Quiche Florentine

If you love Quiche Florentine, you’ll really appreciate and enjoy this recipe! We made some simple, healthier swaps and all we can tell you to do, is TRY IT!!! Absolutely delicious! Enjoy!

Makes: 6-8 servings

• 2 eggs

• 3/4c Egg Beaters® or egg white substitute

• 1 1/2 cup almond milk, unsweetened

• 1 4-6oz chicken breast, sauteed & chopped

• 3/4 – 1 cup sauteed kale (click for recipe)

• 1/2 cup mushrooms, chopped

• 1 tablespoon extra virgin olive oil or coconut oil

• 2 teaspoons parsley

• 1/4 – 1/2 low fat medium sharp cheddar cheese, shredded

• 1 pinch of cayenne pepper

• 1 frozen deep-dish pie crust (prepare according to directions)

salt and pepper

Preheat oven to 350 degrees. In a medium bowl, whisk eggs, egg beaters, almond milk, parsley, salt and pepper. Set aside.

In large skillet, heat oil and saute chicken breast over medium 6-8 minutes per side. Remove chicken and set aside. In same skillet, add mushrooms and sauteed kale. Cook quickly — long enough to saute mushrooms & heat up kale (if prepared a head of time / see recipe). With prepared pie crust, layer kale/mushroom saute and chopped chicken breast. Top with cheese. Pour egg mixture into pie crust.

Bake 45-50 minutes or until set in center. Let cool. Cut into wedges and serve. Enjoy!

Nutritional Facts:

196 | Fat: 10g | Fiber: 1g | Carbs: 14g | Protein: 13g | Sugar: 2g


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