcium (13%), vitamin A (10%) \u00a0and selenium.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Going crustless saves 100 calories, 5 grams of fat, 115 milligrams of sodium and 7 grams of carbohydrates. Pie crust traditionally is loaded with saturated fat, so skipping the crust is a good way to stay heart-healthy. Besides, the custardy part is most delicious (and nutritious)!\u00a0 Ingredients (choose organic when available): 1 small white onion,…<\/p>\n","protected":false},"author":1,"featured_media":4262,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160,164,162,161,159],"tags":[79,76,163,77,78,80],"yoast_head":"\n
\n1 teaspoon butter
\n5 ounces mushrooms
\n6-8 stalks of steamed asparagus, chopped (ends discarded)
\n(Skinned and then steamed for 3-4 minutes)
\n1\/4 tablespoon dried dill or 1 tablespoon fresh dill
\n1\/4 tablespoon dried thyme or 1 tablespoon fresh thyme
\nFreshly ground pepper to taste
\n1 cup reduced fat or low fat cheddar cheese, shredded
\n1\/4 cup part-skim ricotta cheese
\n3\/4 cup nonfat or low-fat milk
\n4 large eggs
\n1 tablespoon dried basil or 3 tablespoons fresh basil<\/p>\n
\nIn a large skillet, sweat chopped onion with butter on medium heat until translucent.
\nAdd mushrooms and saut\u00e9 with onions another 5 minutes.
\nAdd asparagus, dill, thyme and pepper.
\nAdd cheddar cheese and stir; then add ricotta cheese.
\nEvenly pour mixture into a 9-inch pie dish (sprayed with non stick cooking spray).
\nIn a bowl, mix 3\/4 cup milk and eggs.
\nPour milk and egg mixture into the pie dish over vegetables.
\nSprinkle top with basil.
\nBake for 45 minutes or until done.<\/p>\n