Broccoli Quiche with Cherry Tomatoes
Ingredients
The filling
-
6
large
eggs
-
6
oz
broccoli florets
-
¼
cup
unsweetened coconut milk
-
⅓
cup
sour cream
-
1
cup
cherry tomatoes
-
1
cup
shredded Monterey Jack cheese
-
1
cup
sharp cheddar cheese
-
1
tbsp
minced garlic
-
1
tsp
black pepper
-
1
tsp
basil flakes
-
½
tsp
sea salt
-
½
tsp
ground ginger
-
½
tsp
ground cumin
The crust
-
1
9-inch
refrigerated pie shell
Instructions
- Whisk together eggs, coconut milk, minced garlic, black pepper, basil flakes, sea salt, ground ginger, and ground cumin until blended.
- Mix in sour cream and both types of cheese, whisking for an additional 2 minutes.
- Place fresh broccoli florets and sliced cherry tomatoes in the bottom of the pie crust.
- Pour the egg mixture over the vegetables in the crust.
- Bake at 350°F for 40 minutes until the top is brown.
Nutrition Facts (estimated)
Servings
8
Calories
252
Total fat
19.6g
Total carbohydrates
10g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
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