Beef & Veggie Quiche
Our take on classic Quiche Lorraine. Seasoned Ground Beef, veggies and cheese inside a flaky, buttery crust. A perfect make-ahead dish for any breakfast or brunch.
Cook Time: 59 Minutes
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 350°F. Coat 9-inch pie plate with cooking spray. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
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Step 2
Heat large skillet over medium heat until hot. Add Ground Beef and seasoning mix; cook 4 to 5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
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Step 3
Add spinach, asparagus, onion and bell pepper to skillet; cook 3 to 5 minutes or until softened. Cool slightly.
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Step 4
Whisk together eggs and cream in large mixing bowl. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40 to 45 minutes or until egg mixture is set and just beginning to brown. Cool 5 to 10 minutes; cut into wedges.
Nutrition Information
368 Calories
11g SAT FAT
14g PROTEIN
2 mg IRON
2.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 slice: 368 Calories; 225 Calories from fat; 25g Total Fat (11 g Saturated Fat; 0.4 g Trans Fat; 2.4 g Polyunsaturated Fat; 8.9 g Monounsaturated Fat;) 180 mg Cholesterol; 456 mg Sodium; 23 g Total Carbohydrate; 0.6 g Dietary Fiber; 1.1 g Total Sugars; 13.5 g Protein; 0 g Added Sugars; 101.8 mg Calcium; 2 mg Iron; 231 mg Potassium; 1 mcg Vitamin D; 0.3 mg Riboflavin; 4.2 mg NE Niacin; 0.2 mg Vitamin B6; 1 mcg Vitamin B12; 186 mg Phosphorus; 2.1 mg Zinc; 20 mcg Selenium; 132.3 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Selenium, and Choline; and a good source of Iron, Vitamin B6, Phosphorus, and Zinc.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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