Serves: 6
Total Calories: 524
1. Preheat oven to 350° F.
2. Beat eggs, add liquid, salt, and hot pepper sauce set aside.
3. Heat butter in skillet sauté mushrooms and minced pepper for 2 minutes add broccoli and stir for 1 minute. Cover skillet and turn off heat let set for 5 minutes. Spoon vegetables into bottom of pie tin sprinkle cheeses evenly over vegetables, then pour on liquid gently. Very lightly sprinkle top with nutmeg.
4. Place in center of oven and bake for 40 minutes or until knife inserted near center comes out clean. Cool for 10 minutes before cutting into serving wedges.
This Broccoli-Mushroom Quiche recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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