Broccoli Cheddar Quiche with Loaded Potato Crust

Recipe posted in: Nutrisystem Food Hacks, Breakfasts, Lunches, Main Courses
quiche

Quiche is one of those meals you can enjoy at breakfast, lunch or dinner. It’s just that good. But often, quiche recipes are loaded with butter or salt, making them a little less diet-friendly than we like.

Introducing Broccoli Cheddar Quiche with Loaded Potato Crust! It’s every bit as delicious as the traditional quiches you’ve enjoyed, but it’s not packed with fat or sodium. Even better, it uses one of your favorite Nutrisystem lunches, the Loaded Mashed Potato, instead of a pie crust.

Potatoes, broccoli and cheese? Now that sounds like a winning combo to us! If you’re on a Nutrisystem weight loss plan, you can count each serving as half of a SmartCarb, one and half PowerFuels and half of a Vegetable.

Looking for more tasty breakfasts? Check out these other healthy recipes:

Lose weight and get healthy with delicious meals delivered directly to your door. Get started with a Nutrisystem plan today!

Servings: 2

Calories per Serving: 237

On Nutrisystem, Count As: ½ SmartCarb, 1 ½ PowerFuels and ½ Vegetable

Ingredients:

  • 1 package Nutrisystem Loaded Mashed Potato, prepared according to directions
  • 1 cup fresh broccoli florets
  • 2 green onions, thinly sliced
  • ¼ cup low-fat cheddar cheese
  • ½ cup egg whites
  • 1 cup skim milk
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. black pepper

Directions:

  1. Preheat oven to 350°F.
  2. Spray a glass pie dish with nonstick cooking spray. Spread prepared loaded potatoes into the bottom of the pie dish. Bake in preheated oven for 30-35 minutes or until lightly browned.
  3. Bring about 2 to 3 inches of water to a boil in a large pot and place a steam basket with the broccoli flower over it. Cook until fork-tender and drain.
  4. Sprinkle broccoli, green onions, and cheddar cheese on the potato crust. Whisk together egg whites, milk, garlic powder, salt, and black pepper. Pour into the pie-dish.
  5. Bake for 35 to 40 minutes, until slightly puffed and cooked throughout. Let cool for 15 minutes before cutting.
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