Brunch

Artichoke and Sun-Dried Tomatoe Crustless Quiche is for Dinner.

Artichoke and Sun-Dried Tomatoe Crustless Quiche takes 5 minutes to prepare.

Artichoke and Sun-Dried Tomatoe Crustless Quiche takes 25 minutes to cook.

Artichoke and Sun-Dried Tomatoe Crustless Quiche makes 6 servings.

The ingredients for Artichoke and Sun-Dried Tomatoe Crustless Quiche are:

1 extra large egg
1 cup egg whites (about 6 extra large eggs)
1 cup skim milk
1 can of artichoke hearts, drained and halfed
1/3 cup ready to eat sundried tomatoes (not oil packed)
2oz feta (about 2, 1" cubes), crumbled
olive oil cooking spray
salt and pepper to taste

Here is how you make Artichoke and Sun-Dried Tomatoe Crustless Quiche:

mix eggs in milk together with a wisk. Season with salt and pepper. Spray a 9" pie pan with non-stick spray. Poor in egg mixture. Scatter rest of ingredients evenly in eggs. Cook at 425 for 25 mins or until a toothpick inserted in the middle comes out clean. Rest on cooling rack for 10mins before cutting.Serving Size:?makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LLANGMANK.

The nutritional information for Artichoke and Sun-Dried Tomatoe Crustless Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 96.6

• Total Fat: 1.3 g
• Cholesterol: 36.6 mg
• Sodium: 266.9 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 2.0 g
• Protein: 13.1 g

The dietary needs meet for Artichoke and Sun-Dried Tomatoe Crustless Quiche is Low Fat